The comparison of some pistachio cultivars regarding their fat, fatty acids and protein content.

Mandalari G, Barreca D, Gervasi T, et al.

Plants (Basel). 2021;11(1):18. Published 2021 Dec 22.

Researchers reviewed the production, nutrient, phytochemical composition and emerging research trends on the health benefits of pistachio nuts (Pistacia vera L.).

Costa J, Silva I, Vicente AA, Oliveira MBPP, Mafra I.

Crit Rev Food Sci Nutr. 2019;59(4):546-562.

Pistachio nut (Pistacia vera) is highly appreciated for its organoleptic characteristics and potential health benefits. However, this tree nut is also responsible for triggering moderate to severe IgE-mediated reactions in allergic individuals.

O'Neil CE, Keast DR, Nicklas TA, Fulgoni VL 3rd.

Nutr Res. 2012;32(3):185-194.

The purpose of this study was to determine the association of out-of-hand nut (OOHN) consumption with nutrient intake, diet quality, and the prevalence of risk factors for cardiovascular disease and metabolic syndrome.