Elemental analysis of nine samples of seven popular pistachios was performed using the neutron activation analysis technique. Thermal neutrons of Isfahan Miniature Neutron Source Reactor and related devices were used for activation analysis. The results show that the concentrations of calcium (Ca), copper (Cu), magnesium (Mg), and zinc (Zn) varied from 1670.20 to 1680.60, from 0.472 to 1.42, from 1170.50 to 1460.75, from 47.0 to 65.10 in mg/kg, respectively. Arsenic (As) was present in small amounts in some pistachio samples. Essential elements such as copper and zinc in Rafsanjan Akbari sample had higher amounts than other varieties.
