THE PROPERTIES OF PISTACHIO

Pistachio

As an excellent source of plant protein, they contain arginine, the precursor of an important vasodilator useful in controlling hypertension, atherosclerosis,
cardiovascular and neurodegenerative problems. The pistachio contains adequate quantities of all 9 essential amino acids with a higher ratio than other seeds, and also contains a greater amount of branched amino acids useful to maintain proper muscular trophism, energy-efficient without losing weight and kidneys, which makes it An excellent energy and protein snack for everyone but especially for athletes. The presence of minerals is remarkable The most present is calcium with 131mg every 100g of product and other antioxidant minerals such as selenium, zinc, in addition to vitamin C, but also copper, magnesium, phosphorus. Copper and zinc are important for collagen and elastin, which give the skin gloss and softness.

Magnesium, phosphorus and calcium participate in bone, potassium and sodium metabolism in blood pressure control. His vitamins We find vitamins B, C, E, excellent antioxidants and phenolic compounds (such as anthocyanin, flavonoids) preventing aging, lipid profile, but also carotenoids, such as lutein and zeaxanthin, which with vitamin A support the sight.

Pesto pistachio Let’s prepare a good pistachio with extra virgin olive oil rich in vitamin E, which makes this pesto particularly soft and enveloping, we can add lemon, a sprinkling of fresh parmesan cheese and pink pepper.

 

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