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Traditional fruit leather, pistachio filling, energy and fiber source
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Pistachio muska pestil (30 g) has 114 calories. That works out to 380 calories per 100 g. It contains 20.1 g of carbs, 2.3 g of protein, 3.2 g of fat and 1.6 g of fiber. Its 0.1 mg of Copper covers 8% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 30 g
114
KCAL / 30G
Carbs
20.1g
· 7% DV
Protein
2.3g
· 5% DV
Fat
3.2g
· 4% DV
Fiber
1.6g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 68% · Protein 8% · Fat 24%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 114 kcal | |
| Total fat | 3.2 g | 4% |
| Saturated fat | 0.48 g | 2% |
| Trans fat | 0 g | |
| Sodium | 2.4 mg | 0% |
| Total carbohydrate | 20.1 g | 7% |
| Fiber | 1.6 g | 6% |
| Protein | 2.3 g | 5% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 30 g | 114 kcal |
| 1 piece (small) | 20 g | 76 kcal |
| 1 slice (thin) | 25 g | 95 kcal |
| 1 slice (thick) | 35 g | 133 kcal |
| 1 serving (medium) | 40 g | 152 kcal |
| 1 piece (large) | 45 g | 171 kcal |
| 2 piece (double) | 60 g | 228 kcal |
| 100 g | 100 g | 380 kcal |
| 1 pack (whole) | 120 g | 456 kcal |
Calculated from 380 calories per 100 g.
Pistachio muska pestil is made from a thin sheet of dried fruit pulp, folded around a pistachio filling into a triangular parcel. The fruit base is often mulberry or grape, though recipes and fillings vary by maker.
Pistachio muska pestil is a Turkish sweet made in different regions. Gümüşhane is particularly well known for pestil and köme, but the sweet is not exclusive to that province.
It can be made from either mulberry or grape pestil. The fruit used varies between recipes and producers, so the name alone does not tell you which fruit forms the outer layer.
Pistachio muska pestil is fruit leather folded around a pistachio filling, while pestil köme is commonly made by coating strings of nuts with a fruit mixture. They differ in shape and how the nuts are incorporated.
Store pistachio muska pestil in an airtight container in a cool, dry place. Moisture can make the fruit leather sticky and affect its texture; in hot conditions, refrigerate it in a well-sealed package.
Yes, pistachio muska pestil can be frozen. Wrap it airtight, preferably in portions, and let it come to room temperature before opening the package after thawing to reduce condensation on the fruit leather.
Pistachio muska pestil is eaten as it is, usually as a small sweet alongside tea or after a meal. It is already folded around its filling, so it does not need cooking or preparation.
Pistachio muska pestil can provide fruit-derived fiber and pistachios, but it is still a concentrated sweet. Enjoying a modest piece as an occasional dessert is a more balanced choice than treating it as a health food.
Pistachio muska pestil can raise blood sugar because its fruit-leather base contains concentrated carbohydrates. People with diabetes should decide on a portion within their individual meal plan with their doctor or dietitian.
Not usually, if pistachio muska pestil is kept airtight in a cool, dry place. Refrigeration can help in hot or humid conditions, but seal it well to keep moisture from changing its texture.
Vitamins
B1
0.05mg · 4% DV
B6
0.06mg · 4% DV
B5
0.18mg · 4% DV
B2
0.04mg · 3% DV
Minerals
Copper
0.08mg · 9% DV
Manganese
0.14mg · 6% DV
Phosphorus
36mg · 5% DV
Potassium ⭐
111mg · 3% DV
Sodium
2.4mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 114 calories in 1 piece (medium) (30 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Pistachio muska pestil is a Turkish sweet made by folding dried fruit pulp into small triangular parcels around a pistachio filling. Pestil is traditionally prepared from fruit such as mulberries, spread thinly and dried; the filling gives this version a nutty contrast to its concentrated fruit flavour.
The outer layer is pliable and chewy, while the pistachios add a little crunch. In Turkey, it is often served with tea, offered to guests or enjoyed as a small sweet between meals. Elsewhere, it works well as a portable treat alongside coffee or tea. It provides energy and some fibre; a medium piece is about 30 g, so one piece can make a satisfying portion.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.48g
MONOUNSATURATED
1.56g
POLYUNSATURATED
0.72g
Omega 6:3 ratio 31.5:1
Above the ideal 4:1 (31.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.