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Pistachios in Shell View larger
Pistachios in Shell

Pistachios in Shell

Nuts

Buy online raw pistachios in shell with no added salt and no preservatives. 

Every raw material is carefully selected by guaranteeing a natural product at an affordable price. Purchasing our pistachios in shell you are supporting quality agriculture, and the people who work on the fields with love, effort and respect. 

You can buy natural pistachios in shell in packs of 1 kg and 2.5 kg, ideal for true nuts lovers.  

Discover the benefits of pistachios in shellwith no added salt! Our analyses have shown that 100 g of pistachios in shell contain: 

  • 0.99 mg of Vitamin B6, equivalent to 71% of NRV (Nutrient Reference Value);
  • 0.71 mg of Copper, equivalent to 71% of NRV;
  • 464 mg of Phosphorus, equivalent to 66% of NRV.

 

Ingredients: Natural pistachios (with no added salt). 

Formats: 1 kg, 2.5 kg 

Origin: Iran, USA

More details

18,31 €

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Ethical Quality

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Exclusively on Nuturally

Data sheet

IngredientsPISTACHIOS. May contain traces of PEANUTS and other NUTS.
Weight1 kg, 2.5 kg
Storage requirementsStore in a cool, dry place
Nutrition declarationaverage nutritional values per 100 g:
Energy2504 kJ / 605 kcal
Fats51 g
of which saturates5.3 g
Carbohydrate8.8 g
of which sugars6.0 g
Fibre9.5 g
Protein23 g
Salt0.01 g
Phosphor464 mg (66% NRV*)
Copper0.71 mg (71% NRV*)
Vitamin B60.99 mg (71% NRV*)
SourceEuro Company analysis
RecommendationsThe advice provided SHOULD IN NO WAY BE CONSIDERED AS MEDICAL ADVICE OR PRESCRIPTION. The information provided shall be considered for informative and educational purposes only, it is not intended to replace medical advice. In case of a medical condition, always consult your doctor.
OriginIran, USA
NutrientsPhosphorus, Vitamin B6, Copper
*NRV: Nutrient Reference Value*Nutrient Reference Value
Label and packagingThe images are for illustrative purposes only, the product may be subject to changes depending on stock availability and selected weight.
ProductPistachios

More info

The pistachio (Pistacia vera) is a tree of the family of the Anacardiaceae and grows on average to a height of roughly 4–5 m, but can exceed 8–10 m and reach an age of 300 years. Pistachios grow in areas where winter is cool and summers are long and hot. They bloom in April–May and have female and male apetal flowers on different plants. The fruit is a drupe with an oval endocarp and a thin hard shell containing the seed, commonly called “pistachio”, which is of a brilliant green colour beneath a purple skin. The harvest takes place from the end of August to October. The plant fruits every two years and, for this reason, the plantations are laid at different times and in different places so that it can be harvested more or less regularly every year. 

Pistachios are used both shelled and peeled, often roasted and salted, even in pastry to make ice cream, creams, and drinks; and it is also used in the production of salami (Bologna Mortadella, for example) or as a condiment for starters and main dishes. 

Pistachios provide a type of oil used in pastry, confectionery and cosmetics because of its emollient qualities. In popular medicine in Italy, it is a widespread custom, especially in the areas of Sicily where pistachios are grown, to use the bark to make a refreshing infusion. According to legend, the pistachio tree was grown by King Nabuchodonosor in the Hanging Gardens Of Babylon for his wife Amytis. In the first century CE, the Emperor Vitellius introduced pistachios to Rome. Marco Gavius Apicius includes pistachios in his classic recipe book of the Roman cuisine of the first empire. 

Pistachio is a satisfying snack, very nutritious, and rich in fibre and vitamins. A typical portion consists of about 30 g of shelled pistachio, which provide roughly 160 calories. According to the size of the pistachios, this is equivalent to about 30 or 40 seeds, which is a satisfying snack providing a prolonged and intense feeling of satiety because of its high protein, fat and dietary fibre content. In addition to being very tasty, it is also a very nutritious nut as it contains eight important substances: thiamin, vitamin B6, copper, manganese, potassium, fibre, phosphorus and magnesium, in addition to the major amount of the antioxidant polyphenol. Although its antioxidant function is not yet fully understood, research to date has highlighted the advantages of a healthy diet including antioxidant-containing foods. 

The pistachio nut is anti-cholesterol. To prove this, a study was presented at the Experimental Biology Conference, held on 11 April 2011 in Washington, by researchers from the United States Department of Agriculture. The researchers experimented on 16 healthy adult patients, monitoring their condition over nine weeks as they progressively increased their consumption of roasted or salted pistachios from 0 to 85 g per day. The results confirmed a decrease in LDL cholesterol, commonly referred to as ‘bad cholesterol’, and the maintenance of HDL cholesterol and triglycerides. When included in a healthy diet, pistachios increase antioxidant levels in the blood of adults with high cholesterol and decrease the level of LDL (low-density lipoprotein or ‘bad cholesterol’ that is involved in inflammation and the accumulation of plaques within the blood vessels, and therefore in the onset of cardiovascular complications). This is why they should be eaten every day.

The right amount, explain the research team from Penn State University led by Penny Kris-Etherton who carried out the study published in the Journal of Nutrition, is between 45 and 90 grams. In addition, an increasing number of studies show that a diet containing nuts such as pistachios helps reduce the risk of heart disease.

In a randomized study conducted in 2006 and published in the journal “Nutrition, Metabolism and Cardiovascular Disease”, over a period of three weeks 44 men and women followed either their usual diet or one in which 20% of calorie intake was provided by pistachio nuts. Significant reductions in total cholesterol and in cholesterol/HDL and LDL/HDL ratios were found in study participants who followed the pistachio nut diet. A similar study published in the June 2007 issue of the Journal of the American College of Nutrition, conducted among persons with moderately high levels of serum cholesterol who followed a diet lasting four weeks and 15% of whose daily caloric intake was provided by pistachios (about 57 - 85 grams or one to two handfuls of pistachios) showed an improvement in levels of some blood lipids, with a subsequent possible reduction in the risk of heart disease. 

Source: 

Nutspaper “Pistachio" 1/2009 

Nutspaper "American Pistachios" 1/2011 

Regulation (EU) no. 432/2012 by the EU Commission dated 16 May 2012 

https://it.wikipedia.org/wiki/Pistacchi 

The advice provided SHOULD IN NO WAY BE CONSIDERED AS MEDICAL ADVICE OR PRESCRIPTION. The information provided shall be considered for informative and educational purposes only, it is not intended to replace medical advice. In case of a medical condition, always consult your doctor. 

History

The word 'pistachio' comes from the Arabic word 'fustaq' and the Persian 'pesteh': both names are onomatopoeic and resemble the sound produced by the shell as it opens when fully ripe. The origin of the genus Pistacia can be traced back to the tertiary era, thanks to the discovery of fossilized remains found on the island of Madeira. Other archaeological finds have revealed that pistachio had already been in use as food since 7000 BCE in Turkey. The spread of the various species to different areas has been confirmed, but if we limit ourselves to investigating the true Pistacia, this, it would appear, is actually native to Syria or even a much wider area including Asia Minor, Palestine and Turkmenistan. According to legend, the pistachio tree was grown by King Nabuchodonosor in the Hanging Gardens Of Babylon for his wife Amytis.

The cultivation of the pistachio is ancient; indeed, it is mentioned in the Bible, when it is said that Jacob sent several fruits in homage to the Pharaoh, including pistachio nuts (Genesis 43:11). The pistachio was known to the Assyrians, Persians and Greeks as a medicinal drug. Its cultivation developed in western Asia, where it was discovered by Alexander the Great in the third century BCE; the pistachio was then brought to Rome in 30 CE by Lucius Vitellius, governor-general of Syria, and later was spread across Spain by Pompey and Crassus. Marco Gavius Apicius includes pistachios in his classic recipe book of the Roman cuisine of the first empire. The pistachio distribution has been gradually extending across China, the Russian Caucasus, and over the past half-century the United States of America, where the plant was introduced by the 'Office of Foreign Seeds and Plants Introduction'. Although pistachios were used in Italy from the beginning in various recipes, north of the Alps they were considered to be an expensive pastry ingredient. Only after the Second World War did the image of pistachios gradually change as they came to be appreciated as a popular snack. In the United States, they were usually coloured red to mask imperfections and attract consumer attention: 'a dozen for five cents' soon became a familiar slogan. 

The world's largest producer of pistachios is Iran with an average annual production exceeding to 230,000 tonnes, followed by the United States with approximately 110,000 tonnes, then Turkey, China, Syria, Greece, Italy, Afghanistan, Pakistan and India. In Iran, most pistachios are grown in the provinces of Rafsanjan and Kerman. Iran accounts for about 54% of all world production and has its largest market in western Europe. Imported mainly in the round variety, the Iranian pistachio is highly prized because of its excellent quality and taste.

California, whose production accounts for about 22% of the world market share, produces a pistachio nut with characteristics that are substantially different from the Iranian one, with a lighter shell and without spots but much less tasty. The American Pistachio is consumed mainly in the home market, in the Far East and in eastern Europe. The third producing country, Turkey, with approximately 78,000 tonnes and a market share of 14%, possesses a variety very similar to the long Iranian, in that it is of medium-small calibre, of excellent quality, and has a delightful taste. Syria produces around 29,000 tonnes of excellent pistachios, which are consumed, however, almost exclusively in the home market, where the product is sold fresh and is used in the production of oil. The peculiarity of Syria is that its market is almost entirely closed, protected as it is by an import duty of 50%, which effectively prevents the entrance of the product from foreign countries. Greek production is about 9,000 tonnes per year, lower than domestic consumption, making it primarily an importing country. 

  

Source: 

Nutspaper “Pistachio" 1/2009 

Nutspaper "American pistachios" 1/2011 

https://it.wikipedia.org/wiki/Pistacchi 

The advice provided SHOULD IN NO WAY BE CONSIDERED AS MEDICAL ADVICE OR PRESCRIPTION. The information provided shall be considered for informative and educational purposes only, it is not intended to replace medical advice. In case of a medical condition, always consult your doctor. 

Properties

According to our analyses, 100 g of pistachios in shell contain:

  • Selenium (10 µg — 18% of NRV)
  • Zinc (2.1 mg – 21% of NRV)
  • Iron (3.4 mg — 24% of NRV)
  • Biotin (15 µg — 30% of NRV)
  • Magnesium (127 mg — 34% of NRV)
  • Vitamin K (31 µg — 41% of NRV)
  • Manganese (0.85 mg — 43% of NRV)
  • Potassium (960 mg – 48% of NRV)
  • Phosphorus (464 mg — 66% of NRV)
  • Vitamin B6 (0.99 mg — 71% of NRV)
  • Copper (0.71 mg – 71% of NRV)
  • Vitamin E (8.7 mg — 73% of NRV)
  • Protein (23 g)
  • Fibre (9.5 g)
  • Unsaturated fatty acids (44 g), monounsaturated (29 g) and oleic acid (27 g).

Please note that pistachio nuts are included in the list of allergens (Annex 2 EU Reg. No. 1169/2011 and as amended and extended.)

Dose recommendations

Each pack of 1 kg of pistachios in shell contains about 16 servings of 30 g of shelled product that provide: 

  • 21% of the Nutrient Reference Value of Vitamin B6
  • 21% of the Nutrient Reference Value of Copper
  • 20% of the Nutrient Reference Value of Phosphorus

Individual needs will vary according to age, gender, weight and physical activity. A varied and balanced diet and a healthy lifestyle are the basis of your well-being. 

Affordable price

Affordable price means to us offering our clients pistachios in shell that everybody can enjoy.  
We want, on the one hand, to place the proper value on raw materials in order to obtain a quality product by paying our farmers a fair price; on the other hand, we want to fulfil your needs when it comes to pricing. 

We establish fair long-term relationships with our producers to avoid race-to-the-bottom pricing and that are based on trust as part of our efforts to offer you the finest and most natural product. 

Not only that: by choosing large packs of natural pistachios in shell, you are also contributing to the reduction in the use of plastic. 

Storage

You can store natural pistachios in shell in cool, dry places away from heat and moisture. Here are 4 useful tips: 

  • The ideal way to store natural pistachios in shell is in a refrigerated environment. Nuturally pistachios in shell can also be stored at room temperature during the winter season due to low temperatures. During summer, however, it is advisable to store the product in the refrigerator or in the coolest possible environment as increased temperatures could encourage decay. 
  • The ideal container for the storage of natural pistachios in shell is glass. Indeed, because of its composition it is impervious to chemical agents and gases, and, as it has excellent insulation properties, it holds the initial temperature for longer than other materials. It is even better if the glass is coloured: using coloured glass blocks the entry of certain wavelengths of light (including ultraviolet), and thus certain nutritional and organoleptic characteristics remain unaltered.  
  • The type of closure of the container is also important as an airtight cap ensures that the food is protected from excessive contact with oxygen that can lead to lipid oxidation and encourage the growth of aerobic bacteria. 
  • The best kind of storage environment is one which is well ventilated because ventilating the premises keeps internal humidity under control, which otherwise could escape from windows, thereby guaranteeing the right balance to lessen the onset of mould.

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Telefono: (0039) 0544 - 416711
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