Pistachio are actually kernels of the fruits of the cashew family Anacardiaceae and they comprise nine species across Eurasia.

This nut is made up of 55% fat and 20% protein, representing a very good source of most B vitamins, iron, magnesium, potassium, as well as calcium and very importantly, anti-oxidants.

Pistachio has a sweet, nutty taste and is extensively used in the food industry, especially for various deserts like biscuits and cakes.

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