What are
What are Bronte Pistachios?
The Pistachios of Bronte - or green pistachios from Bronte, friars in dialect - are edible oily seeds produced from a botanical species (fratuscara in dialect) native to Asia Minor.
The "original" pistachio tree was then differentiated into numerous varieties grown in different parts of the world with arid or semi-desert climate. It is therefore no coincidence that, near the Sicilian town of the same name, this prized pistachio is produced which, unlike the others - most of which is imported - enjoys the recognition of Protected Designation of Origin (PDO) and Presidium Slow Food.
The Bronte Pistachios are part of the whole of the dried fruit - not to be confused with the dehydrated one. From the nutritional point of view they are not better framed, that is they do not fall into any of the VII fundamental food groups. They have in fact promiscuous chemical properties, which unite them but at the time dissociate them from all the other sets of related products - cereals, legumes, oils and fats for seasoning and fruit. In general, it could be summarized that the Bronte pistachios possess a very high energy density, supplied mainly by good quality fats. The fibers are very abundant. The vitamin pool is rich, abundant both with regard to the B group vitamins, and for the lipophilic molecules of the vit A type, vit E, vit K. Even the assortment of minerals does not disappoint, with excellent levels of phosphorus, potassium, calcium, iron, zinc, selenium, copper and manganese. Note : the salty ones are too rich in sodium.
In the right portions, the Bronte pistachios are suitable for most diets. They should be consumed in moderation especially by those suffering from obesity and, if salted - the most widespread commercial form - by hypertensives. They are potentially histaminoliberators but do not contain the common molecules responsible for food intolerance. However, pistachio allergy is widespread and potentially severe. They contain medium levels of purines and phenylalanine, which is why they should be introduced in moderation in the presence of their respective metabolic complications. Obviously, like all foods, excess is also not recommended for healthy people.
The Bronte pistachios are eaten alone, raw or toasted, natural or salted. They are also a very common ingredient for sweet and savory recipes. Some typical examples of the Sicily region are: pistachio ice cream, pistachio torrone, pistachio liqueur cream, pistachio pesto, etc. In the most elaborate proposals, there is no lack of associations with meat, fish and cheeses of various kinds.
Nutritional Properties
Nutritional properties of the Bronte Pistachios
The Bronte Pistachios are very caloric foods. Energy is supplied mainly by lipids, followed almost equally by proteins and glucides. Fatty acids have a prevalence of unsaturated chains - especially essential polyunsaturated omega 6 (linoleic acid), and monounsaturated omega 9 (oleic acid). Peptides have a medium biological value - that is, they do not contain all the essential amino acids compared to the human protein model - and carbohydrates are almost equally divided between soluble and complex.
The Bronte Pistachios contain no cholesterol and are very rich in fiber. They are totally free of lactose and gluten; like the rest of the dried fruit, they have a significant chance of generating allergic reactions. They are poor in histamine but we must not forget that walnuts, hazelnuts, almonds and cashews are considered to be powerful histamine-liberators. They have a good phenylalanine content, while the purines are of medium size.
Water-soluble vitamins such as thiamine (vit B1), niacin (vit PP) and pyridoxine (vit B6) abound, but also fat-soluble vitamins such as retinol or equivalents (vit A or RAE), alpha tocopherol / tocotrienol (vit E ) and vitamin K (anti-haemorrhagic). Among the minerals, the concentrations of phosphorus, calcium, magnesium, potassium, iron (slightly bioavailable), manganese, copper, zinc and selenium are remarkable.
For more information on chemical detail, see also the article: Pistachios.
Diet
Bronte pistachios in the diet
In portions and with adequate frequency of consumption, the Bronte Pistachios lend themselves to most diets. Having a very high calorific value, it is better to avoid them - or to consume them sporadically - in the case of obesity - especially in the main meals.
They have no contraindications in the clinical nutrition of metabolic diseases - in the absence of overweight; on the contrary, in the right quantities, they lend themselves to nutritional therapy against replacement diseases. The essential polyunsaturated fat linoleic acid (omega 6) and the monounsaturated oleic acid (omega 9) counteract hypercholesterolemia and, associated with other important nutritional factors such as dietary fiber, all antioxidants (polyphenols, vitamins, etc.), phytosterols and some minerals precious, can promote the normalization of triglyceridemia, blood pressure and hinder the complications of type 2 diabetes mellitus.
It should be remembered however that it is unlikely that linoleic and oleic acid are deficient in the diet. On the contrary, the omega 6 are quantitatively redundant compared to the omega 3. Some studies have assumed that too many omega-6s can favor the increase of pro-inflammatory eicosanoids to the detriment of anti-inflammatory ones; it was later clarified that this "could" be attributable only to the excess of exogenous arachidonic acid, not linoleic acid - from which the organism synthesizes it as required. No danger therefore for those who consume regularly - but, be it clear, not in excess - the Pistachios of Bronte and other oil seeds in general.
Dietary fibers, abundant in the Bronte Pistachios, perform many beneficial functions for the body. Associated with the right amount of water, instead lacking in oil seeds, the fibers can:
- Increase the mechanical stimulus of satiety
- Modulate nutritional absorption - reducing insulin glycemic surge and hindering the absorption-reabsorption of cholesterol and bile salts
- Prevent or treat constipation / constipation and promote cleansing of the intestinal lumen by eliminating toxins.
This last aspect contributes to reducing the possibilities of occurrence by:
- Carcinogenesis of the large intestine
- Inflammation of the haemorrhoidal plexus (hemorrhoids)
- Formation of anal fissures
- Anal prolapse
- Diverticulosis and / or diverticulitis etc.
Note : in the past it was believed that solid, non-chewable residues - which are typically formed by eating dried fruit or small seeds of sweet fruits - could trigger inflammation of intestinal diverticula. However it seems that the main causes of diverticulitis are of another kind, for example an impairment of intestinal bacterial flora, a diet low in dietary fiber and constipation.
It should also be remembered that the fibers, above all soluble, constitute a growth substrate for the intestinal bacterial flora; maintaining the trophism of the microbiota, whose metabolism releases important factors for the mucosa, further promotes colon health.
The Pistachios of Bronte are an excellent source of water-soluble vitamins of group B - B1 or thiamine, B2 or riboflavin, PP or niacin, B5 or pantothenic acid, B6 or pyridoxine and folate - important coenzymes necessary for the metabolism of all body tissues. Moreover, being rich in folate - necessary for the production of genetic material - the Bronte Pistachios are ideal for the diet of the pregnant woman. Excellent intake of retinol equivalents (lutein and zeaxanthin), powerful antioxidants and precursors of vitamin A (retinol), involved in visual, reproductive function, etc. Equally good is the content of the antioxidant vitamin E (alpha tocopherol or tocotrienol) and of the hemorrhagic vitamin K - moderately rare in foods.
The richness of phosphorus, calcium, magnesium, potassium, iron (slightly bioavailable), manganese, copper, zinc and selenium helps to guarantee the coverage of specific needs. Potassium and magnesium, alkalizing minerals potentially lacking in the presence of intense sweating - for example in sportsmen - or in those suffering from diarrhea, they are directly involved in neuromuscular conduction and therefore in muscle contraction; therefore a possible deficit involves muscle cramps, weakness and reduced performance. They also support therapy against primary arterial hypertension and promote reduction. Phosphorus is an abundant constituent of phospholipids - present in cell membranes, in nerve sheaths, etc. - and - together with calcium - bone hydroxyapatite; the body has a high requirement but the nutritional deficiency is unlikely. Zinc is an antioxidant mineral and essential to the constitution of many proteins, including hormones and enzymes; selenium, on the other hand, constitutes various endogenous antioxidant enzymes and is fundamental to the health of the thyroid gland. Manganese is also a necessary element for the functioning of various enzymes. We omit instead to remember the functions of iron, of which the Pistachios of Bronte are certainly not a typical nutritional source - also due to the scarce availability of the latter; it is therefore not a question of properly anemic foods. The Bronte pistachios are rich in copper, although the body is hardly deficient - necessary for the constitution of various proteins such as, for example, albumin.
The Bronte Pistachios are to be avoided, logically, in case of food allergy; there are no contraindications in the most common forms of food intolerance, such as celiac disease and lactose intolerance. They could be histaminoliberators, so better to avoid them in case of severe intolerance to histamine.
It is not a recommended food in the case of phenylketonuria and even if it is affected by hyperuricemia, especially severe with gouty attacks.
The Bronte Pistachios have no limitation in the vegetarian, vegan and raw food diet; the same applies to philosophies and / or religions of all kinds.
The average portion of Bronte Pistachios is 10 g (about 50-60 kcal).
Botany
Brief notes on Botany
The Bronte pistachios are produced in the homonymous municipality in the province of Catania, in Sicily, but also in Adrano and Brancavilla - on the slopes of Etna, between 300 and 800 m of altitude. The origin of the Bronte pistachios is very important and, like many other conditions, we refer to the specific production disciplinary that allows the DOP (Protected Designation of Origin). Moreover, as mentioned in the introduction, the Bronte pistachios are a Slow Food presidium.
From the botanical point of view, all the pistachio plants belong to the Anacardiaceae and Genus Pistacia families . The most common is of the true species, partly used - in the Neapolitan cultivar - to obtain a hybrid with the terebinthus species. This is not a cross obtained by fertilization and generational purification, but by grafting of the true Neapolitan on the terebinthus rootstock .
The Bronte pistachio tree is a plant with almost desert attitudes. It tolerates drought, likes salty and draining soils, and can withstand very high temperatures. The foliage is thick and, if left to grow, it rises to become very tall. It produces up to 25, 000 pistachios per year, for a total of about 25 kg. The fruits, or rather the drupes, consist of a small elongated green-colored almond wrapped in a thin ocher-reddish skin - edible portion - on the outside the whole is further covered by a hard and smooth cream-colored shell. When fully ripe, the rind opens into a small crack.
