01
Why people use it
Pistachios are a food-first tree nut whose nutrition varies with serving, roasting, oil, salt and flavor coatings.
- ✓Whole-food snack
- ✓Plant protein and fiber
- ✓Cooking and baking
02
What the evidence says
Pistachios contribute unsaturated fat, protein, fiber and micronutrients. Clinical research should be interpreted as part of an overall dietary pattern, not as evidence that one food prevents or treats disease.
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These labels summarize the available context; they are not a clinical recommendation.03
Common forms
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Evidence and safety apply only to the specific form, species, preparation, dose and population studied. Do not transfer findings between foods, brewed teas, powders, extracts, capsules, oils or blends.
04
Food and nutrition context
The reference is 28 g (1 oz) of raw pistachio kernels. Numeric values must remain tied to USDA FoodData Central record 12151; roasted, salted and branded products differ.
- Total fat
- 12.8 g16% DV
- Total carbohydrate
- 7.7 g3% DV
- Dietary fiber
- 3.0 g11% DV
- Protein
- 5.7 g
- Potassium
- 289 mg6% DV
Values are rounded from the USDA 100 g record; Percent Daily Values use current FDA adult reference values.
USDA FoodData Central, SR Legacy 12151 ↗Source checked September 7, 2026. Values are rounded.Safety note
Know before you use it
Pistachios can cause severe allergic reactions in people with tree-nut allergy, and cross-contact is possible. Check sodium on salted products and store nuts cool and airtight to slow rancidity.
Read the complete Pistachios guide
A complete guide to Pistachios uses, distinct preparations, traditional context, modern evidence and practical safety considerations.
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Sources & review
- FoodData Central search: Nuts, pistachio nuts, raw (NDB 12151)USDA FoodData Central