Pistachio a sudden 50% loss in the Australian pistachio harvest. Several years of severe drought in Iran around 2008 to 2015 caused significant declines in production. In 2016, world production of pistachios was 1.1 million tonnes, with the United States and Iran as leading producers, together accounting for 68% of the total (table). Secondary producers were Turkey and China. The kernels are often eaten whole, either fresh or roasted and salted, and are also used in pistachio ice cream, kulfi, spumoni, historically in Neapolitan ice cream, pistachio butter, pistachio paste and confections such as baklava, pistachio chocolate, pistachio halva, pistachio lokum
Pistachio or biscotti and cold cuts such as mortadella. Americans make pistachio salad, which includes fresh pistachios or pistachio pudding, whipped cream, and canned fruit. Pistachios are a nutritionally dense food. In a 100 gram serving, pistachios provide 562 calories and are a rich source (20% or more of the Daily Value or DV) of protein, dietary fiber, several dietary minerals and the B vitamins, thiamin and especially vitamin B at 131% DV (table). Pistachios are a good source (10–19% DV) of calcium, riboflavin, vitamin B, folate, vitamin E, and vitamin K (table). The fat profile of raw pistachios consists of