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Pistachio nut, Pistachia vera / Anacardiaceae
Benefits for the health
Pistachio nuts contain more than 50% fats, mostly unsaturated, 20% proteins and 20% complex carbohydrates and pro-vitamin A. Among dry fruits, pistachios are the richest in potassium.

They are also excellent sources of iron, phosphorus, magnesium and energy. This fruit has beneficial effects in the heart’s functions. It also takes part in the metabolism of the cells and its potassium content helps to regulate their water levels. Iron is essential for the synthesis of hemoglobin and myoglobin. It plays a role in the cellular respiration, the intellectual development and intensifies the immunological system. Phosphorus is an important component of bones and teeth. Magnesium has also a function in the development of bones and the synthesis of proteins.
Popular tradition
In the Antiquity, the pistachio was a very valued fruit, mainly in the East. It was considered a good aphrodisiac and it was prescribed against melancholy and hypochondria.

Due to its energy source, it is suitable to reinforce the students diet, intellectually exhausted people and those that make great physical efforts. Therefore, eaten between hours it is an excellent energy source.

Although they are rich in fats and for that reason they are not advisable in case of obesity, these are ‘good’ fats and do not suppose a danger for cholesterol, just the opposite.

They are also recommended as a strengthening in cases of convalescence and pregnancy, mainly for its content in mineral like potassium and magnesium.
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