Properties and benefits of pistachio

Pistachio is the absolute protagonist of many of our preparations, both sweet and savory. Beyond the unmistakable taste that inevitably gives to each production, pistachio has different organoleptic properties and there are different benefits that can be obtained from its use.

Here are some of them:

• Lower bad cholesterol, thanks to the presence of fats and fibers;
• They are rich in mineral salts and are a source of vegetable proteins;
• They are anticancer: they contain a high number of antioxidants that help in the fight against tumors, even preventing them;
• They keep the nervous system healthy, thanks to vitamin B6;
• They reduce stress and promote a good mood;
• They keep high blood pressure under control, as they are rich in potassium;
• Promote blood circulation and reduce swelling;
• Lower the level of bad cholesterol in the blood, thanks to the presence of fats and fibers;
• They are totally free of lactose and gluten;
• They increase the stimulus of satiety;
• Thanks to omega 3.6 and folic acid, they are excellent in pregnancy because they help the correct development of the fetus;
• They contain copper, which promotes the absorption of iron and are excellent for fighting anemia;
• They protect the skin since vitamin E, a powerful antioxidant present within them, protects the skin from UV radiation, counteracting aging. Furthermore, the saturated fats present in it are ideal for dry skin.

& nbsp;

Here are the nutritional values ​​instead.