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COMPOSITION OF PISTACHIO KERNELS OF VARIOUS IRANIAN ORIGINS
Author(s) -
KAMANGAR T.,
FARSAM H.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb12689.x
Subject(s) - composition (language) , chemistry , food science , moisture , cultivar , chemical composition , carbohydrate , botany , mineralogy , biology , biochemistry , organic chemistry , philosophy , linguistics
ABSTRACT In order to establish the composition of pistachio kernels of various Iranian cultivars, nine samples from different origins were studied. The amounts of the constituents in 100g kernel were within the 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 mg; Ca 120–150 mg; P 494.0–514.5 mg; Fe 5.8–11.4 mg; Cu 1.0–1.4 mg; Mg 157.5–165.0 mg. The differences in values of different samples were not appreciable.