Introduction:
Pistachios grow on a deciduous tree that can bear fruit for several centuries. The light green, oval kernel lies in a hard shell surrounded by a fleshy covering. The aromatic nut tastes sweet and almond-like.
Use/Preparation:
The green kernels are usually eaten roasted and salted as a snack, are used in sweet pastries, chocolates, desserts, ice cream, sausage (mortadella), fruit salad or to decorate cakes.
Health:
Like all other nuts, pistachios provide valuable unsaturated fatty acids, vegetable protein, fibre, vitamins E, K and B vitamins, and the minerals phosphorus, potassium, magnesium, copper, zinc, calcium and iron.
Alternatives:
Almonds in particular are a good substitute for pistachios because of their mild nut flavour. But other nuts such as cashews, walnuts, hazelnuts or macadamia can also be used as alternatives.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 560/2340 |
| Fat | 45,3 g |
| Healthy fatty acids | 5,9 g |
| Carbohydrates | 27,2 g |
| Sugar | 7,7 g |
| Protein | 20,2 g |
| Salt | 0 g |
