Bella Adams
Olives are the fruit of an evergreen olive tree that grows in subtropical climates. The olive tree is hardy, tolerates drought, and bears fruit once every two years.
Nutritional value of olives
Olive fruits contain 56% fats and oils, 23% water, 9% fiber, and 6% proteins. Olives are leaders in terms of vitamin content:
- Vitamin A – 0.12 mg.
- Vitamin B1 – 0.02 mg.
- Vitamin B2 – 0.01 mg.
- Vitamin B4 – 6.6 mg.
- Vitamin E – 2.8 mg.
- Vitamin PP – 0.24 mg.
The mineral composition of olive pulp is represented by macro- and microelements:
- Sodium – 750 mg.
- Calcium – 74 mg.
- Potassium – 36 mg.
- Magnesium – 8 mg.
- Phosphorus – 4 mg.
- Copper – 0.23 mg.
- Iron – 3.3 mg.
- Zinc – 0.22 mg.
- Selenium – 0.01 mg.
The importance of olives for humans is represented by fats:
- Omega 3 – 0.04 g.
- Omega 6 – 0.55 g.
- Monounsaturated fatty acids – 5.1 g.
- Polyunsaturated fatty acids – 0.59 g.
- Saturated fatty acids – 0.9 g.
Fruits are not used fresh, as they are bitter. The bitterness of the fruits is provided by a natural polyphenol – oleuropein. To get rid of the unpleasant bitter taste, olives are soaked in salt water or treated with alkali – caustic soda – and then washed. The second method is faster and easier, so it is used by all manufacturers.
The difference between olives and olives
Depending on the variety, olives can have other colors: pink, yellow, light green, and purple. Olives are always placed on the shelves next to olives.
Olives differ from olives in color: olives are green, olives are purple. Olives and olives are fruits of the same tree, but they are harvested at different times: green olives are unripe fruits, and black olives are ripe.
Ripening olives takes more time and costs, so they cost more. Here, chemists managed to outwit nature with the help of oxygen and iron gluconate – E579. Oxygen passes through the brine with green fruits and the olives become olives. To prevent the olives from turning green, iron gluconate is added to them. Such olives look blue-black with an unnatural glossy shine without scratches and dents.
Benefits of olives
The benefit of olives for the body is that they enhance the release of digestive juices and enzymes. During the feast, the best snack is not sausage and smoked meats, but olives, which will help in the digestion of gastronomic excesses. Olives have a gentle effect on the gastrointestinal tract, as they heal microcracks in the stomach and intestines by stimulating digestion.
Olives – clean blood vessels
The Persian doctor Avicenna spoke about the benefits of olives. Olives are rich in monounsaturated fatty acids – omega-9, which are necessary for blood vessels and the heart. Omega-9 restores blood vessel walls damaged by cholesterol plaques, makes them elastic, elastic and reduces permeability to harmful substances. Omega-9 affects both blood vessels and blood, making it more “fluid”. Oleic acid prevents blood cells from sticking together and forming blood clots.
