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Pistachio Nut

In season all year

Food Description:

The pistachio tree is native to Western Asia and Asia Minor. Today it is grown mainly in Syria, Afghanistan, Iran and Turkey. Australia grows approx 80 percent of the pistachios required for the domestic market.

Pistachio nuts are usually sold with the shells on, salted or raw. Raw pistachios are in season early autumn for about 6 weeks only.

Although referred to as a nut, it is actually a fruit of the pistachio tree. The oblong kernel is about 2.5cm long and 1cm wide. It is protected by a thin, ivory-coloured, bony shell. The shells split neatly into two halfs exposing a fresh green nut streaked with violet. The greener the nut the better quality it is.

General Information:

Category: Nut
To Buy: Pistachio nuts are usually sold with the shells on, salted or raw. Buy raw. Try to ensure you buy them from a reliable source with a high turnover of produce - old pistachios can be rancid and harmful to your health. Look for the largest, greenest nuts.
To Store: Store in an airtight container in the refrigerator for up to 8 months.
Tips and Tricks: To remove the outer skin of the nut, soak the nut in boiling water for 2 minutes. Drain and allow to cool slightly. Rub off the skins with your hands while they are still warm. One serve of pistachios is equivalent to about 30 nuts.

Nutrition (Per serve):

Weight (grams): 23
Carbohydrates, g: 3.5
Fat (g): 11.6
Monosaturated Fat , g: 6.1
Potassium: Needed for normal growth and muscle and nerve contraction. Together with sodium regulates water and fluid balance in the body.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Energy (kJ): 582
Protein (g): 4.5
Saturated Fat, g : 1.3
Vitamin B1: Important for energy production and carbohydrate metabolism. Enhances mental capabilities and promotes a general sense of health and wellbeing.
Phosphorus: Closely related to calcium, this mineral is an important component of bones and teeth and helps maintain the body's energy supply and pH levels.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. High

Cooking:

Cooking Tips: Pistachios are very popular in Indian cuisine or in stuffings. Chop them finely and mix with wholegrain breadcrumbs or oatmeal to make a stuffing for chicken.

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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