Pistachio (Pistacia vera) is a small deciduous tree and is a native of Central Asia. The pistachio nut shell is thin but of a horny texture, and it splits open at one end of its own accord when the nut is ripe. The kernel may then be easily extracted. The nut shell encloses the kernel, which has a characteristic green colour. The kernel is enclosed by a thin reddish brown leathery jacket (pellicel).
Pistachio or pista is not produced in India. However, it is greatly appreciated in India, and considerable quantities are imported into the country, chiefly from Afghanistan. The pleasant mild flavour of the nut combined with its colour and good keeping qualities are highly prized and make pista much more expensive than most other nuts in commerce. The green colour imparts value to the nut for ornamental purposes, particularly in grated form for fancy dishes. The nuts are used as ingredients of sweet- meats, confectionery, and ice cream. Pista is also used as a dessert nut, salted or roasted. Oil present in pistachio can be extracted by cold pressing or solvent extraction. Cold pressed oil is without much odour and is used to some extent in confectionery, as a spice oil, and in medicine. Because of the high cost of the nut itself, oil is not extracted from the nut. The solvent extracted oil is dark green in colour and turns easily rancid.
Nutritive value per 100 g of Pistachio Nut:
Energy (kcal) : 626
Protein (g) : 19.8
Fat (g) : 53.5
Carbohydrates (g) : 16.2
Crude Fibre (g) : 2.1
Vitamins:
Carotene (µg) : 144
Thiamine (mg) : 0.67
Riboflavin (mg) : 0.28
Niacin (mg) : 2.3
Minerals (g) : 2.8
Calcium (mg) : 140
Phosphorus (mg) : 430
Iron (mg) : 7.7
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