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Nuts & seeds

Pistachio nuts, dry roasted, salted

Dry-roasted salted pistachio kernels are roasted without a frying-oil coating and seasoned with salt, retaining protein, fibre and a broad micronutrient profile.

Nutrition per100 g
569kcal
2,380 kJ

DETAILED OVERVIEW

Nutrition facts

Macros

Protein21.0 g
42% RI*
Carbohydrates27.6 g
11% RI*
Fat45.8 g
65% RI*
Saturated fat5.6 g
28% RI*
Fibre10.3 g
41% RI*
Sugars7.7 g
9% RI*

Vitamins

Vitamin C3.0 mg
4% RI*
Vitamin E2.2 mg
18% RI*
Vitamin K13.2 µg
18% RI*
Vitamin B61.1 mg
80% RI*
Folate51.0 µg
26% RI*

Minerals

Calcium107.0 mg
13% RI*
Iron4.0 mg
29% RI*
Magnesium109.0 mg
29% RI*
Phosphorus469.0 mg
67% RI*
Potassium1,010.0 mg
51% RI*
Sodium428.0 mg
18% RI*

* Reference intake for an average adult. Values may vary by variety, producer and preparation.

GOOD TO KNOW

The whole story
behind pistachio nuts, dry roasted, salted

Nutrition is rarely simply “good” or “bad”. Here is the balanced picture to help you decide what fits your diet.

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THE UPSIDE

Why it can be a great choice

  • Provides 21.0 g protein and 10.3 g fibre per 100 g, combining two nutrients that can support fullness in a measured serving.
  • Provides substantial potassium and phosphorus together with iron, magnesium, vitamin B6, vitamin E and vitamin K.
  • Most of the 45.8 g total fat is unsaturated, and dry roasting avoids the added oil coating used for oil-roasted products.
  • In-shell products can naturally slow eating, although nutrition values here refer only to the edible kernels and exclude shells.
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THE DOWNSIDE

What to keep in mind

  • The USDA generic profile contains 428 mg sodium, equivalent to about 1.07 g salt per 100 g; salt varies widely between markets and brands.
  • Pistachio is a tree-nut allergen and can cause severe reactions; shared processing equipment can introduce cross-contact with other nuts.
  • Contains about 569 kcal per 100 g, and shell weight must not be mistaken for the amount of edible kernels consumed.
  • Whole kernels and discarded shells are choking hazards for young children and require careful, age-appropriate serving.
  • Poor storage can lead to rancidity or aflatoxin-producing mould; discard mouldy, damaged, bitter or stale-smelling nuts.