Pistachios(পেস্তা বাদাম)

Description

Pistachios are the type of nut that comes from a deciduous tree believed to have originated from Central Asia. Although most consider them a nut, pistachios are seeds from the pistachio tree. Pistachio nuts are not only tasty and fun to eat but also super healthy. It contains healthy fats and are a good source of protein, fiber, and antioxidants.

1-ounce (28-gram) of pistachios contain:

• Calories: 159
• Carbs: 8 grams
• Fiber: 3 grams
• Protein: 6 grams
• Fat: 13 grams (90% are unsaturated fats)
• Potassium: 6% of the Reference Daily Intake (RDI)
• Phosphorus: 11% of the RDI
• Vitamin B6: 28% of the RDI (Reference Daily Intake)
• Thiamine: 21% of the RDI
• Copper: 41% of the RDI
• Manganese: 15% of the RDI
• pistachios are one of the most vitamin B6-rich foods around.

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Health Benefits:

• Pistachios are high in Anti-oxidants. Antioxidants are substances that play a critical role in health. They reduce the risk of cancer and other diseases by preventing damage to the body’s cells. Pistachios contain more antioxidants than most other nuts and seeds. In fact, only walnuts and pecans contain more.
• Pistachios may reduce the risk of some cancers, such as colon cancer, due to their high fiber content.
• Pistachios are very good for heart health. Few researches have shown that pistachios can contribute to heart-healthy fat, thereby preventing cardiovascular diseases. Pistachios can also lower bad cholesterol, and this cuts the risk of coronary heart disease.
• Glucose and insulin levels were found to be lower post pistachio consumption. The nuts also increase the levels of peptide 1, a hormone that regulates glucose levels in diabetics.
• Pistachios are also very good for eye health. The antioxidants lutein and zeaxanthin are essential for eye health. Pistachios are a rich Source of both of these substances.
• Pistachios have a low glycemic index, which might promote lower blood sugar levels.
• Pistachios are high in fiber, which is good for your gut bacteria. Eating pistachios may increase the number of bacteria that produce beneficial short-chain fatty acids like butyrate.