Olives: the benefits and harm of overseas fruits. Calorie and useful properties of olives for the body, possible damage to the olives

Attractive oblong appearance, variety of color and taste make olives a constant “guests” at festive tables.

Options use of olives for good for the body very much.

They are added to dishes to give a unique taste, the benefits of olives are also manifested in a unique oil.

On the basis of olive oil, both culinary delights and effective cosmetic products are prepared. How to use olives, their benefits, harm and caloric content are described in detail below.

Olives: composition, calories

Olives are removed from the evergreen olive tree native to the Mediterranean. The first target cultivation of olives for eating was done by the Greeks. And now Greece remains the main supplier of olive fruits around the world.

From the region of growth depends the size, composition and taste of olives. Today, olives are grown in large numbers in the following areas:

• Greek Islands;

• Spain;

• Italy;

• Portugal;

• France;

• China;

• California;

• Australia.

More and more countries are trying to grow olives, and not always without success.

The size olives can reach a length of 4 centimeters, and in diameter – up to 2. There is an opinion that the color of the olives and the composition of black and green fruits is the same, and black olives are just pickled greens. This is not quite true. In nature black olivesthis is the ripe fruit of an evergreen olive tree. But for giving a different taste, marinating or fermentation is also used. Gathered green fruits are placed in the brine and wait for a while.

Olives: the benefits of calorie

People believe that olives are a fat and very high-calorie product, so they are excluded from the diet. In fact, in one large olive, only 7 kcal. They will be a perfect snack for slimming, or add variety to a tasteless dietary dish. In a ripe black olive, the calorie content is somewhat greater than that of a green one, 51 kcal in 100 grams, but it is only 166 kcal, which allows to classify olives as dietary products.

The use of fat in the composition of olives

A portion of four large olives contains only 2.5 grams of fat. At the same time, fat in olives is of great benefit and it is completely absorbed by the body. Plus fruits also in the balanced addition of proteins and carbohydrates.

Fatty acids in the fruit are monounsaturated. This composition allows you to reduce the level of “bad” cholesterol which damages the arteries, and increase the percentage of cholesterol needed by the human body. Partly, therefore, so valued olive oil.

How olives are used with health benefits

For a long time, the fruits of the olive could not be eaten until they learned to eliminate their bitterness. To do this, use different methods.

Marinated olives

The most common of the methods is soaking. Use alternating clean water with saline. In factories, a not very useful method is used – treatment with chemical preparations. Such olives have a blue tint, and they do not find stones.

It is the bone that confirms the benefits of olives. Bones indicate a full ripening of the fruit, because of the ripe olives to remove the stone, retaining the integrity of the fruit, will not work. This does not apply to immature, greenish, olives. Such specimens retain their elasticity.

Dried and dried olives

Dried and dried olives are also used for food. The most useful olives are sun dried naturally. Unfair producers often neglect the technology of long drying and sell dried olives or “dried” using chemicals. The benefits of these fruits are very doubtful, and the taste is not particularly pleasant.

Olives are a universal product, they can be eaten alone, with bread, and as an ingredient in a dish or garnish. Meat, fish, rice, pasta, and even potatoes are perfectly combined with properly prepared natural olives.

Olive oil

The oil extracted from the olives conquered the whole world with its own use. It is squeezed out of the ripened fruit. Cooking, medicine, cosmetology – all these industries actively use the useful properties of olive oil for their products.

Leaves of olive

Not only the fruit of the tree is used in cooking – its place here firmly took tea from the leaves of the olive tree, which was the first to prepare the Israelites. The leaves are harvested during the flowering period and dried outdoors in shade or indoors with excellent ventilation.

Scientists are discovering all the new beneficial properties of olive tea, and it is spreading faster all over the planet. Now there are data that tea from olive leaves is even more useful than the usual green tea.

Olives: what is good for the body?

The optimal balance of nutrients, vitamins and minerals makes olives a very useful fruit, from which they produce a unique oil.

The main advantage of olive oil in front of other vegetable oils in the increased temperature of burning. That is, even with intense frying at high temperatures, olive oil does not fade, does not evaporate, secreting carcinogens, and still retains its enormous benefit.

Nutritionists recommend olive oil for the prevention and treatment of many cardiovascular, cutaneous pathologies and gastrointestinal diseases.

Olives: Benefits for the body in diabetes mellitus

For about 20 years, American and Spanish scientists have investigated the relationship between olive oil and the development of diabetes mellitus. People from hospitals in America and their diet were examined. The results were stunning: regular use of olive oil reduced the risk of diabetes by 20%. The same applies to the complete replacement of all animal fats in the diet with olive oil: with other things being equal, such a correction of the diet reduces the chance of diabetes by 5 times.

Useful properties of olives in the fight against cancer

Thanks to squalene contained in olives, they are endowed with the effect of reducing “bad” cholesterol, improving brain activity, and also prevents the proliferation of cancer cells. Polyphenols contained in olive oil, destroy cells of some types of breast cancer, and the acid in the peel of olives is struggling with colon cancer.

Cardiovascular Health

Daily using only two tablespoons of quality olive oil cold pressed, a person is protected from atherosclerosis, thrombosis and various cardiovascular diseases. The effect is provided by a large number of polyphenols and monounsaturated fatty acids.

Complete functioning of the digestive tract

Soft laxative action, ideal digestibility and very low acidity make olives an ideal product for regulating the digestive system.

Olive oil reduces the acidity of gastric juice, prevents the formation of gastritis and gastroduodenitis. At the same time, the production of bile is stimulated, the food is fully digested and the problems in the intestine work disappear.

The use of olives for skin, hair and nails health

It is not for nothing that vitamin E is called a vitamin of beauty – it prevents the aging and withering of the skin and favorably affects the condition of the hair. Olives contain a large amount of vitamins E and A, which in the complex should be present in the daily diet. Lubricating the skin and hair with olive oil, making masks with its addition will help maintain the elasticity and softness of the skin, the shine and elasticity of the hair.

An interesting fact is the prevention of skin cancer with the help of olives. The Mediterranean population, despite the abundance of ultraviolet due to the hot climate, has a much lower percentage of oncological skin diseases than in less sunny countries. Scientists say that olive oil plays an important role in the prevention of skin cancer.

To moisturize, nourish and protect the skin from sunburn, use natural “tanning milk”: 500 grams of quality oil mix well with the juice of half a lemon. Apply to skin until sun exposure.

Solar and thermal burns, cuts and bruises can also be lubricated with olive oil – linoleic acid will accelerate healing and relieve swelling.

Help with joint problems

Powerful antioxidants in the form of vitamins C and E, as well as polyunsaturated fatty acids, polyphenols and trace elements have a curative effect on the condition of the musculoskeletal system. With the regular use of olives and oil, inflammation of the joints decreases, the conditions for arthritis, osteochondrosis, gout, and other diseases are alleviated, and the functioning of the muscular and articular tissues improves.

Olives: what is the harm to health?

A competent moderate use of natural olives and oil from them will only benefit the body. Olives harm can inflict only to people with cholecystitis, since they have choleretic effect. The rest of the harm of natural olives can not be said.

Another thing – chemically processed, collected in an unripe condition, olives. They have bright red, green or blue-black color. Such olives can cause harm the most diverse – from mild allergic reactions to severe poisoning. Check the composition of the product on the package and purchase only quality olives from a reliable manufacturer.

With excessive use of olive oil, digestive disorders, nausea, vomiting and diarrhea are possible. Poor quality, spoiled or delayed olive oil harms in the form of heartburn.

For pregnant and lactating mothers: the benefits of olives

Olives for pregnant women are not a contraindication, unless there is an allergic reaction. Olive oil during pregnancy and lactation, if taken internally and applied externally to the skin, will prevent skin lesions and stretch marks on the abdomen and chest.

The use of pregnant olives replenishes the deficiency of minerals and maintains a salt balance during pregnancy.

Fatty acids in the composition of olive oil are used for babies on artificial feeding. They are close in their chemical composition to a number of substances in breast milk. Add olive oil to the baby’s diet only after the pediatrician’s permission.

Olives for children: useful or harmful

From an early age you can eat olives. For children, the great role of olives is to regulate the absorption of calcium and the formation of bones, muscle and joint tissue. Olives are useful for children as a source of vitamin E and A to maintain eye and elasticity of the skin.

With olive oil, you can replace the baby cream, but there is a corresponding organic cosmetics based on olives.

Both olives and oil from them for children are not contraindicated, unless there is individual intolerance. Contrary to the claims of the producers, “children’s olive oil” does not exist – it is identical to the high-quality “adult” product types.

All the useful properties of olives for the body are manifested only with regular daily use.

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