All about pistachios

All about pistachios

Pistachio is a small tree originating in the Middle East and Central Asia and grows in countries such as Iran, Syria, Turkmenistan and western Afghanistan. It produces a fruit that is edible and very delicate. Pistachio is a Persian word that has been introduced into European languages ​​through Latin.
Production of pistachio in the Islamic Republic of Iran in the year 3 was equal to 2.8 tons, which puts Iran in the first place in the world. After Iran, the US was the second and third largest producer with 3.5% and China with 3.5%. Most pistachio production in Iran is in Zarand, Maholat, Rafsanjan, Kashkoyie, Ferdows, Rabat Jaza, Sirjan, Kashan, Anar, Damghan, Buin Zahra, Marvast, Shahrbabak, Ravar and Nain County.
The most important type of pistachio is the “pistachio” pistachio, which is known for its super long pistachio in the world market for its long, elongated, coarse pistachio. This type of pistachio is native to Iran and is mostly harvested in Rafsanjan and Pomegranate cities. The founder of this type of pistachio was the late Haj Akbar, known as Akbar Taj Abadi, whose pistachio was named Akbari Pistachio, named in his 5th year at Rafsanjan city dies and buried in its hometown Taj Abad village of Rafsanjan Ordered.

Properties of pistachios

Pistachios are rich in copper, magnesium and a variety of B vitamins that strengthen the immune system and prevent many diseases. Vitamin B6 is essential for maintaining immune function. Vitamin B6 deficiency results in the immune system failing to fight infection. Pistachio intake also helps to make red blood cells properly. Pistachio is one of the best sources of potassium with a potassium content of this small amount of orange potassium.
Consuming pistachio because it is high in vitamin E is beneficial for the skin because it protects the skin from the damage of UV radiation.
Pistachio is one of the most nutrient-rich brains that can help lower cholesterol and blood sugar in addition to improving digestion.
Pistachio is also useful as an iron source to prevent anemia.
Eating pistachios boosts libido and strengthens the mind.

Harms

Pistachio nuts are warm and dry. Eating too much will cause body heat and redness and hives on the skin.
Consumption of large amounts of pistachio can cause complications such as obesity, hypertension, gastrointestinal diseases, stomach and more. Also, daily consumption of salted pistachio increases the risk of hypertension, as half a cup of salted pistachio increases sodium intake to 2 to 2 mg and increases blood pressure.
The brain of pistachio has a lot of fat and those who have a weak stomach should eat it with apricots.

Pistachio oil

Pistachio oil is very nutritious and high in vitamins A, D, E and K. Pistachio oil, on the other hand, has high levels of iron, phosphorus, copper, zinc and magnesium. This oil is widely used in the traditional cosmetics and medicine industry and is rapidly absorbed by the skin due to its fast absorption of vitamins and is effective in removing the residual effects of beech.

Pistachio varieties

In general, pistachio varieties are divided into two groups, rounded and long – called Kalleh Ghuchi, Fandaghi, and Akbari… but traditionally there are about 8 species of pistachio in Iran, some of which are widely distributed and some commercial and some sporadic. And are limited in cultivation.
The most important varieties of Iranian pistachio businessmen are (Akbari pistachio, Kalle Ghuchi pistachio, Ahmad Aghaie pistachio, Fandaghi or Oohadi pistachio)