Pistachios

Nutrition per ~28 g · a small handful

4.6 g net carbs after fiber.

Vitamins

Minerals & other

Bioactives estimated

Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.

What drives the score weighted inputs

These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 86.

What it feeds primary sources only

Systems

Pathways

Overview

Pistachios originated in Central Asia and the Middle East, with a documented history spanning millennia. Nutritionally, they stand apart from other nuts due to their high polyphenol content—particularly anthocyanins and flavonoids—which contribute to their distinctive color and antioxidant capacity. Per 100g, pistachios provide 560 kcal with an optimal protein-to-carb-to-fat ratio (20.2g protein, 27.2g carbs, 45.3g fat) that supports sustained energy and satiety. Their fiber content (10.6g per 100g) promotes digestive health and glycemic control. Pistachios are exceptionally rich in potassium (1025mg), supporting cardiovascular and bone health, alongside significant copper (1.3mg) and manganese (1.2mg) for metabolic function and antioxidant enzyme production. The presence of lutein and zeaxanthin supports eye health, while their arginine content may benefit endothelial function. Research indicates pistachio consumption is associated with improvements in lipid profiles, blood pressure, and arterial function, making them relevant to cardiovascular and metabolic longevity.

Health benefits 5

Pairs with

• Pair with berries (blueberries, raspberries) because polyphenols in both foods synergize to enhance total antioxidant capacity and anti-inflammatory effects
• Combine with olive oil in salads because monounsaturated fats in both foods enhance absorption of fat-soluble vitamins and polyphenols
• Mix with Greek yogurt because protein complementarity increases total essential amino acid bioavailability and satiety response
• Pair with dark leafy greens (spinach, kale) because copper in pistachios enhances iron absorption from greens while greens add folate and additional polyphenols
• Combine with citrus fruits (oranges, lemons) because vitamin C in citrus enhances copper and manganese bioavailability and boosts overall antioxidant synergy

In the kitchen

• Store shelled pistachios in airtight containers away from light and heat to prevent oxidation of delicate polyunsaturated fats; refrigeration extends shelf life to 3-4 months
• Select in-shell pistachios when possible, as shells protect against oxidation; naturally open shells indicate ripeness and maturity
• Consume unsalted varieties to maximize health benefits without excess sodium intake; roasted (not fried) pistachios retain polyphenol content better than raw
• Practice portion control: one ounce (approximately 49 kernels or 28g) provides optimal nutrient density without excess calorie consumption; pre-portion into small containers for mindful eating

When to eat it midday

Pistachios provide sustained energy through balanced macronutrients and are ideal for mid-afternoon consumption to stabilize blood sugar and prevent energy crashes. Their polyphenol content supports cognitive function during afternoon work hours.

Breaks a fast

Best avoided

• Late evening in large quantities, as their fat and calorie density may interfere with sleep quality if consumed within 2 3 hours of bedtime

Pistachios can break a fast due to their fat and protein content; however, they may be consumed during eating windows in intermittent fasting protocols.