Structured Nutritional Data & Citations
Pistachio: Nutritional & Physical Profile
Nutritional and Physical Analysis
I. Macronutrients & Calories (Per 100g / Per 28g Serving)
| Nutrient Group | Per 100g (Dry Roasted, Unsalted) | Per 28g Serving (Dry Roasted, Unsalted) | Unit |
|---|---|---|---|
| Energy | 562 | 157 | kcal |
| Protein | 20.27 | 5.68 | g |
| Total Fat | 45.39 | 12.71 | g |
| * Saturated Fat | 5.43 | 1.52 | g |
| * Monounsaturated Fat | 23.82 | 6.67 | g |
| * Polyunsaturated Fat | 13.46 | 3.77 | g |
| Carbohydrates | 27.51 | 7.70 | g |
| * Dietary Fiber | 10.3 | 2.88 | g |
| * Sugars | 7.66 | 2.14 | g |
II. Key Micronutrients (Per 100g, Significant Amounts)
- Vitamins:
- Vitamin B6 (Pyridoxine): 1.70 mg (100% DV) - Crucial for metabolism and neurotransmitter synthesis.
- Thiamin (B1): 0.87 mg (72% DV) - Essential for energy production.
- Folate (B9): 51 µg (13% DV) - Important for cell growth and function.
- Vitamin E (Alpha-tocopherol): 2.30 mg (15% DV) - Potent antioxidant.
- Minerals:
- Potassium: 1025 mg (22% DV) - Electrolyte, critical for heart health.
- Phosphorus: 490 mg (39% DV) - Bone health, energy metabolism.
- Magnesium: 109 mg (26% DV) - Muscle and nerve function, blood sugar control.
- Copper: 1.30 mg (144% DV) - Iron metabolism, energy production.
- Manganese: 1.20 mg (52% DV) - Bone development, antioxidant defense.
- Iron: 3.92 mg (22% DV) - Oxygen transport, energy.
- Antioxidants:
- Polyphenols: Anthocyanins (contribute to purple hue), catechins, gallic acid.
- Carotenoids: Lutein and Zeaxanthin (eye health).
- Tocopherols: Alpha-tocopherol (Vitamin E).
III. Functional Impact
- Glycemic Index (GI): Low (typically 15-20).
- Glycemic Load (GL) per serving: Very Low (estimated 1-2 per 28g serving).
- Satiety Score: High. The combination of high fiber, protein, and healthy fats contributes to prolonged satiety, making pistachios an effective snack for appetite regulation.
IV. Physical Properties (Shelled, Dry Roasted)
- Density: Approximately 0.70 - 0.75 g/cm³ (whole, shelled kernel).
- Volumetric Contraction after Roasting: Minimal. Primarily due to moisture loss. For dry-roasted variants, contraction is typically <5% by volume compared to raw, as structural changes are limited. Not significant for standard nutritional calculations.
V. Citations & References
- USDA FoodData Central. Pistachio Nuts, dry roasted, without salt added. FDC ID: 2043616. Last accessed: [Current Date]. Available at: https://fdc.nal.usda.gov/fdc-app.html#/food-details/2043616/nutrients (Note: Real link will vary slightly on access date).
- Nutrient data for this listing was compiled from USDA SR-28, USDA FoodData Central.
Field Notes: Dr. Aria Vance
Subject: Pistachio
Focus: Volumetric expansion/contraction, historical context, tracking challenges.
The Manual Tracking Problem: Pistachios
Pistachios. Oh, the humble pistachio. A green gem, really. It whispers tales of ancient Persia, of nomadic traders, of Silk Road caravans laden with what was then "green gold." A royal food, indeed. But try tracking its intake accurately? Utter chaos! Absolute pandemonium for the modern nutritionist relying on antiquated methods.
They're delicious. Irresistible, even. But therein lies the rub for data scientists like myself. How do we accurately quantify consumption of such a wildly variable, deceptively consumed food? A standard serving, the data tells us, holds a certain caloric load, a precise macro breakdown. But that's ideal. That's laboratory-grade, perfectly shelled, consistently weighted product. In the real world? Forget it.
My frustration boils over whenever I see a patient trying to log a "handful." What's a handful, really? Is it a child's tiny grasp or a basketball player's massive paw? We've tried volumetric measurements – "a quarter cup." But the density of pistachios, how they settle, how tightly they're packed... it's a moving target! Loose kernels versus tightly packed, it can swing your count by 10-15%. Significant!
And then there are the shells. The insidious, weight-adding shells. Most people weigh them with the shells, assuming they'll just subtract the waste later. But how many actually do? Very few. So, you end up logging grams of inedible husk, skewing the actual nutrient intake downwards. It’s a systemic inaccuracy. A constant, low-level data contamination. And the sheer tedium of de-shelling each nut, weighing the kernel, then logging it? It's enough to make anyone throw their perfectly good, organic, sustainably sourced pistachios across the room. People give up. They stop tracking. Our precious behavioral data vanishes into thin air.
This is precisely where NutriSnap shines. We don't just guess a portion. Our AI, through forensic visual analysis, recognizes the pistachio kernel, estimates its volume, and, thanks to our robust database of true kernel densities, calculates the actual nutritional content. Shells? Irrelevant. Our models ignore them. Varied sizes? Our convolutional neural networks handle it. No more weighing, no more "handfuls," no more manual data entry that's wrong half the time anyway. Finally, precision. Real-world, effortless precision. The era of culinary guesswork is over.
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