The scientific name of the Pistachio plant is Pistachia vera, belongs to the family Anacardiaceae is native to the Middle East. Its fruit, during its life on the tree, is manifested in bunches, with a gummy and pitchy husk, with a white reddish colour at maturation.
The main countries Pistachio’s producers are, Turkey, California and Iran, in Italy is successfully cultivated in Sicily, in particular way in Bronte, little town in Catania province where DOP has been obtained.
The fruit collection take place in September, once, out of the tree, the gummy husk is removed, later on, the fruit is sun dried during 3 days, when is scarcely dry and for it preservation is stored in a fresh and dry ambience; conservation is important to keep the natural flavor and colour of the product, ready for manufacturing.
Pistachios are made of: 3,9% of water, 20% of protein, 27% of carbohydrate, 3% of ash, 10% of fiber, 45% fat, 7,60% of sugar e 1,5% of starch. Moderate presence of minerals, among which include calcium, phosphorus, potassium, iron, zinc, magnesium, manganese, fluorine and copper. As regards vitamins, we find, vitamin A, B1,B2, B3, B5, B6, C, and E.
Modern studies have demonstrated how many benefits Pistachio causes when is eaten in controlled amounts, can help improve a healthy diet, protect blood pressure and cholesterol level.
Pistachios contains “lutein”, antioxidant developed in green and yellow vegetables. This antioxidant has been studied amply and it has revealed health benefits for glycaemia disturbs and diabetes.
It is also a rich nutritive plant with several principles, Pistachio is advised in different therapies for radical activities, cardiovascular pathologies, atherosclerosis, dementia disease like Alzheimer and for improving the quality of life during ageing and chronic illness.