COMPOSITION OF PISTACHIO KERNELS OF VARIOUS IRANIAN ORIGINS

摘要: In order to establish the composition of pistachio kernels various Iranian cultivars, nine samples from different origins were studied. The amounts constituents in 100g kernel within following ranges: moisture 2.5–4.1%; ash 2.2–2.5%; oil 55.2–60.5%; fiber 1.7–2.0%; protein 15.0–21.2%; carbohydrate 14.9–17.7%; Na 4.0–7.0 mg; K 1048–1142 Ca 120–150 P 494.0–514.5 Fe 5.8–11.4 Cu 1.0–1.4 Mg 157.5–165.0 mg. differences values not appreciable.