Nuts
Kernel
The pistachio kernel is the green-violet edible seed freed from the hard split shell of Pistacia vera. This is the form bakers, ice-cream makers, and snackers mean by “pistachio”—the oblong meat with a distinctive sweet-savoury aroma and a crisp-tender bite. Colour intensity varies by cultivar and processing; the best pastry lots keep a bright inner green. Natural shell split at maturity made in-shell snacking famous, but shelled kernels move straight into mortadella, baklava, and gelato. Sort out yellowed or rancid pieces before grinding so one bad kernel does not dull a whole paste. Fresh stock smells floral-nutty and clean; paint or cardboard notes mean discard. Keep cool and dark—light bleaches green as surely as heat stales oil. Blanch when pale green purity matters; leave skins on for rustic flecks. In Middle Eastern and Mediterranean kitchens the kernel is both garnish jewel and quiet flavour engine once ground.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 45.3 g
- Saturated Fat 6.01 g
- Trans Fat 0 g
- Monounsaturated Fat 24.5 g
- Polyunsaturated Fat 14.8 g
- Cholesterol 0 mg
- Sodium 5.07 mg
- Salt 0.01 g
- Total Carbohydrate 27.2 g
- Dietary Fibre 10.6 g
- Total Sugars 7.7 g
- Complex / starch 1.7 g
- Protein 20.2 g
- Water 4.4 g
- Energy 597 kcal
- Water 4.4 g
- Carbohydrates 27.2 g
- Protein 20.2 g
- Fat 45.3 g
- Saturated Fat 6.01 g
- Monounsaturated Fat 24.5 g
- Polyunsaturated Fat 14.8 g
- Omega-3 1.18 g
- Vitamins 82.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.2 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 2.01 mg
- Vitamin B6 0.15 mg
- Vitamin B7 — Biotin 14.6 µg
- Vitamin B9 — Folate 38.5 µg
- Vitamin C 2 mg
- Vitamin E 4.72 mg
- Vitamin K 4.7 µg
- Minerals 403 mg
- Major Minerals 401 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.2 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 2.01 · vitamin-b5-pantothenic-acid: 0.5 · vitamin-b6: 0.15 · vitamin-b7-biotin: 14.6 · vitamin-b9-folate: 38.5 · vitamin-e: 4.72 · vitamin-k: 4.7 ·
Minerals
Pistachio kernel: high protein with moderate fat and more carb than pure oil nuts.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Pistachios were gathered and later cultivated in the ancient Near East and Central Asia.
Persian and wider Islamic confectionery elevated pistachios in sweets and rice dishes.
California and American Southwest plantings built a major New World pistachio industry.
Global demand for pistachios and premium ice cream kept kernels in high demand.