Pistachio
The pistachio is a dry Fruit, produced by a Arbuste the Mediterranean N, the true Pistachier ( Pistacia will vera L.) of the family of the Anacardiacée S.
She appears herself as a small seed of greenish color and soft savor, placed in a hull which opens when the fruit is ripe. On the Botanical level, the pistachio is a Drupe, with very thin pulp, scérifié core containing a single seed. In fact the Cotylédon S of this seed, clear green, covered with a thin reddish film are edible.
The pistachio can be consumed raw, like the Amande S, or roasted. It often accompanies the Apéritif. One incorporates pistachio in the Sauce S, the jokes, the pots, pies, the ice cream and the Pâtisserie S.
It contains approximately 50 % of fat contents, made up with 83 % of unsaturated acids, and approximately 23 % of Protein S and 13 % of Glucide S. It is an excellent source of Potassium, Cuivre and Magnésium.
Worldwide production
Leaves the total worldwide production 2005 (501 thousands of tons):Source: FAOSTAT
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