Pistachios contain more protein and less fat than other nuts such as walnuts, almonds, cashews, chestnuts and hazelnuts.
Pistachios contain more protein and less fat than other nuts such as walnuts, almonds, cashews, chestnuts and hazelnuts.
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The term dried fruit commonly refers to hazelnuts, walnuts, pistachios, almonds, etc.
Crunchy, tasty, delicious... the quality dried fruit is also good! Thanks to its organoleptic properties, which stimulate the sense of pleasure, the consumption of dried fruit promotes the production of endorphins, the famous hormones of well-being.
It is recommended to consume dried fruit as a snack during the day, as it is able to act as a "hunger breaker".
For years, more and more research and studies have evaluated the beneficial effects that dried fruit has on our body, especially with reference to the nutrients it contains. Athletes know well the properties of dried fruit, an excellent source of energy, and they never miss it in their morning breakfast or snacks between one effort and another.
Pistachios, of Asian origin (Between Iran and Iraq), are currently produced in many countries including the United States, Australia, Turkey, China, Italy and Greece. Pistachios contain more protein and less fat than other nuts such as walnuts, almonds, cashews, chestnuts and hazelnuts.
Of the family of cashew nuts, of the genus pistacia, pistachio is an oily fruit rich in nutrients: they contain in fact carbohydrates, proteins, amino acids, fats, dietary fiber, but also minerals (mainly phosphorus, potassium, calcium, iron and magnesium), essential vitamins such as vitamin A, K, vitamin E, B6, folic acid, thiamine, riboflavin, niacin, betaine.
So, in addition to being a special ingredient for our dishes, it is also a friend of our health.
Eating nuts regularly helps reduce the risk of weight gain. Pistachios can be especially useful for those who wish to lose weight or maintain their weight due to their caloric values and fiber and protein content.
Pistachios, in particular, thanks to mono-unsaturated fatty acids (acdo oleic - antioxidants) and phytosterols, can protect the heart by reducing cholesterol levels and hypertension.
Pistachios have a low glycemic index, so they do not cause a sharp rise in blood sugar after someone has eaten them.
In a small study of 10 people, eating pistachios reduces blood sugar when consumed with a meal high in carbohydrates, such as white bread.
It is a natural aid in the fight against type 2 diabetes and pistachios are excellent for fighting it. The phosphorus contained within them is in fact able to keep the level of glucose in the blood at bay and also decomposes amino acids. Antioxidant and anti-inflammatory effects also play an important role in carbohydrate metabolism.
They prevent age-related macular disease in the elderly, thanks to the effect of carotenoid antioxidants.
Vitamin B6 is present in high concentration in pistachios, and is very useful to the nervous system. Amines are the messaging molecules in the nervous system. To develop, they need amino acids that depend on the presence of vitamin B6 in the body. This vitamin builds a sheath called myelin around nerve fibers. Messages pass through nerve fibers from one nerve to another. Vitamin B6 helps to build many amino acids that help in the proper transmission of nerve impulses.
Vitamin E is very essential for healthy skin and this antioxidant is present in pistachios. It integrates the cell membranes of the mucous membranes of the skin membranes. It protects the skin from harmful UV rays, prevents skin diseases and makes the skin healthy and more beautiful.
Some studies claim that pistachios have aphrodisiac properties and that their intake would affect sexual life in men by improving their erectile function.
To be added to mixed salads, vegetable sauces, fruit salads, homemade bread, yogurt or ice cream.
Pistachios accompany the second courses of meat and fish, from lamb to pork to beef to chicken, from anchovies to swordfish, as breading, seasoning or filling. In pastry, pistachio is enhanced in cakes, ice creams and granitas, biscuits and semifreddo, creams and nougats.
Pistachios in savory recipes can be used whole, chopped or reduced to powder. In this case the pistachios are mainly used as a condiment and as a garnish or they are blended together with other ingredients to obtain sauces and also to prepare pesto to season pasta.
Great to eat even alone as a snack.
There are no particular contraindications regarding pistachios but it is recommended not to take too much too much during the day.
Salted pistachios should be avoided by those suffering from kidney failure and heart disease. Also particular attention to allergic and intolerant subjects and should not abuse those suffering from diabetes and those who are obese.
WARNINGS: The advice dispensed is in no way to be considered of medical / prescriptive value . The information provided is for purely informative and informative purposes, therefore it is not intended in any way to replace medical advice. In the presence of pathologies it is always necessary to consult your doctor.
The images are inserted for illustrative purposes, the product may undergo changes based on stock availability and the selected weight.
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