All Natural Pistachio (Pista) Kernels (Without Shell) - 450Gm
- PRODUCT FEATURES: Agricultural Produce of United States | No Added Sugar | No Salt | No Preservatives | Vegan | Palm Oil Free | Peanut Free | Dairy Free | Gluten Free | Lactose-Free
- NUTRITION: Pistachio are great source of healthy fats and dietary fiber, highly nutritious and source of essential macronutrients
- WAYS TO USE: It can be soaked in water and have dirrectly, roasted, blend with milk and have.
- Shelf Life: Best before 6 months from date of manufacturing | Storage: Keep resealed and in cool place to preserve freshness | Type of Container: Zip Lock Kraft Paper
- Gluten Free & 100% Vegan - Plant Based Protein. Our NUTICIOUS Pistachios are highly nutritious and source of essential macronutrients, good food for kids as it provides high memory power, good for skin, helps to improves healthy glow on face, lowers harmful cholesterol levels, lowers blood pressure and improves memory power.
1 ounce or approximately 49 kernels of unroasted nuts contain:
- Calories: 159
- Protein: 5.72 grams (g)
- Fat: 12.85 g
- Carbohydrates: 7.70 g
- Fiber: 3.00 g
- Sugars: 2.17 g
- Magnesium: 34 milligrams (mg)
- Potassium: 291 mg
- Phosphorus: 139 mg
- Vitamin B-6: 0.482 mg
- Thiamin: 0.247 mg
A serving of pistachios provides about 37 percent of the recommended daily vitamin B-6 intake or 1.3 mg for adults.
- Our Nuticious -Pistachio Highly Nutritious and source of essential macronutrients, low calorie nut, ideal for weight watcher,Good for nervous system, perfect heart healthy snack, Especially handpick, Best snacks for kids.
- Suitable for Gym persons ,Kids etc.
- Provides instant Energy .
Health Benefits Of PistachioPistachios are a great source of healthy fats, fiber, protein, antioxidants, and various nutrients, including vitamin B6 and thiamine. Their health effects may include weight loss benefits, lower cholesterol and blood sugar, and improved gut, eye, and blood vessel health. When eaten as part of a healthful and calorie-controlled diet, research suggests that pistachios may actually aid weight loss. Consuming salted pistachio nuts can increase daily sodium intake, sometimes beyond the recommended level. Choosing unsalted pistachio nuts is a low-sodium alternative. Pistachios are a great option for people who wish to eat more healthfully, as long as they eat them as part of a balanced diet. To avoid filling up on nuts before meals, stick to 1 ounce or one-half of an ounce daily and do not eat them too close to mealtimes.
Beneficial for gut health
The fiber in pistachios does the trick here. It aids digestion and prevents constipation. The fiber in the nuts is also digested by the food bacteria in your stomach and hence acts as a prebiotic.
The gut bacteria ferment this fiber and produce short-chain fatty acids, which have several benefits. They prevent colon cancer and improve digestive health overall. Butyrate is one such beneficial short-chain fatty acid, and its consumption increases the number of good bacteria in the gut
Improve Heart Health
Women who frequently eat nuts may enjoy modest protection from cardiovascular disease, according to a 12-year study published in 2001 based on the Iowa Women’s Health Study.
The study also showed a small link between regularly eating nuts and reduced risk of death from other causes.
Pistachios, in particular, may protect the heart by reducing cholesterol levels and high blood pressure.
High in protein for vegans and vegetarians
Pistachios contribute to a person’s daily protein needs, at almost 6 g of protein per 1 ounce serving.
Protein accounts for approximately 21 percent of the total weight of the nut, making it a good source for vegetarians and vegans, among others.
Pistachios also boast a higher ratio of essential amino acids, the building blocks of protein, when compared with other nuts, including almonds, hazelnuts, pecans, and walnuts.
Good for blood sugar balance
Pistachios have a low glycemic index, so they do not cause a sharp rise in blood sugar after someone has eaten them.
In a small study of 10 people, eating pistachios reduced high blood sugar when eaten with a carbohydrate-rich meal, such as white bread. The researchers suggest that this is one of the ways that nuts lower the risk of diabetes.
For people with diabetes, another study suggests that eating pistachios as a snack is beneficial for blood sugar levels, blood pressure, obesity, and inflammation markers.
Chocolate Pistachio Cream Thumbprints
10 tablespoons (142g) unsalted butter, at room temperature
2/3 cup (140g) granulated sugar
1 large egg yolk (reserve the white if you will be rolling in nuts)
1 teaspoon vanilla extract, 1/4 teaspoon pistachio extract (optional)
1 1/4 cups (156g) all-purpose flour, 1/3 cup (33g) dutch-processed cocoa powder, sifted
1/2 teaspoon fine sea salt
1/2 cup (60g) coarsely chopped pistachios (optional, for rolling; this is enough to coat half the cookies, if you want to roll all of them, use a full cup)
1.5 ounces (43g) white chocolate, chopped, 3 tablespoons (48g) pistachio butter
2 teaspoons (4g) powdered sugar, sifted, 1/8 teaspoon fine sea salt
1/8 teaspoon pistachio extract (optional), 1/8 teaspoon vanilla powder (optional)
Preheat oven to 350 degrees F. Line a light or medium-colored heavy-weight baking sheet with parchment paper or a silicone baking mat. Beat together butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 2 to 3 minutes. Beat in egg yolk, vanilla and pistachio extract.
Sift together flour, cocoa powder, and salt until evenly distributed. Add to mixing bowl with butter mixture, and mix on low speed until just incorporated and mixture comes together into a stiff dough. If your dough seems too crumbly, you can add 1-2 teaspoons of milk as needed to bring it together, however know your cookies might spread a bit more as a result. Roll dough into 1-inch balls and arrange on prepared baking sheet.
For plain cookies, flatten balls slightly with your thumb or the back of a round 1/2 teaspoon measuring spoon, leaving an indentation in the center. You don’t want to press all the way down, just enough to form an indentation without the dough around it cracking. Dip the back of your measuring spoon in flour first so it doesn’t stick. For nut-coated cookies, lightly dip the ball of dough into reserved egg white, then roll between your palms until it’s thinly coated with egg white. Roll in chopped pistachios until evenly covered, then place on baking sheet, then press with your thumb or measuring spoon to indent. Bake cookies for 10 to 12 minutes or until centers are set and slightly puffed and edges are slightly darker in color. Remove baking sheet from oven.
While the cookies are still warm, redefine the indentations with the same measuring spoon you used initially.They will have puffed a bit while baking, so doing this gives you room for your filling. While the cookies are cooling, make your filling. Place white chocolate in a small, microwave-safe bowl. Warm in the microwave on 50% power, stirring every 30 seconds, until melted and smooth. Stir in pistachio butter, powdered sugar, sea salt, pistachio extract and vanilla powder until smooth. Spoon 1/2 teaspoon of filling into the center of each cookie, taking care not to overflow the thumbprint (you might need slightly more or less filling per cookie depending on the size of your indentations).
Let cool at room temperature for about 2 hours until set, or speed up the process by refrigerating the cookies for 10 to 15 minutes until centers are no longer shiny. Cookies will keep in an airtight container at room temperature or in the refrigerator for up to 5 days.