Olives Olives

2001/10/01 Lorenzo, Arantza | Uranga, Ane Miren Iturria: Elhuyar aldizkaria

• Dietetika/Elikagaiak

Although olive oil has given good fame to the olive, this time we will not talk about its properties, but about its own fruit. The green and black olives are the most common among us: the first ones are collected in autumn and the black ones are allowed to dry in the tree until December. The common olive has 117 kcal per 100 g, much more black olive, 300 kcal per 100 g. The latter lose a lot of water when drying, which increases the proportion of all other foods, especially fat.

The ingredients of green olive are: water 80%, fat 11%, carbohydrates 3% and proteins 0.8 g. As is already known, the oily fats are beneficial to the body and are of two types: two-thirds are monounsaturated fats (oleic acid) and one-third are polyunsaturated and saturated fats.

Although proteins are small in quantity, they are of high nutritional value, since it contains all the amino acids that the human being needs.

As for vitamins, since the olives are rich in fats, they have a lot of vitamin type E associated, a good antioxidant and excellent protection against heart diseases. They also contain carotene and vitamins of group C and B.

The olive, on the other hand, contains calcium and zinc in mineral salts. These two minerals are rare among the ingredients of vegetables and fruits, but olives are an exception and are quite a few. In the case of calcium, when containing more phosphorus, it is considered as a calcifying food.

As you can see, olives are interesting for their consumption, especially in salads and as mezzanines. And if they are good for anyone, especially for children and young people, for people with less hunger and for people with biliary problems. They are not recommended for people with high voltage, high level of triglycerides in blood and overweight.