Olive Nutrition Facts

Olives are available throughout the year and a very popular and healthy food. It can’t be eaten right off of the tree as they are bitter in taste. So, they go through some processing to reduce the bitterness. Unripe olives are green and fully ripen olive are black in color. Olives are native of the eastern Mediterranean region and cultivated since ages. They are very popular across the world and the most popular use of olives is olive oil.

Olives are excellent source of monounsaturated fat. They are also very good source of iron, vitamin E, copper, and dietary fiber.  Olive oil is an excellent source of antioxidants. Olive oil is monounsaturated, keeps cholesterol from sticking to the artery walls. So it has a good effect on cardiovascular health by controlling cholesterol levels. Vitamin E in olives is helpful to protect cells from damage and inflammation. In addition, olives contain two important phytonutrient compounds – polyphenols and flavonoids, which are rich in anti-inflammatory properties.

Vitamin E is a potent antioxidant that helps to protect from free radical damages. Because of free radicals cause the oxidation of cholesterol and that leads to heart attack and stroke, by inhibiting free radical damages and preventing the oxidation of cholesterol- Vitamin E in olives protect us from heart diseases.

Free radicals also cause damage to the cellular DNA in colon cells and that can lead to colon cancer. Monounsaturated fats and Vitamin E in olives neutralize the free radicals, thus prevent colon cancer. Anti-inflammatory properties in olives are helpful in preventing and treating asthma, osteoarthritis, and rheumatoid arthritis.

Extra virgin olive oil has a lovely flavour and it is very easy to digest. Olive oil is great for the hair too. Monounsaturated fats and vitamin E both are excellent for the hair. Olive oil can prevent hair loss and it is very good for skin as well.

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