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Olive Oil Nutrition Facts And Figures
Olives are produced naturally only in some months of the year. However, their popularity has caused manufacturers to preserve them all year round so that they can be readily available throughout the year. These preserved olives cannot be eating raw and have to be processed before they are made palatable. Olives are full of nutrition and are well loved. In the raw form, olives are very bitter and this bitterness varies according to the variety of the olives. Apart from the difference in taste, the size, color and texture of the fruit is also different for different varieties of olive.
Olives are mostly green or black in color.
The green ones are those that have been picked before ripening and the black ones are the completely ripened ones. However, some of the processing methods may also change the color of the olives and give them darker hues than they had naturally. The health benefits of olives are many. They have concentrated quantities of monounsaturated fats and are usually excellent sources of vitamin E.
These monounsaturated fats help in reducing the bad cholesterol in the blood and therefore, olives are good for the heart. The oil extracted from olives is considered one of the best for cooking food.
The vitamin E in olives acts as an excellent antioxidant.
It helps neutralize the free radicals in the body and prevents the occurrence of cancer. Vitamin E when combined with the effects of monounsaturated fats helps in the production of energy and ensuring that cellular functions occur without any problems.
Olives also help create a protective layer around the mitochondria, the energy producing cells, and the DNA. This ensures regular production of energy.
Since the nutrients in olives help eliminate free radicals, they protect us from many ailments. They prevent the oxidation of cholesterol that could damage the blood vessels and eventually cause heart failure. Olives are also great for the health of the gastrointestinal tract. They help prevent cancer in the colon and their anti inflammatory action controls any bacteria caused diseases in the digestive system.
Olives can also reduce the incidence of asthma, rheumatoid arthritis, and osteoarthritis which are associated with inflammation of joints and organs. In case these disorders are already present in the body, olives can help reduce their severity.
Nutritional Profile. Olives are an excellent source of:
- Monounsaturated fat
- Iron,
- Vitamin e,
- Copper,
- Carbohydrates,
- Sugar,
- Soluble and insoluble fiber,
- Sodium,
- Vitamins,
- Minerals,
- Fatty acids, and
- Amino acids
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