Nuts
Roasted Kernel
Roasted pistachio kernels are dry- or oil-roasted meats taken to a toast that deepens aroma while trying to protect green colour. Maillard chemistry adds savoury depth to the sweet-nut baseline; salt crystals cling best while the surface is still warm. Light roasts suit pastry and butter; darker roasts suit snack mixes but push colour toward brown and risk bitterness. Cool completely before packing or residual heat steams the crunch away. Roasted pistachios stale faster than raw ones—buy small packs and keep cool and dark. Pull trays early; carry-over heat continues cooking. Quality roasted kernels smell toasty-green and clean; burnt or paint-like notes mean failure. For homemade paste, stop at light gold-green rather than deep brown.
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Characteristics
Preparations
Traits
Nutrition and pairings
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 47.1 g
- Saturated Fat 6.25 g
- Trans Fat 0 g
- Monounsaturated Fat 25.5 g
- Polyunsaturated Fat 15.4 g
- Cholesterol 0 mg
- Sodium 4.77 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 21.2 g
- Water 2.42 g
- Energy 618 kcal
- Water 2.42 g
- Carbohydrates 27.2 g
- Protein 21.2 g
- Fat 47.1 g
- Saturated Fat 6.25 g
- Monounsaturated Fat 25.5 g
- Polyunsaturated Fat 15.4 g
- Omega-3 1.23 g
- Vitamins 77.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.18 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 1.75 mg
- Vitamin B5 — Pantothenic Acid 0.43 mg
- Vitamin B6 0.13 mg
- Vitamin B7 — Biotin 12.7 µg
- Vitamin B9 — Folate 33.4 µg
- Vitamin C 2 mg
- Vitamin E 5.88 mg
- Vitamin K 5.8 µg
- Minerals 324 mg
- Major Minerals 323 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.18 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 1.75 · vitamin-b5-pantothenic-acid: 0.43 · vitamin-b6: 0.13 · vitamin-b7-biotin: 12.7 · vitamin-b9-folate: 33.4 · vitamin-e: 5.88 · vitamin-k: 5.8 ·
Minerals
Pistachio kernel: high protein with moderate fat and more carb than pure oil nuts.
History
Dry toasting and hearth roasting improved flavour of shelled nut kernels in many cultures.
Industrial roasters supplied consistent salted and plain roasted pistachios to grocers.
Light-roast specialty kernels aimed at pastry and single-origin snack markets.