Foods for the blood Nuts and seeds

Pistachio – Properties and health benefits / medicinal uses

Botanical name: Pistacia vera L.
Other names: Pistache, Pistachio nut
French name: Pistache
Spanish name: Pistacho
Pistachio is the seed of the pistachio tree, Pistacia vera L., an evergreen and small tree which belongs to the botanical family Anacardiaceae.

 

pistachio-nuts-medicinal-uses

Properties and health benefits of Pistachio

By mere looking, someone may call a pistachio a pine nut due to their very similar size. Moreover, their composition is also similar. However, pistachios contain fewer fats (about 48.4% of its content) than pine nuts, but contains more protein (about 20.6% of its total weight). It also contains a significant amount of carbohydrates , which occupies about 14% of its total content.
In terms of vitamins and minerals, pistachios are very rich in iron, potassium, phosphorus, magnesium, and calcium. Pistachios are however poor in vitamin C and provitamin A. They also contain significant amounts of trace elements such as copper.

With just a single medicinal use of Pistachio mentioned below, it may take you wondering whether this nut really deserves your reading time. As a matter of fact, reading of pistachio’s health benefits is worth your time, especially if you are suffering from iron-deficiency anemia.
The main medicinal value of pistachio is “it’s action against anemia“. This is due to the fact that it contains great amounts of iron, about 6.8mg/100g. From recent investigations copper, a trace element also found in pistachio, helps facilitate the absorption and assimilation of iron.
Also, since vitamin C is found in poor amounts in pistachios, it is recommended to be eaten with vitamin C rich fruit and vegetables. As already known, presence of vitamin C also facilitates the absorption of iron.
Thus, the regular consumption of pistachio is highly recommended for those suffering from iron deficiency anemia.
Note: Please note that the iron/copper quotient of pistachio provides a great anti-anemic effect that is far above any pharmaceutical preparation based mainly on iron.

 

 

About the author

abbati

Abbati is a student from the department of Biological sciences, Ahmadu Bello Univeristy, Zaria. He loves learning about the medicinal properties of foods, and the need to explore them!