Pistachio

Pistacia vera

nuts & seeds

The green kernel of a shrub from the arid lands of the Middle East, grown in Iran for 3,000 to 4,000 years; roasted as a snack or used in pastry. It provides lutein, vitamin E, protein and monounsaturated fats.

Origin

Persia and Central Asia

Season (United States)

all year round · grows in your region

Preparation

The thin purple skin is eaten: it holds most of its anthocyanins.

Molecules

Lutein and zeaxanthin · Vitamin E · Vitamin B1 (thiamine) · Vitamin B6 · Plant iron · Protein · Lysine · Methionine · Monounsaturated fatty acids · PhytosterolsIn small amounts, not counted Flavanols and procyanidins · Stilbenes (resveratrol) · Spermidine · Tryptophan · Omega-6 (linoleic acid) · Phosphorus · Chlorophyll

Did you know?

When ripe, its shell turns from green to yellow-red and abruptly splits open — a trait humans selected.