Nuts
Whole
Whole pistachio means the intact harvested product as traded—in-shell for snacking bowls or as unbroken shelled kernels ready for garnish and grinding. Buying whole gives control over roast, salt, and grind size compared with pre-ground meal of unknown age. Freshly opened meats should smell sweet-green and taste crisp-tender without paint notes. Use intact stock for table snacks, baklava garnish, mortadella studding, or last-minute chopping. Reject mouldy, insect-damaged, or rancid lots before they enter pastry. Cool, dark, airtight storage matters more than fancy tins once the bag is open. Whole stock is the starting point for flour, butter, paste, and oil, so its freshness sets every later product’s ceiling.
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Characteristics
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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 53.5 g
- Saturated Fat 6.79 g
- Trans Fat 0 g
- Monounsaturated Fat 27.3 g
- Polyunsaturated Fat 14.8 g
- Cholesterol 0 mg
- Sodium 4.81 mg
- Salt 0.01 g
- Total Carbohydrate 18.1 g
- Dietary Fibre 8.16 g
- Total Sugars 3.81 g
- Complex / starch 4.72 g
- Protein 18.4 g
- Water 3.87 g
- Energy 634 kcal
- Water 3.87 g
- Carbohydrates 18.1 g
- Protein 18.4 g
- Fat 53.5 g
- Saturated Fat 6.79 g
- Monounsaturated Fat 27.3 g
- Polyunsaturated Fat 14.8 g
- Omega-3 1.48 g
- Vitamins 84 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.21 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 2.05 mg
- Vitamin B5 — Pantothenic Acid 0.51 mg
- Vitamin B6 0.15 mg
- Vitamin B7 — Biotin 14.9 µg
- Vitamin B9 — Folate 39.4 µg
- Vitamin C 2 mg
- Vitamin E 4.83 mg
- Vitamin K 4.8 µg
- Minerals 414 mg
- Major Minerals 413 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.21 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 2.05 · vitamin-b5-pantothenic-acid: 0.51 · vitamin-b6: 0.15 · vitamin-b7-biotin: 14.9 · vitamin-b9-folate: 39.4 · vitamin-e: 4.83 · vitamin-k: 4.8 ·
Minerals
Whole form averages edible parts as typically consumed.
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 snack culture and premium ice cream kept pistachios in high demand.