Pistacia vera/The pistachio a member of the cashew family is a small tree originating from Central Asia and the Middle East. The tree produces seeds that are widely consumed as food.

Pistacia vera often is confused with other species in the genus Pistacia that are also known as pistachio. These other species can be distinguished by their geographic distributions (in the wild) and their seeds which are much smaller and have a soft shell.

Pistachios are probably the earliest nuts that were widely used in the world. They’re indigenous to Asia, specifically in Iran and Iraq. Archaeological proof dates the association of pistachios as well as a man as soon as 6,000 BC. Pistachios were grown in Iran, Iraq, and also Syria and were brought to the Romans only in 100 AD. Today, apart from Iran, Iraq, and Syria, pistachios are being manufactured in numerous nations such as the United States, Australia, Turkey, and China, amongst others.

Facts of Pistachios

Pistachio nuts belong to the Anacardiaceae family from the genus: Pistacia. A pistachio tree takes about 10 to 12 years to produce the first crop. Pistachios really are a drupe, where the fruit features a big seed within the center. This particular seed is edible. The nuts of pistachio usually are not seasonal and are available throughout the year. They may be bought from nearly every food store.

Pistachios can be found today in a variety of forms like shelled, unshelled, sweetened, or even salted. The shell on the nut shields it from physical damage as well as other infections. Alternatively, salt, as well as sweetened pistachios, might not be a good solution due to their higher sodium as well as sugar content. An effective way is to purchase unshelled nuts since they are in their natural form and therefore are the least refined. Pistachios should be kept in air-tight containers in dry and cool places so they can last for several months without going bad. There are lots of health advantages of pistachios. They’re one of the few nuts which contain most of the nutrition which is essential to humans for complete health. Pistachios consist of nutrition like carbohydrates, proteins, fats, dietary fiber, phosphorus, potassium, thiamine, vitamin B-6, beta-carotene, lutein as well as zeaxanthin, calcium, iron, magnesium, zinc, copper, manganese, vitamin C, riboflavin, niacin, pantothenic acid, folate, vitamin E, vitamin A, as well as vitamin K. All these nutrition make pistachios preferably best for better health.

Health Benefits of Pistachios

The health benefits of pistachio will include a healthy heart, weight management, safety against diabetes and hypertension, and enhanced digestion. The vitamins, minerals, fats, and protein present in pistachio are all excellent for your health.

1. Promotes Heart Health

Consuming pistachio nuts moderately may go a long way to keep them heart-healthy. It is because pistachios are fantastic sources of monounsaturated fats that may perform an important role in reducing bad cholesterol. As we know, bad or LDL cholesterol is definitely the main cause behind choked-up arteries which cut down the blood flow to the heart, ultimately resulting in a heart attack. However, this particular health hazard could be prevented if pistachios are included in the diet. So a simple way to avoid heart problems from occurring is to have a number of pistachio nuts every day. Research has proved that pistachios provide an amazing capability to bring down cholesterol, thanks to their higher concentration of monounsaturated fats. As a result, heart patients following a low-fat diet, make sure to add pistachios within their daily meals. One can state that a healthy diet complemented along with pistachios is surely a powerful tool for a healthy heart.

2. Pistachio nourishes Skin and improves Digestion

Various antioxidants in pistachios make them very therapeutic for the skin. Vitamin E works well for safeguarding the cell membranes and makes skin shiny. These anti-oxidants safeguards against harmful sun radiations. Essential oils in pistachios turn it into a powerful source for removing skin dryness, skin aging as well as skin pigments.

3. Weight Management

Pistachios are the first option for those who are dieting. Evidence shows that pistachios, with their lower calories, higher protein, low saturated fat, and high unsaturated fats, are a perfect contender when compared with other nuts and dried fruits for recommended weight management.

4. Reduced Risk of Age-Related Macular Disease or (AMD)

Pistachios consist of carotenoid antioxidants like lutein and zeaxanthin. These types of antioxidants assist in lowering the chance of contracting age-related macular disease within the elderly, in accordance with the research carried out by Chen CYO and Blumberg JB from Tufts University, Boston, USA. They may be included, together with vegetables, for the increased supply of lutein and zeaxanthin.

5. Reduce Skin Dryness

The natural oils contained in the nuts have got incredible emollient qualities that moisturize the skin and protect it from extreme dryness. The saturated fats present in pistachio nuts work as excellent carrier oils and are also traditionally used in traditional massage therapy as well as aromatherapy. The powerful antioxidants like vitamins E and A assist in maintaining the structure of the skin cells so the skin stays supple and younger. Additionally, it decelerates the entire process of skin aging as well as helps prevent the look of wrinkles, fine lines as well as age spots. Additionally, vitamin E also works just as one outstanding natural sunscreen which safeguards the skin from the serious UV rays of the sun and decreases the chance of skin cancer.

6. Boosts Eye Health

Pistachio health benefits are not only restricted to safeguarding heart health. Consuming pistachios assist to encourage eye health too. They consist of carotenoids which have proven to protect the eyes from age-related problems just like cataracts. It will not be wrong to summarize that pistachios, as well as eye health, go well together. The likelihood of retina damage that occurs with age is minimal whenever carotenoid-rich foods, as well as snacks just like pistachios, are contained in the diet. So, if you’re worried about maintaining sharp vision, have pistachios in moderate quantities every day.

7. Dietary Fiber

One of the health advantages of pistachios is that it is an excellent method of obtaining dietary fiber, which will help in the smooth digestion of food. A serving of about 1 ounce or 30 grams of pistachios consists of about 3 grams of dietary fiber, more than enough to obtain your digestive tracts working at optimum capacity.

8. Aphrodisiac Properties

In accordance with research carried out by Aldemir et al (2011), pistachios significantly influence sexual vitality in males. Research indicates that those guys who had an everyday consumption of about 100 grams of pistachios for three weeks enhanced their erectile function by around 50 %. This was verified along with ultrasound scans of blood flow within the penis.

9. Pistachio Supplies Arginine

Pistachios are stockpiles of Arginine, that perform a crucial role in the metabolic procedures of the body. It will help in enhancing the nitric oxide levels of the body. Now, how is that important? It’s important simply because nitric oxide helps prevent the buildup of blockages across the arterial walls of the body. Arginine, also known as L-Arginine, is known as the “miracle molecule”, which will help in improving the functioning of numerous body procedures.

10. Stocked with Monounsaturated Fats

Monounsaturated fats do not get saturated within the body. Particularly, they don’t get stored along the inside walls of arteries. In short, those are the good fats that get burned effortlessly, without getting piled up. Among the interesting facts is that it has massive quantities of these monounsaturated fats.

11. Antioxidant Properties

Even the shells of pistachios are found to include a significant amount of anti-oxidants. Researchers from Tarbiat Modarres University, in Tehran, Iran had the ability to effectively identify as well as extract these antioxidants to be added to other foods. Antioxidants neutralize the free radicals which form in the body right after cellular metabolism and may cause conditions just like cancer and heart disease.

12. Defense Against Diabetes

One of the final health advantages of pistachios is they function in managing diabetes. In people struggling with diabetes, the sugars form improper bonds along with proteins and then make them useless. This process is referred to as glycation. The antioxidants contained in pistachios assist in lowering the procedure for glycation and therefore might help in managing diabetes.

13. Absorption of iron

Pistachios have a great copper content, which will help in the higher assimilation of iron on the body from food sources. This will assist combat conditions like just like anemia.

14. Anti-Aging

Vitamin E does a lot to assist safeguard your skin from aging. However, this particular food also includes other antioxidants that actually work to lessen the chance of premature aging to avoid things like sagging skin as well as wrinkles. These types of antioxidants, which include vitamin E, attempt to neutralize the free radicals that can induce damage to the skin and accelerate the aging process. This can help you to sustain your younger appearance and keep the skin taut and radiant.

15. Good for Colon Health

Being a good source of dietary fiber, consuming pistachios in sensible amounts may benefit the smooth functioning of the colon. Dietary fiber in daily diet makes certain suitable bowel movements. Consumption of pistachios that contain a fair amount of fiber will make sure that the bowel functions appropriately.

16. Strengthens the Immune System

This is among the pistachio health benefits which simply can’t be overlooked. For the healthy defense mechanisms, sufficient consumption of vitamin B6 is important, and to achieve it what better way than consuming a handful of pistachios. Vitamin B6 is essential to help keep the immune system working correctly. Insufficient vitamin B6 can adversely affect brain activity, in addition, to making the immune system inadequate for fighting infections. As a result, pistachios can help in boosting immune function. Vitamin B6 present in pistachios can also help the body for making healthy red blood cells.

17. Increase Energy

Your body needs energy and also to get it you’ll need calories as well as nutrient-rich foods. A single serving of the food is worth 560 calories a number of critical nutrients. When you’re feeling low on energy, a serving of the food can easily benefit you up. In addition to boosting your energy, a few of the other nutrition, like healthy fats, fiber, and oleic acid assist your overall health.

18. Controls Hunger

Only a couple of pistachios (about 30 nuts and 100 calories) can offer the sensation of fullness and also the length of time it will take to get hungry again. Additionally, they satisfy a substantial amount of daily necessity of protein, healthy fat, as well as dietary fiber.

19. Anti-ageing properties

Health advantages of pistachios include anti-aging aid. The powerful anti-oxidants in pistachio nuts could be extremely advantageous, with regards to preventing the onset of signs and symptoms of aging. The antioxidants neutralize the free radicals within the body, which are one of many reasons for premature aging.

20. Protect Against Cancer

There are a number of things that have to occur to lower your chance of cancer as well as pistachios aids in a number of these. One of the most essential is having sufficient antioxidants so they are capable of fighting the free radicals that can induce damage that may result in cancer. Eliminating oxygen-free radicals as well as toxins is additionally an essential element of cancer prevention. The phytochemicals which are contained in this particular food help to ensure that these are taken from your body so they aren’t able to build up and increase your chance of developing cancer.

21. Helps in the production of hemoglobin

Pistachios usually are abundant with Vitamin B6, which performs a vital role in the manufacture of haemoglobin. Hemoglobin is liable for offering oxygen through the lungs to another area of the body.

22. Improve Nervous System

You need a healthy nervous system to make sure that the other organs, as well as systems within your body, are functioning brilliantly. B vitamins are the most significant vitamins for nervous system function, particularly vitamin B6. This particular vitamin is crucial for allowing the body to help make the amino acids which it needs to deliver numerous messages through the entire nervous system. This food is an abundant source of this vitamin and also you want to get this particular vitamin on a regular basis because it is water-soluble and any excess is excreted via urine.

Health Benefits Of Eating Pista During Pregnancy

Listed here are the many methods for you to benefit from taking pistachios while pregnant:

• The nuts really are a rich source of protein that’s a vital nutrient while pregnant. Protein works well for the growth and development of muscles as well as tissues within your unborn child.
• Pistas consist of monounsaturated fatty acids that may reduce the bad cholesterol levels while increasing the good cholesterol levels in blood. This can help to maintain the lipid levels while pregnant.
• Pistas are rich source of antioxidants just like polyphenolic compounds, E vitamin as well as carotenes that boost up your immunity levels.
• Pistas include copper that can help in the synthesis of red blood cells during pregnancy.
• Pistachios have got anti-inflammatory qualities that save you from pain in joints as well as problems of swelling.
• Vitamin A and E found in pistachios have got anti-oxidant properties which help in keeping away problems of infection during pregnancy.
• Nuts are a rich source of fiber. It will help avoid constipation which affects nearly all women during pregnancy.
• Nuts really are a rich source of omega-3 fatty acid which aids the brain development of your child.

History of Pistachios

The pistachio features a long and fascinating history. Native to the Middle East, pistachios are among the earliest flowering nut trees. The latest archeological proof in Turkey implies that humans were savoring them as soon as 7,000 B.C. Flourishing in hot climates, pistachios spread through the Middle East to the Mediterranean, fast becoming a cherished treat amongst royalty, travelers, and common folk alike.

Legend has it that the Queen of Sheba decreed pistachios an exclusively royal food, going so far as to prohibit commoners from growing the nut for personal use. Nebuchadnezzar, the ancient king of Babylon, had pistachio trees planted in the fabled hanging gardens. And in the first century A.D., Emperor Vitellius debuted this prized nut in his capital city of Rome. In accordance with Moslem legend, the pistachio nut was among the foods brought to Earth by Adam.

The pistachio has been utilized as a dyeing agent and a folk treatment for health conditions ranging from tooth pains to sclerosis of the liver. The pistachio’s higher nutritional value and long storage life also caused it to be a vital travel item amongst earlier explorers and traders. Along with almonds, pistachios were regularly carried by travelers throughout the ancient Silk Road which connected China with the West.

Pistachios in the U.S

Originally imported within the 1880s for Americans of Middle Eastern descent, pistachios were first brought to the rest of America like a snack food some 50 years later. Sold in vending machines across the United States, these types of imported nuts were generally dyed red to mask imperfections and to draw attention from passersby.

Pistachio trees were planted experimentally in California starting in the early 1930s. After ten years of careful research and selective breeding, one especially hearty variety emerged, named Kerman, after the Middle Eastern city of its origin. By the 1960s, commercial cultivation of pistachios had expanded across California’s arid Central Valley. Today, California is definitely the second-biggest producer of pistachios throughout the world, boasting more than 100,000 acres of pistachio orchards and producing more than 300 million pounds of pistachios per year, with California accounting for about 98 percent of domestic production.

Production has grown speedily in the U.S., increasing from 4.5 million pounds in 1977 to 346 million pounds in 2004, with a 2005 crop value of $573 million. The fast growth in the U.S. industry has led to it becoming the world’s second-biggest producer, behind Iran, but ahead of Turkey, Syria, and China.

Types of Pistachios

1. Turkish Pistachios

Presently, Turkey is definitely the main supplier of imported pistachios in the United States. Turkish “Antep” Pistachios are among the earliest varieties accessible. Small compared to other varieties, they’re crispy as well as delicious with a touch of sweetness. Baby boomers first started to enjoy them in popular pistachio ice cream beginning in the 1940’s. These types of nuts are also utilized in baklava, nougat, and Turkish Delight, a kind of candy.

Turkish Pistachios have got sweet and tasty notes which come out in the most popular candy Turkish Delight”.

2. California Pistachios

The pistachio tree thrives under hot dry conditions and may even withstand drought, however, it can’t tolerate extreme dampness and also humidity. Due to this, California is a perfect environment for pistachio farming. California is the only state that produces pistachios on the commercial scale — about 150,000 tons per year. American importers of Turkish and Iranian pistachios explain their California counterparts as beautiful yet tasteless. The California producers declare their pistachios taste about the same as the Middle Eastern varieties but they are bigger, fresher, and simpler to open. In advertisements, Californians brag about their pistachios’ size, freshness, and nutritional value as opposed to taste. These nuts come with a lot more flavorings and coatings, along with chocolate as a big favorite. Throughout harvest, the shells often develop stains and blemishes and appear unappetizing. A few US importers utilize a non-toxic red vegetable dye to camouflage the nuts and make them more appealing.

California Pistachios are bigger and easier to open compared to their Middle Eastern relatives.

3. Iranian Pistachios

Pistachios are indigenous to Iran, where farmers continue the thousand-year-old tradition of their cultivation. Throughout ancient times, Iranians thought pistachios were aphrodisiacs. Eventually, pistachios started to ship to Italy and from there spread to many other Mediterranean nations. Pistachio nuts from Iran have the richest and a lot of extreme flavor of all accessible varieties. They grow in a range of sizes, including round, jumbo, and long. The deeper the shade of green, the better the nuts. However, they’re difficult to find in the US as a result of import duty of around 300%.

Iran presently grows the largest volume of pistachios on earth.

Some useful tips

Pistachios could be a part of your diet in lots of ways. You can eat them within the raw form or even get them roasted just before eating for additional taste.

• Adding pistachios in brown rice as well as herbs can also be a fantastic way to supplement its intake. Moreover, additionally, it tastes delicious whenever served with fruits.
• You may add pistachios in cookies, muffins, bread or biscuits.
• Sprinkling chopped pistachios onto ice cream can also be a great choice.
• Add it in cream cheese spreads for sandwiches or even crackers.
• Pistachio is yet another crispy accessory for regular salads as well as yogurt etc.

Tips for Selection and Storage of Pistachios

A few useful tips, as well as guidelines, may help you choose the fresh as well as crispy pistachios as well as lengthen their shelf-life considerably. Methods for Selection and Storage of Pistachios are listed below:

• Pistachios are one such variety of nuts that are available on the market throughout the year.
• You can select between shelled, in shell, salted, roasted as well as sweetened varieties.
• It is advisable to purchase unshelled ones together with the outer coat intact since the whole nuts include the least processed ones.
• You can purchase the nuts from bulk bins or even in air-tight packages.
• If you’re purchasing from the bulk bins then look at the nuts within your hand and see if they have a concise shape and uniform texture.
• Reject the nuts which have spots or even mold or maybe they give off a rancid odor.
• Raw pistachios could be kept in a cool, dry location for many months in the air-tight pot.
• Shelled nuts needs to be kept in a container as well as kept in a fridge to avoid them from turning rancid.

Recipes of Pistachios

1. Frozen Pistachio Parfait

Ingredients

Crust:

• 1 cup reduced-fat vanilla wafers, crushed
• 1/2 cup pistachios, finely chopped
• 1/4 cup coconut oil or butter, melted

Filling:

• 6 oz. low-fat cream cheese, softened
• 1 package (3 1/2 oz.) instant pistachio pudding mix
• 1 1/2 cups low-fat milk
• 2 cups frozen whipped topping, thawed
• 2 Tbsp. chopped pistachios

Whipped cream:

• 1 cup heavy whipping cream
• 3/4 cup powdered sugar
• 1 scoop unflavored whey protein powder
• 1/2 tsp. pure vanilla extract

Directions

1. Melt the coconut oil or butter, and blend in a tiny bowl together with the crushed ’nilla wafers along with a half-cup of chopped pistachios. Divide equally among 8 glass jars, and press the crust mix firmly in the bottom.
2. In a mixing bowl, beat the cream cheese till it increases in volume, becoming light and fluffy. Add some pistachio pudding mix as well as milk (or substitute an equal quantity of prepared pistachio pudding), the residual chopped pistachios, and thawed frozen whipped topping. Mix all ingredients along with a heavy spoon till the filling is smooth.
3. Spoon the pistachio pudding mixture on top of the crust, adding an identical amount to each jar. Cover, and set within the freezer overnight, or perhaps a minimum of 5 hours.
4. Before serving, prepare fresh whipped cream for the topping. With a whisk or even electric mixer, mix the heavy cream, powdered sugar, whey isolate, and vanilla extract. Continue whipping till sufficient air is incorporated for the whipped cream to create soft or stiff peaks.
5. Remove the jars through the freezer, and top with whipped cream. If desired, garnish with additional pistachio pieces. Enjoy!

2. Orange and Pistachio Pilaf

Ingredients

• 2 cups basmati rice
• 1 orange
• 3 cups chicken stock
• 2 1/2 tbsp butter
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 cup carrots, in matchsticks
• 1 tsp sugar
• 3 tbsp unsalted pistachios, chopped
• 3 tbsp chopped fresh cilantro

Directions

1. Put the rice in the sieve and rinse till the water runs clear. Cut the zest from half the orange using a very sharp knife in broad strips, slicing away the white pith. Cut the zest into fine julienne. Squeeze the juice through the orange and add to the stock.
2. Heat 1 tbsp of the butter in the heavy saucepan and sauté the onion till pale gold. Add some garlic and cook for 2 minutes. Now add some rice and stir till starting to toast. Pour within the stock and bring to a boil; the rice will begin to look pitted.
3. Reduce the heat to the lowest possible setting and cover for 15 minutes. Don’t stir or even the rice can become sticky. Check to make sure it isn’t burning at the end.
4. Melt the remaining butter in the saucepan and saute the carrots till they lose their raw bite. Eliminate the carrots and put within the zest.
5. Cook till softening – only two minutes – then add the sugar and stir till somewhat caramelized. Gently fork this in the rice together with the carrots, nuts, and cilantro. Serve instantly.

3. Pistachio Parsley Pesto

Ingredients

• 1 bunch Italian parsley
• 1/2 cup shelled unsalted pistachios
• 1 large or 2 small cloves of garlic, peeled
• zest and juice of 1 large lemon
• 1 large pinch of chili flakes (optional)
• about 1/2 cup olive oil
• salt to taste

Directions

1. Grasp the parsley leaves in one hand and make use of scissors to chop the stems off just beneath the lowest leaves. Discard the stems. Rinse and dry the leafy parts completely and set aside.
2. Put pistachios in the dry saute pan and toast over medium heat till warm and aromatic, about 3-5 minutes. Set aside.
3. In a food processor or even blender, mix garlic, lemon zest, lemon juice, as well as chili flakes. Include a few pinches of salt. Pulse mixture to reduce garlic.
4. Add parsley and pulse till finely chopped.
5. Add 1/4 cup olive oil and also the warm nuts as well as pulse till well-mixed. Continue adding olive oil, 1 tablespoon at a time, till the mixture is creamy although not oily. Taste and add more salt or chili flakes.
6. This will keep within the fridge for a few days, and won’t become brown just like basil pesto.

4. Strawberry and pistachio yogurt bars

Ingredients (makes 6 servings )

• 2 cups nonfat vanilla greek yogurt
• 1 cup chopped strawberries
• tablespoon lime or lemon juice
• 1/2 cup de-shelled pistachio nuts

Directions

1. Mix yogurt, strawberries, lime juice, and pistachio nuts in the medium mixing bowl.
2. Line a pan which will fit in your freezer with parchment paper.
3. Spread mixture on top of parchment paper in the desired shape.
4. Place in freezer for 45minutes to an hour.
5. Remove from freezer and chop into bite-size pieces.
6. serve and enjoy! FYI They might melt rapidly if it’s hot so eat fast!

5. Almond-and-Pistachio Brown Rice Pilaf

Ingredients

• 1 small onion, finely chopped
• 2 teaspoons olive oil
• 1 cup MAHATMA Natural Whole Grain Brown Rice
• 1 teaspoon garam masala
• 2 garlic cloves, minced
• 2 1/2 cups vegetable broth
• 1/2 teaspoon salt
• 1/3 cup slivered almonds
• 1/3 cup roasted, salted pistachios
• 1/3 cup dried currants
• 2 tablespoons chopped fresh parsley

Directions

1. Sauté onion in hot oil in the big skillet over medium-high heat for 3 to 4 minutes or until tender. Mix in rice and garam masala, and cook, mixing frequently, 3 minutes or till fragrant and rice is lightly browned; add garlic, and cook 1 minute.
2. Add broth and salt, and bring to a boil. Cover, reduce heat to low and cook for 45 minutes or until rice is tender.
3. Meanwhile, preheat the oven to 350°. Bake almonds in one layer in a shallow pan for 6 to 8 minutes or until lightly toasted and fragrant.
4. Fluff rice mixture with a fork. Stir in almonds and the remaining ingredients.

Side Effects of Pistachio Nuts

Even though pistachio nuts are comparatively healthful, consuming a lot of them might have side effects on your weight, blood pressure level as well as gastrointestinal tract.

1. Allergic Reaction

People who have problems with food allergies, particularly tree nut allergies, need to consume pistachio nuts along with caution. Signs and symptoms of pistachio nuts allergy involve:

• Similar to many other nut allergies, pistachio will cause skin rash as well as itching after consuming pistachio nut or coming in contact with pistachio products.
• Angio edema of the face along with other parts of the body
• Vomiting
• Diarrhea
• Abdominal cramps
• Cough.
• Difficult breathing
• Tightness in chest
• Hives
• Anaphylaxis reaction is rare, however when present it is a life-threatening situation. Low blood pressure, trouble in breathing, weak pulse as well as unconsciousness are amongst the signs and symptoms of anaphylaxis reaction.

2. Weight Gain

The high protein and fiber content tends to make pistachio nuts a gratifying as well as a handy snack for most people. However, in case you go nuts whenever consuming pistachios and eat a handful at any given time, you can put on weight. As an example, if you eat a full cup of pistachio nuts, you can consume close to 700 calories. Just because a surplus of 3,500 calories is equal of a pound of extra fat in your body, consuming 1/2 cup to 1 cup of pistachio nuts every single day could cause a 0.7 to 1.4 lb. weight gain each week. Overeating of anything isn’t good, and also the negative effects usually include a higher fat percentage and bigger waist circumference.

3. Blood Pressure

Natural pistachio nuts have got very low amounts of sodium or about 0 to 2 mg per 1-oz. serving. However, roasted pistachios seasoned along with salt can consist of up to 121 mg of sodium per serving, in accordance with the USDA National Nutrient Database, which isn’t so bad if you’re able to overcome your serving size. However, consuming 1/2 cup to 1 cup of salted pistachio nuts might boost your sodium intake by 263 to 526 mg, boosting your blood pressure like a side effect. The American Heart Association suggests limiting your sodium consumption to maintain your blood pressure level under control as well as your heart healthy.

4. Gastrointestinal Problems

Pistachio nuts may have gastrointestinal negative effects in certain individuals who react to a substance known as fructans. Fructans usually are not dangerous, however, they can bother the digestive system, resulting in bloating, diarrhea, constipation, flatulence, and abdominal pain. The degree of your gastrointestinal signs and symptoms, in case you are intolerant to fructans, depends on the number of pistachios you consumed. The greater nuts, the more severe your symptoms could be.

Turkish Pistachios Vs. California Pistachios

Turkish pistachios: Turkey is the largest exporter of pistachios into the United States and ranks third in overall production behind the U.S. and Iran. Turkish Antep pistachios are named after the city in Turkey where they’re produced. Antep pistachios are the most popular variety of Turkish pistachios and are prized for their delicious savory flavor and a delicate hint of sweetness. They are often used for snacking and for making baklava and Turkish delight. Siirt pistachios are grown in the Siirt province of Turkey and are rarer than Antelopes. They have a very distinct pistachio flavor and are larger than Antep pistachios, but smaller than the California variety.

California pistachios: California’s warm, dry climate provides ideal growing conditions for pistachios. California pistachios are typically larger with the kernel more exposed, making them easier to open than Turkish varieties; additionally, their flavor tends to be milder, lending to a wider variety of uses. In-shell California pistachios are enjoyed for snacking while out-of-shell varieties make a wonderful addition to salads and dishes or a delectable sweet when coated with chocolate. In the 1930s, California pistachios were dyed red to hide stains from harvesting and attract more attention to the bins of pistachios sold in stores.

Nutrition & Health Benefits

Pistachios are lauded for their unique savor, but the nuts should also be celebrated for their various health benefits. Learn some of our favorite features of these nuts with the list below.

Low-Calorie Snack

A one-ounce serving of pistachios contains 49 nuts and about 160 calories. That’s more nuts and fewer calories per serving than any other nut. A serving of pistachios contains more than 10% of the Daily Value (DV) for dietary fiber, 20% of the DV for vitamin B6, and 15% of the DV for thiamine. Fiber plays an important role in controlling blood cholesterol and glucose levels, while vitamin B6 and thiamine support the nervous system, brain function, and eye health. Pistachios are also a good source of protein, potassium, copper, and phosphorus.

Lower Cholesterol, BMI, and Triglyceride Levels

A 2008 study published in the American Journal of Clinical Nutrition found that participants who replaced either 10 or 20 percent of their daily caloric intake with pistachios reduced their total cholesterol and LDL “bad” cholesterol more than those participants on a reduced fat diet without pistachios. Further, a 2010 study published in the Journal of the American College of Nutrition demonstrated that consuming 240 calories worth of pistachios for 3 months reduced body mass indexes (BMI) and triglyceride levels more than participants who consumed 220 calories in pretzels for that time period.

High Levels of Phytosterols

Pistachios are a rich source of phytosterols, plant-based compounds that have been proven effective at lowering blood cholesterol levels. A 2005 study in the Journal of Agricultural and Food Chemistry examined the phytosterol content among commonly eaten foods and found that pistachios and sunflower seeds had the highest phytosterol levels among popular nuts and seeds.

Amino Acids

Pistachios are a good source of amino acids, the building blocks of protein. In particular, pistachios are rich in L-arginine, which is capable of improving blood flow in clogged arteries and is essential for supporting the body’s metabolic processes. Pistachios also contain the amino acids lutein and zeaxanthin, which play an important role in eye health and may slow the progression of age-related macular degeneration.

Turkish Pistachios vs. California Pistachios

The origins of your nut may make a significant difference in their taste and texture, which is why knowing more about them is essential when selecting the right pistachio for your palate. Learn more about the two most popular climates for cultivating pistachios and the effects they have on the nuts below.

Turkish Pistachios

Turkey is the largest exporter of pistachios into the United States and ranks third in overall production behind the U.S. and Iran. The two most popular types of pistachios exported from Turkey are known as Antep and Siirt pistachios.

Antep Pistachios

Turkish Antep pistachios are named after the city in Turkey where they’re produced. Antep pistachios are the most popular variety of Turkish pistachios, and are prized for their delicious savory flavor and delicate hint of sweetness. They are often used for snacking and for making baklava and Turkish delight.

Siirt Pistachios

Siirt pistachios are grown in the Siirt province of Turkey, and are more rare than Anteps. They have a very distinct pistachio flavor and are larger than Antep pistachios, but smaller than the California variety.

California Pistachios

California’s warm, dry climate provides ideal growing conditions for pistachios. California pistachios are typically larger with the kernel more exposed, making them easier to open than Turkish varieties; additionally, their flavor tends to be milder, lending to a wider variety of uses. In-shell California pistachios are enjoyed for snacking while out-of-shell varieties make a wonderful addition to salads and dishes or a delectable sweet when coated with chocolate. In the 1930’s, California pistachios were dyed red to hide stains from harvesting and attract more attention to the bins of pistachios sold in stores.

Safe Pistachio Storage

Pistachios should be stored in an airtight container in a cool, dry place. When stored at room temperature, the nuts will last a few weeks. When stored in the refrigerator, they can last for months and may even keep for a full year if stored in the freezer.

How are Pistachios Harvested?

A nutritious nut with an irresistible taste, the beloved pistachio is actually a seed kernel grown principally from the Pistacia vera tree. This tree has several cultivars; but, the most common is the kerman, from which the nuts are typically harvested. A member of the cashew family, Anacardiaceae, the pistachio tree is native to Central Asia and the Middle East and grows in the arid, saline soil of the desert. As a desert plant, pistachio trees grow best in hot, dry climates and are harvested between late August and early October.

Growing your own pistachios sounds like a dream come true; unfortunately, even in the right conditions, it can take eight to ten years for the modern Pistacia vera to develop to a point of bearing its first harvest of edible nuts and fifteen to twenty years until it offers a full bearing. The inner shell of a pistachio is encased in a hull called the epicarp; when the pistachio is ready for harvesting, the epicarp will separate easily from the inner shell and will change in color from reddish-yellow to light yellow.

At the time of their harvesting, the pistachio trees are mechanically shaken. The seeds that drop are then collected in bins and transferred to a processing plant. Remaining epicarps are removed from the pistachio shells by a huller and the pistachios are further sorted by size and dried to maintain freshness. This entire process can be completed in less than 24 hours.

Side Effects Of Eating Pista In Pregnancy

Here are a few of the main reasons why it is advisable not to eat pasta during pregnancy:

• Pistachios consist of fructans that interfere with proper digestion and result in diarrhea, constipation, bloating abdominal pain, and flatulence.
• Roasted pistas have greater amounts of sodium which elevates blood pressure. This really is completely undesirable during pregnancy.
• If you obtain allergies from nuts, it is best you prevent them altogether during pregnancy. Anacardic acid (urushiol) is really a chemical compound in nuts that triggers allergic reactions. The signs and symptoms may vary from itching in the skin to other kinds of anaphylactic manifestations like difficulty in breathing, abdominal pain, vomiting and diarrhea.
• According to U.S. News reports, the likelihood of developing asthma in kids boost by 50% in families which have a history of nut allergies. The likelihood of developing asthma in kids improve by 50%. Therefore, be sure to speak to your doctor regarding nut allergies and be sure if they’re safe for you during pregnancy.

References

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