HEALTH BENEFITS OF OLIVES

HEALTH BENEFITS OF OLIVES

Although many consider the olive to be a vegetable, it is technically a fruit. Most supermarkets sell both green and black olives. In truth, these are the same fruit but sold at different degrees of ripeness, with the least ripe being greener and the most ripe being black.

Nutritional Highlights

With a total fat content of 15 to 35 percent, olives are a fine candidate to tap into for oil production. Olives and their oil are excellent sources of oleic acid, an omega-9 monounsaturated fatty acid. Olives also contain mixed tocopherols, which is why they are good source of vitamin E (1.6 milligrams per tablespoon).

HEALTH Benefits

It is one of the healthiest cooking oils you can use. Olive oil prevents oxidation of cholesterol and hence prevents atherosclerosis. If you replace other cooking oils which have saturated fat with olive oil total cholesterol level drops by about 13.4 % on average and LDL cholesterol level drops around 18 %. Olive oil is also good for diabetic patients. It will help gain better blood sugar control as well as lower levels of triglycerides. It also helps in decreasing blood pressure in those individuals who are hypertensive. Olives and olive oil may also be important in prevention and treatment of asthma, arthritis and cancer. Women who regularly ingest olive oil has a smaller risk of breast-cancer.


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