pistachio is cultivated and harvested mostly in Iran, Syria, Afghanistan, Italy, and Sicily and Pistachio12United States. The “nut,” a greenish seed, is eaten salted and is used in making confections.
|The tree grows up to 10 meters.
Pistachio is a desert plant and is highly tolerant of salted soil. Pistachio trees can survive temperature ranges between 10 C to 40 C.They need a sunny position and well-drained soil. Pistachio trees do poorly in conditions of high humidity, and are susceptible to root rot in winter if they get too much water and the soil is not sufficiently free draining. Long hot summers are required for proper ripening of the fruit.The fruit is a drupe, containing an elongated seed, which is the edible portion. The seed, commonly thought of as a nut, is a culinary nut, not a botanical nut. The fruit has a hard, whitish exterior shell. The seed has a mauvish skin and light green flesh, with a distinctive flavor. When the fruit ripens, the shell changes from green to an autumnal yellow/red and abruptly splits part way open. This is known as dehiscence, and happens with an audible pop. The splitting open is a trait that has been selected by humans. Commercial cultivars vary in how consistently they split open. Each pistachio tree averages around 50 kg of seeds, or around 50,000, every two years.
|The trees are planted in orchards, and take approximately seven to ten years to reach significant production.
The scientific name of Pistachio trees is Pistacia Vera L.The age of Pistachio trees in Iran and Syria can be as old as 300 years too. The Pistachio is a bushy tree that has a sluggish(slowly) growth in between heights of 25- 30 feet, with single or several trunks. Pistachio trees can keep producing nuts for 100 years or more; unlike Almond tree which has whole life span of just 20- 25 years. The Pistachio tree consist of both female and male trees in which only female bears the fruit but male trees are equally important for they facilitate pollination process.Many varieties and hybrids of Pistachio have been developed over the course of time such as Kerman, Ibrahmim, Owhadi, Safeed, Lassen, Bronte, Buenzle etc. Among all the varieties only few such as Peter, a male pollen producer and Kerman, having good size and crispness are the preferred choices of importers and processors due to their notable traits.
Benefits of pistachios
- In distrinction from the other nut, pistachio is low calory. It has no cholesterol and has a little fat, that is a source of energy and helps to absorb the vitamins A, E, K, D. so it does this process because of its fat.
- As pistachio contains sodden fat and protein, so it must be used just 18gr. in week.
- Pistachio contains magnesium. Its one of the most important mineral elements for changing food to energy. It sets the heartbeat and stops the muscle spasm.
- The iron in pistachio is useful for tiredness, headache and anaemic.
- Zinc is very important for skin, hair and nail.
- Pistachio causes a true brains activities and calms down the person.
- This nuts can stops the chronic illness like cancer.
- The researches has shown that the pistachio reduces the ( LDL ) and thriglicerid.
- Pistachios powder can heal toothache.
- It does not change the blood pressure or does nothing to loosing weight, but because of the high calory , it is a full energetic meal and should not consume much.
- It is necessary to say, that 28gr. of pistachio provides more than 10% of the fiber, vitamin B6, B1, magnesium and phosphor, which the body needs.
Health Benefits of Pistachios
Pistachios were once a treasured delicacy among royals. In modern times, pistachios are appreciated for their flavor and the nutritional benefits they offer.
Nutrition in Pistachios
Pistachios are a good source of copper, phosphorus, potassium, magnesium, and B6. The nuts deliver 30 vitamins, minerals, and phytonutrients, so they pack a considerable wallop from a nutritional standpoint.
Fiber in Pistachios
Pistachios contain fiber. Lots of it! Pistachios, in fact, contain higher amounts of fiber than many high-fiber foods. If you are trying to boost your intake, pistachios are an excellent source of dietary fiber.
If you are looking to replace animal protein with vegetable protein, pistachios eaten in conjuction with protein-rich grains, vegetables, and fruits, can help you to add protein to your diet. Pistachio nuts are an excellent source of vegetable protein.
Pistachios and Antioxidants
Oxidative stress can cause damage to the human body, resulting in diseases such as cancer and heart disease. Dietary antioxidants help to reduce the damage. Pistachios contain phenolic compounds, which are believed to account for the antioxidant capability of certain foods. The pistachio nut is placed in the highest group for antioxidants.
Pistachios and Carotenoids
Pistachios contain significant amounts of the carotenoids lutein and zeaxanthin…
Pistachios and Phytosterols
Pistachios are also rich in plant sterols. Current research suggests that phytosterols may lower the absorption of dietary cholesterol from other foods. In fact, plant sterols are now being added to foods because of this beneficial effect.
Nuts render a favorable effect on blood lipids and may also protect against coronary artery disease because of amino acids such as arginine, which is a precursor to nitric oxide, a vasodilator that can inhibit platelet adhesion.
Pistachios and Heart-Healthy Fats
Pistachios are a good source of monounsaturated and polyunsaturated fats. These fats reduce blood cholesterol levels and lower risk of heart disease when they replace saturated fats in the diet.
In trials, people on the 4-week pistachio diet showed no weight gain while improving risk factors for heart disease Daily dose of pistachios is beneficial in relation to cardiovascular disease .
A – Vitamin A helps you see in the dark and stimulates growth of all body cells and tissues.
B – Vitamin B-1 (Thiamine) helps all body cells produce energy from carbohydrates.
– Vitamin B-6 helps the body produce proteins that are used to make up the cells of the body. B-6 also helps produce important body chemicals like insulin hemoglobin and antibodies to fight infections.
C – Calcium builds strong teeth and bones, helps muscles contract (including the heart) and helps sustain normal nerve function.
– Copper helps all cells to produce energy and helps make hemoglobin that carries oxygen in the blood.
E – Vitamin E promotes healthy cells and tissues and, as an antioxidant, may play a role in preventing heart disease and cancer.
F – Folate is essential to cell formation and renewal. Folate plays an important role in preventing birth defects and may be involved in reducing the risk of cardiovascular disease.
I – Iron is critical for the body to transport oxygen to the cells. It is an essential part of hemoglobin in red blood cells.
M – Magnesium is a component of healthy bones and an important part of over 30 enzymes that regulate many body functions such as muscle contractions.
P – Phosphorus helps generate new cells and also is important to help the body effectively use carbohydrates, protein and fat.
– Potassium balances body fluids and electrolytes. Vital for muscle contractions and nerve impulses, potassium also improves endurance when exercising.
S – Selenium aids in cell growth and works like an antioxidant with vitamin E to protect body cells from damage that could lead to heart disease and cancer.
Z – Zinc is essential for growth. It promotes cell reproduction and tissue growth for repair and healing wounds.