Pistachios are rich in ingredients such as Vitamin E and have anti-aging effects, enhancing physical fitness. In ancient Persia, they were regarded as "immortal fruits" by kings. In China, pistachios have been used for thousands of years as a dietary and therapeutic tonic. Pistachios are a highly nutritious food; every 100 grams of kernels contains 19.36 mg of Vitamin E, 20.6 grams of protein, 34.5 micrograms of folic acid, and 4.4 mg of iron. Due to their high oil content, pistachios have a lubricating effect on the intestines, aiding bowel movements and helping the body detoxify. Pistachios are also a nourishing food and medicine. They are sweet, non-toxic, warm the kidneys and spleen, benefit deficiency and damage, regulate the middle and promote qi. They can be used to treat neurasthenia, edema, anemia, malnutrition, and chronic diarrhea.
Not only are pistachios delicious, but they are also so nutritious that many people love them. However, pistachios sold on the market come in different sizes, with yellow shells and white shells. What are the differences between them? Which is more delicious, the yellow-shelled or the white-shelled? Which is healthier?
Three hallmarks of high-quality pistachios: yellow shell, purple skin, green kernel
Many people may not know that the shell of a real pistachio should be yellowish-brown. The white pistachios commonly seen on the market are mostly bleached during processing. If chemically bleached, they can cause varying degrees of side effects after consumption, and even lead to cancer. A white color does not indicate superior quality. The best pistachios are yellow-shelled, purple-skinned, green-kernelled, large, and plump. Those that are too white are often bleached and should be consumed in moderation.
Good pistachios have a natural sheen on their shells and the kernels naturally reveal a green color. Generally, larger pistachios have a better texture and are more chewy than smaller ones. In high-quality pistachios, the split is a natural opening caused by the fully mature and plump kernel. Some artificially split pistachios have large shells but small kernels, making their quality inferior.
Pistachios only appear "beautiful" after being bleached
According to multiple inspections by quality supervision departments, many white pistachios on the market are bleached with industrial hydrogen peroxide. Consuming too much is certainly harmful to the human body. However, consumers now generally prefer white pistachios because they look clean and white, and the kernels inside are plump and appetizing. Authentic, natural-colored pistachios, while genuine, are overshadowed by the artificially "made-over" white ones, and more consumers have never truly seen their "true face."
Food experts explain that adding food-grade hydrogen peroxide during food processing is permissible, but it is not allowed to be present in the final product, as clearly stipulated in the national hygienic standards for the use of food additives (GB2760-1996). As for industrial hydrogen peroxide, it is absolutely forbidden to be added to food for consumption. Hydrogen peroxide is the common name for industrial-grade hydrogen peroxide, a colorless, transparent liquid with relatively active chemical properties, classified as a semi-hazardous material. It is often used for bleaching textiles, pulp, straw, rattan, and bamboo products. Industrial hydrogen peroxide has a bleaching effect but contains heavy metals and toxic substances such as lead and arsenic. Consuming food soaked in industrial hydrogen peroxide can severely irritate the human digestive tract and poses potential risks of causing cancer, birth defects, and gene mutations.
Qiaqia Unbleached Pistachios: A representative of yellow-shelled pistachios
Since launching its pistachio products, the well-known nut brand Qiaqia has insisted on producing the superior grade of pistachios with yellow shells, purple skins, and green kernels, becoming a representative of natural yellow-shelled pistachios. With the example of a major brand, many consumers are now keenly aware that yellow-shelled pistachios are much healthier and more delicious than white ones.
Qiaqia Unbleached Pistachios are noticeably fuller and more robust than ordinary pistachios on the market, and their splits are natural openings from mature, plump kernels. After tasting, it's clear they have a better texture than smaller pistachios. Qiaqia pistachios are meticulously selected through multiple layers of sorting, ensuring every single one is the best of the best.
When you eat, you should eat healthy and natural foods. Of course, the original yellow-shelled pistachios are better. Consumers must be discerning when purchasing in the future. Although yellow-shelled pistachios are healthy and delicious, they should be consumed in moderation because they are high in calories and contain a significant amount of fat. People who are trying to lose weight or have high blood lipids should not eat too many.