CALIFORNIA SUNGOLD: Pistachio Facts

Pistachios are rich in potassium, phosphorus, magnesium, and copper, and are a good source of vitamin B6 and thiamin.

Pistachios, like most other nuts, can also cut heart disease risk. The high monounsaturated fat content may actually lower cholesterol levels in the blood.

Protein and fiber help satisfy -- and by having to wrestle pistachios from their shells, it slows down your consumption!

When you're done with the shells, use them as drainage chips in pots and planters.

Pistachios are typically sold with the shells partly open and the kernels peeking out. The shell actually opens on its own during the growth process. As the nut grows, it expands until it pops open.

Pistachios contain antioxidants in the form of phytochemicals. These plant nutrients have been associated with a decreased risk for developing chronic diseases, like cancer.

Pistachios are the seeds from the fruit of a small Persian tree, Pistachia Vera, and they've been cultivated at least 3,000 years, widely in Central Asia to the Mediterranean region, and now in California.

The Iran hostage crisis caused a short supply of the world's pistachios, so California farmers began diversifying from a heavy almond industry and invested in pistachios in a big way; the first major commercial crop was harvested in 1976. Today, California is second only to Iran in pistachio production.