Pistachios. Who does not know them and especially not love them?
Belonging to the category of dried fruit, therefore quite caloric, pistachios are produced mostly in Iran, Turkey and California. Particularly good: Italian pistachios from Bronte (Sicily).
Their water content is poor (3,91 g / 100 g). The percentage of fat is the predominant one (45,39 g / 100 g) and the caloric intake is about 562 kcal / 100 g.
Most of the fats in pistachios are however monounsaturated and good in the prevention of bad cholesterol, thereby reducing the risk of cardiovascular disease.
Scientific research shows that the nutritional values of pistachios (and nuts in general) help to maintain a healthy heart and blood vessels. [*]
So, pistachios are not dangerous to our health: they present, for example, discrete amounts of protein (20,27 g / 100 g), carbohydrates (27,51 g / 100 g) and mineral salts, including potassium (1025 mg / 100 g), phosphorus (490 mg / 100 g), magnesium (121 mg / 100 g), calcium (105 mg / 100 g) and iron (3,92 mg / 100 g).
With regard to the vitamins, in pistachios we can find vitamin A, vitamins B1, B2, B3, B5, B6, vitamin C and vitamin E.
Due to its content of vitamin A, iron and phosphorus, the pistachio is also a food tonic of the nervous system. The content of polyphenols has antioxidant, anti-inflammatory properties and there are 3 grams of fiber per daily serving of pistachios (about 30 grams), so precious for bowel regularity.
The pistachios are, finally, contraindicated in the case of diverticulitis, ulcers, colitis, liver diseases and obesity.
[*] U.S. Department of health and Human Services, U.S. Food and Drug Administration.