Pistachio – a small genus of evergreen or deciduous trees or shrubs of the family Anacardiaceae, common in subtropical, partly tropical regions of the Old and New world. They are common in the Mediterranean, northeastern Africa, Western, Central and Eastern Asia.
Pistachio trees are divided into male and female. Flowers in panicles. Fruit – drupaceous containing an elongated seed (a nut in the culinary sense, but not in the Botanical) with stiff, whitish shell and a light green kernel, having a characteristic odor.
Pistachio trees are grown in gardens, must have attained the age of 7-10 years to begin to bear fruit significantly. The maximum production of nuts is reached approximately 20 years of age. Fruits appear on the tree, growing very slowly, but live to 400 years, and its roots go back to 15 meters in depth. One male tree produces enough pollen for 8-12 nutty females. When the nut ripens, its shell is partially open. When this happens click.
The beneficial properties of pistachios
Pistachios have a high calorie content, containing up to 60 % fatty oil, 18% vegetable protein and carbohydrates, in combination with a high content of essential vitamins, minerals and amino acids. They contain a lot of vitamin E, a known natural antioxidant, rejuvenating the body.
Nutritional value in 100 g: 20. 8 g protein, 51. 6 g fat, of 16. 4 g of carbohydrates, 2. 6 g of mineral substances, 1. 08 mg vitamin B1, is 1. 24 mg of vitamin B2, 0. 08 mg of vitamin E. the Energy value of 100 g – 642 kcal.
In the fruit of pistachio nuts contains tannin, which is used in medicine as an astringent, used topically for burns, weeping ulcers, mouthwash in stomatitis; inside – colitis, enemas – when inflammation of the rectum. In case of poisoning is recommended as an antidote because of its ability to precipitate heavy metals, glycosides and alkaloids (except morphine, cocaine, atropine, nicotine). In folk medicine, the fruits of the pistachio nuts are used when judeocide, tuberculosis and chest diseases.
Pistachios are an excellent source of copper, manganese and vitamin B6, protein, dietary fiber, thiamin and phosphorus. In addition, pistachios polifenolami high content of antioxidants and only walnuts include substantial amounts of lutein and zeaxanthin.
Scientists from the University of Toronto found that a handful of pistachio nuts, eaten together with food with a high glycemic index (white bread, for example) reduces the level of sugar and “hunger hormones” in your blood. Thus, pistachios regulate appetite, which is great news for diabetics.
Pistachios contain 90% “good” fats that reduce cholesterol in the blood and the risk of heart diseases. Scientists from Pennsylvania State University found that eating two handfuls of pistachios a day can help to lower cholesterol by 9-12%.
Obesity and overweight can lead to diabetes type II and cardiovascular diseases. Experts in nutrition call pistachio “nuts forstorage of harmony”, due to low calorie (170 kcal per 30 g) and high fiber (12% daily value per serving).
Recent studies have shown that daily consumption of pistachios may reduce the risk of lung cancer and other organs. The results of a study conducted by the American Association for the study of cancer diseases (American Association for Cancer Research Frontiers), was presented at the conference on problems of prevention of cancer diseases, which was held 6-9 December 2009.
Pistachio nuts or milk (tea) recommended to use in hypertension, tuberculosis and anemia, diseases of the stomach and liver, infertility in men and women, with significant physical and mental stress, and during recovery after serious infectious diseases and to enhance potency. They have analgesic effect of gastric and hepatic colic, cough – bronchitis. Used in various dishes, and in pure form by 30-40 g of nuts (with honey), but not more than 100 g per day. It is recommended to exclude from the diet vegetable oil.
1 place in the presence of iron. The record for the presence of calcium, magnesium, copper, manganese
Salted pistachios are not advised to use for hypertension, diseases of the kidneys and tendency to edema.
These nuts should also be consumed with caution by nursing moms and not earlier than seven months from the birth of the baby. The dangers of these nuts because they can cause allergic reactions, especially in children, which they can even lead to anaphylactic shock.
To avoid any complications, such as rash, disorders of the gastrointestinal tract, sneezing, take the pistachio nuts with caution. Moreover, if you overdo it with the amount of food eaten, you can get nausea and dizziness.
Pistachio is a small genus of evergreen or deciduous trees or shrubs of the Sumahov family, common in the subtropical, partly tropical regions of the Old and New Worlds. They are common in the Mediterranean, Northeast Africa, Western, Middle East and East Asia.
Pistachio trees are divided into male and female. The flowers are collected in panicles. The fruit is stone fruit, containing an elongated seed (a nut in culinary meaning, but not in the botanical) with a rigid, whitish shell and light green kernel, which have a characteristic odor.
Pistachio trees grown in gardens should reach the age of 7-10 years to begin to bear fruit. The maximum production of nuts is reached by about 20 years of age of the tree. Fruits appear on a tree that grows very slowly, but survives to 400 years, and its roots go 15 meters deep. One male tree produces enough pollen for 8-12 walnut females. When the nut ripens, its shell partially opens. This causes a click.
Useful properties of pistachios
Pistachios have a high calorie content, containing up to 60% fatty oil, up to 18% vegetable protein and carbohydrates, combined with a high content of vitamins, minerals and amino acids necessary for man. They contain a lot of vitamin E, a well-known natural antioxidant, rejuvenating the body.
Nutritional value in 100 g: 20. 8 g of proteins, 51. 6 g of fat, 16. 4 g of carbohydrates, 2. 6 g of mineral substances, 1. 08 mg of vitamin B1, 1. 24 mg of vitamin B2, 0. 08 mg of vitamin E. The energy value of 100 g is 642 kcal.
Pistachio fruits contain tannin, which is used in medicine as an astringent and is applied externally for burns, ulcers soaking, for rinsing the mouth with stomatitis; Inside – with colitis in enemas – with inflammation of the rectum. When poisoning is recommended as an antidote due to the ability to precipitate heavy metals, alkaloids and glycosides (except for morphine, cocaine, atropine, nicotine). In folk medicine, the fruits of pistachios are used for skin diseases, tuberculosis and breast diseases.
Pistachios serve as an excellent source of copper, manganese and vitamin B6 as well as proteins, dietary fiber, thiamine and phosphorus. In addition, in pistachios high content of polyphenolic antioxidants and only in the composition of nuts is a significant amount of lutein and zeaxanthin.
Scientists from the University of Toronto have discovered that a handful of pistachios eaten together with products with a high glycemic index (white bread, for example) reduces the level of sugar and “hunger hormones” in the blood. Thus, pistachios regulate appetite, which is an excellent news for diabetics.
Pistachios contain up to 90% of “good” fats, which reduce cholesterol in the blood and the risk of heart disease. Scientists from the Pennsylvania State University found that eating two handfuls of pistachios a day helps lower cholesterol by 9-12%.
Obesity and obesity can lead to type II diabetes and cardiovascular diseases. Experts in the field of nutrition call pistachios “nuts to maintain harmony”, due to the low caloric content (170 kcal per 30 g) and high fiber content (12% of daily intake per serving).
Recent studies have shown that daily consumption of pistachios can reduce the risk of lung cancer and other organs. The results of a study conducted by the American Association for Cancer Research Frontiers were made public at a conference on the prevention of cancer, which was held on December 6-9, 2009.
Pistachio nuts or milk (infusion) are recommended for use in hypertension, tuberculosis and anemia, stomach and liver diseases, infertility in men and women, with significant physical and mental stress, and also during recovery from severe infectious diseases and to enhance potency. They have analgesic effect with gastric and hepatic colic, antitussive – with bronchitis. Applied as a part of different dishes, and in pure form for 30-40 grams of nuts (can be with honey) at a time, but not more than 100 grams per day. It is recommended to exclude vegetable oil from food.
1 place by the presence of iron. In the record holders for the presence of calcium, magnesium, copper, manganese
Dangerous properties of pistachios
Salted pistachios are not recommended for use in hypertension, kidney disease and addiction to edema.
These nuts are also worth using with caution to nursing mothers and not earlier than seven months from the birth of the baby. The harm of these nuts is due to the fact that they are capable of causing allergic reactions, especially in children, in whom they can even lead to anaphylactic shock.
To avoid any complications in the form of rashes, abnormalities of the digestive tract, sneezing, pistachios treat with caution. Moreover, if you overdo with the amount eaten, you can get nauseated and dizzy.
