Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat50.3
Carbohydrate8.1
Protein21.6
Dietary fibre9.0
Alcohol0.0
Water11.0
Energy content
Energy contentenergiprosent
Fat76
Carbohydrate6
Protein15
Dietary fibre3
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 2,436 kJ (589 kcal)
  • Edible part: 53 %
NutrientSourceQuantityEnergiprosent
Fat76%
Carbohydrate5%
Dietary fibre2%
Protein15%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource8.1 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource50.3 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource5.8 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource25.3 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource14.3 g
C18:2n-6 (linoleic acid)
C18:3n-3 (alpha-linolenic acid)
C20:3n-3 (eicosatrienoic acid)
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)
C20:4n-3 (eicosatetraenoic acid)
C20:4n-6 (arachidonic acid)
C20:5n-3 (eicosapentaenoic acid, EPA)
C22:5n-3 (docosapentaenoic acid, DPA)
C22:6n-3 (docosahexaenoic acid, DHA)

Vitamins

Fat-soluble vitaminsSourceQuantity
Vitamin A (RAE)
Vitamin A (RE)0 RE0 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E15 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)42 %
Vitamin B2 (riboflavin)15 %
Vitamin B3 (niacin)
Niacin equivalents29 %
Vitamin B6 (pyridoxine)52 %
Vitamin B9 (folate)20 %
Vitamin B12 (cobalamin)0 %
Vitamin C (askorbic acid)4 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)9 %
Sodium (Na)
Potassium (K)28 %
Magnesium (Mg)33 %
Phosphorus (P)88 %
Trace elementsSourceQuantity
Iron (Fe)25 %
Zinc (Zn)22 %
Selenium (Se)8 %
Copper (Cu)144 %
Iodine (I)0 %

Classification

Food ID: 06.668

Scientific name: Pistacia vera L.

FoodEx2: Pistachios (A014Q)

Facets
F01 SourcePistachio (as plant) (A05RN)
F02 Part-natureNuts (as part-nature) (A066R)
F27 Source-commoditiesPistachios (A014Q)

LanguaL

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0260Nut or nut product (US CFR)
A0823Nut, seed or kernel (EUROFIR)
B1416Pistachio
C0133Seed, skin present, germ present
E0150Whole, natural shape
F0001Extent of heat treatment not known
G0001Cooking method not known
H0138Water removed
J0116Dehydrated or dried
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

10

Missing value, content not known.

20

Estimated value.

50

Estimated as a naturally occurring zero value, not analysed.

331

Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.

420f

National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 3.7. (2019). Online version, http://frida.fooddata.dk

611a

Jacobsen, J., Bysted, A., Nielsen, C.W., Saxholt, E., Ygil, K.H., Trolle, E. Næringsstofindhold i mel, gryn, kerner og frø. DTU Fødevareinstituttet, 2019. Online version, www.food.dtu.dk

MI0120

Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

MI0142

Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

MI0181

Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

MI0208

Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])

MI0210

Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])

MI0212

Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])

MI0322

Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))

MI0325

Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

MI0421

Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

MI_SUGAR_NO

Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

Sugar, free in Pistachio nuts

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Phosphorus (P) in Pistachio nuts

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Monounsaturated fatty acids in Pistachio nuts

Value typeWeighted
Acquisition typeFood composition table
Method typeSummation from constituent components
MethodFatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])

Carbohydrate in Pistachio nuts

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodCarbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

C20:4n-6 (arachidonic acid) in Pistachio nuts

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Niacin equivalents in Pistachio nuts

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodNiacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

Trans fatty acids in Pistachio nuts

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin C (askorbic acid) in Pistachio nuts

Value typeWeighted
Acquisition typeFood composition table
Method typeAnalytical results
MethodAnalytical method

Zinc (Zn) in Pistachio nuts

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C18:3n-3 (alpha-linolenic acid) in Pistachio nuts

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C18:0 (stearic acid) in Pistachio nuts

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C16:0 (palmitic acid) in Pistachio nuts

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C20:4n-3 (eicosatetraenoic acid) in Pistachio nuts

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Iodine (I) in Pistachio nuts

Value typeBelow limit of quantification
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Sugar, total in Pistachio nuts

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodSugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

Salt (NaCl) in Pistachio nuts

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodSalt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

Selenium (Se) in Pistachio nuts

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Magnesium (Mg) in Pistachio nuts

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C20:5n-3 (eicosapentaenoic acid, EPA) in Pistachio nuts

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C22:5n-3 (docosapentaenoic acid, DPA) in Pistachio nuts

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Pistachio nuts

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Fat in Pistachio nuts

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Starch in Pistachio nuts

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

C14:0 (myristic acid) in Pistachio nuts

Value typeBelow limit of quantification
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Alcohol in Pistachio nuts

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Beta-carotene in Pistachio nuts

Value typeBest estimate
Acquisition typeFood composition table
Method typeAnalytical results
MethodOther method

Water in Pistachio nuts

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodWater by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

Vitamin D in Pistachio nuts

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

C18:1 sum (oleic acid) in Pistachio nuts

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Sodium (Na) in Pistachio nuts

Value typeBelow limit of quantification
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Protein in Pistachio nuts

Value typeWeighted
Acquisition typeFood composition table
Method typeAnalytical results
MethodMethod not known

Calcium (Ca) in Pistachio nuts

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Potassium (K) in Pistachio nuts

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Iron (Fe) in Pistachio nuts

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Copper (Cu) in Pistachio nuts

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C16:1 sum (palmitoleic acid) in Pistachio nuts

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin B1 (thiamin) in Pistachio nuts

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Saturated fatty acids in Pistachio nuts

Value typeWeighted
Acquisition typeFood composition table
Method typeSummation from constituent components
MethodFatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])

Vitamin B2 (riboflavin) in Pistachio nuts

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin B9 (folate) in Pistachio nuts

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C18:2n-6 (linoleic acid) in Pistachio nuts

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin B3 (niacin) in Pistachio nuts

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Omega-6 in Pistachio nuts

Value typeWeighted
Acquisition typeFood composition table
Method typeSummation from constituent components
MethodFatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids

Vitamin B6 (pyridoxine) in Pistachio nuts

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Dietary fibre in Pistachio nuts

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin E in Pistachio nuts

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin B12 (cobalamin) in Pistachio nuts

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Omega-3 in Pistachio nuts

Value typeWeighted
Acquisition typeFood composition table
Method typeSummation from constituent components
MethodFatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids

Retinol in Pistachio nuts

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Cholesterol in Pistachio nuts

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

C22:6n-3 (docosahexaenoic acid, DHA) in Pistachio nuts

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C12:0 (lauric acid) in Pistachio nuts

Value typeBelow limit of quantification
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Polyunsaturated fatty acids in Pistachio nuts

Value typeWeighted
Acquisition typeFood composition table
Method typeSummation from constituent components
MethodFatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])

Vitamin A (RAE) in Pistachio nuts

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodVitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

C20:3n-3 (eicosatrienoic acid) in Pistachio nuts

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Sugar, added in Pistachio nuts

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

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