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Are olives harmful? A treasure trove of useful substances or a dangerous product? In folk medicine

Where olives grow

	Green olives	Black olives (olives)
Calorie content	145 kcal	115 kcal
Protein	1 g	0.84 g
Fats	15.3 g	10.68 g
Carbohydrates	3.8 g	6.26 g
Cellulose	3.3 g	3.2 g
Vitamins
Vitamin A	0.019 mg	0.02 mg
Beta carotene	0.231 mg	0.237 mg
Beta Cryptoxanthin	0.009 mg	0.009 mg
Lutein + Zeaxanthin	0.51 mg	0.51 mg
Vitamin B1	0.021 mg	0.003 mg
Vitamin B2	0.007 mg	-
Vitamin B4	14.2 mg	10.3 mg
Vitamin B5	0.023 mg	0.015 mg
Vitamin B6	0.031 mg	0.012 mg
Vitamin B9	0.003 mg	-
Vitamin C	-	1.5 mg
Vitamin E	3.81 mg	1.65 mg
Vitamin K	0.001 mg	0.001 mg
Vitamin PP	0.237 mg	0.037 mg
Minerals
Potassium	42 mg	9 mg
Calcium	52 mg	94 mg
Magnesium	11 mg	4 mg
Sodium	1566 mg	735 mg
Phosphorus	4 mg	3 mg
Iron	0.49 mg	3.32 mg
Manganese	-	0.02 mg
Copper	0.12 mg	0.25 mg
Selenium	0.001 mg	0.001 mg
Zinc	0.04 mg	0.22 mg
Fatty acid
Omega-3 fatty acids	0.092 g	0.065 g
Omega-6 fatty acids	1.215 g	0.847 g
Palmitic	1.691 g	1.179 g
Stearic	0.338	0.236 g
Palmitoleic	0.123 g	0.086 g
Oleinovaya	11.144 g	7.77 g
Gadoleic	0.146 g	0.032 g
Linoleic	1.215 g	0.847 g
Linolenic	0.092 g	0.064 g

For men

For women

The benefits of different shapes

Application methods

The harm of olives

Contraindications

with pancreatitis;
with cholecystitis;

Why do you want olives?

A little more about the benefits of olives

Olives and weight loss

And again about diets

And a little more about olives

Canned olives: benefits and harms to the body, calorie content

Canned olives are an excellent appetizer and addition to salads, meat dishes and cocktails. However, not many people know that canned olives can bring the body not only benefits, but also harm.

Including them in the diet, it is important to choose a high quality product and observe certain restrictions when used.

Olives and olives are the fruits of the same tree - the evergreen olive. At the initial stage of ripening, they acquire a rich green hue.

At this time, they are ripped off and sent to manufacturing plants. There olives are pickled for a long time, and then canned.

The remaining olives on the tree continue the ripening process, and gradually change their color to red, purple, brown and light black. At the same time, almost black olives have a wrinkled and slightly unsightly appearance.

How olives grow

To get very black canned olives, growers are tricky and use plucked green olives.

To give a characteristic color, they are poured into special containers and oxygen is supplied inside, which causes the oxidation of the fruit. This is a lengthy process that takes about ten days.

After that, the olives are treated with ferrous gluconate and preserved.

The benefits of "chemical" olives are rather dubious, so when choosing fruits in a store, you should carefully consider them. A quality product has an uneven black tint, with an admixture of red, brown or purple, which is caused by uneven ripening.

Interesting: The benefits and harms of macadamia nuts for men and women

Chemical composition

The benefits and harm to the body of high-quality canned olives are influenced by the chemicals that are included in the product:

Olives contain a large amount of vitamins

vitamins of group B, A, E, K accelerate the regeneration processes in cells, fight free radicals, normalize hormones, the state of the nervous and reproductive systems. They have a beneficial effect on metabolic processes, improve vision, restore microflora, protect against the harmful effects of carcinogens and increase the local immunity of the mucous membranes;
potassium, calcium, magnesium, sodium, phosphorus provide strong bones, normal activity of the kidneys, cardiovascular, nervous and digestive systems, as well as endocrine glands. Macronutrients regulate blood clotting, are responsible for the membrane potential of cells, the synthesis of proteins and carbohydrates, osmotic pressure and energy metabolism;
iron, copper, selenium, zinc ensure normal hematopoiesis, prevent anemia, restore the health of the skin and mucous membranes, and support fertility. Microelements reduce the risk of oncology, restore damaged cells, normalize the functions of the pancreas, stop inflammatory processes, increase the body's resistance to pathogenic microorganisms, infections and viruses;
fiber is necessary for a healthy intestinal microflora, maintaining normal cholesterol and sugar levels, rapid elimination of toxic substances, and regular bowel movements;
omega-3 and omega-6 fatty acids strengthen the heart, blood vessels and bones, have a beneficial effect on the nervous and immune systems, accelerate cellular metabolism, and improve the cognitive functions of the brain. Acids relieve the symptoms of premenstrual syndrome, restore reproductive functions, regulate the production of hormones, enzymes and protein substances, and also prevent the appearance of malignant neoplasms;
pectin improves intestinal motility, enhances blood circulation, cleanses the body of radioactive elements, pesticides and heavy metal ions. It is able to stop inflammation, reduce pain and restore the structure of the mucous membranes of the digestive system;
catechins belong to the group of powerful natural antioxidants, strengthen the walls of capillaries and blood vessels, remove cholesterol, accelerate metabolic processes, and destroy harmful bacteria. Substances are able to neutralize toxic compounds and heavy metals, suspend general aging of the body, in particular of brain cells, and also protect against depression and neuropsychiatric diseases;
phytosterols help to reduce the level of harmful cholesterol, reduce the likelihood of cancerous tumors, increase the rate of formation of collagen fibers, normalize the balance of hormones, and relieve depression.

Regular consumption of olives will cleanse the body of radioactive elements

Beneficial features

When purchasing canned olives or olives, you should take into account their benefits and harm to the body. If you take into account the contraindications and include exclusively high-quality products in the diet, the fruits of the olive will have the following beneficial effects:

cleanse the body of toxic compounds, toxins and heavy metal salts;
normalize the digestive tract, eliminate constipation;
restore the activity of the nervous system;
reduce the concentration of bad cholesterol and the risk of plaque deposition on the walls of blood vessels;
maintain an optimal balance of vital elements;
prevent the appearance of sand and stones in the gall and bladder, as well as kidneys;
serve as a prophylactic agent against prostatitis and impotence, have a beneficial effect on the number of sperm and the quality of semen;
will increase the level of energy and vitality;
suspend the processes of natural aging;
improve the condition of the skin, hair and nails;
prevent the appearance of malignant neoplasms;
strengthen the heart muscle and blood vessels, reduce the risk of angina pectoris and other diseases of the cardiovascular system;
restore the normal blood composition, relieve iron deficiency anemia, thereby increasing the supply of oxygen to the cellular structures;
normalize the functioning of the liver and gallbladder;
antihistamine effect on the body, will help remove the manifestations of allergic reactions at the cellular level.

Canned olives are widely used in cooking

Olives can be consumed on their own or added to various salads. In addition, the ability of olive fruits to neutralize the harmful effects of alcohol makes them an indispensable product when drinking alcoholic beverages.

Harm

In addition to the benefits, canned olives or olives can be harmful to the body, so they should be included in the diet, taking into account some restrictions. You can not eat the fruits of the olive for people suffering from cholecystitis due to the choleretic effect that the fruits have.

They should be used with caution by those who have kidney disease and arterial hypertension.

When choosing olives, you should not buy rich black fruits that have a uniform and bright hue. The high content of harmful chemical compounds can harm the immunity of a pregnant woman.

Women during pregnancy are allowed to eat olives in limited quantities

During lactation, the use of olives and olives should be discarded.

To protect yourself from purchasing low-quality olive fruits, you must carefully read the composition indicated on the container.

If you have ferrous gluconate, monosodium glutamate, flavors or preservatives, it's best to refrain from buying.

Long-term use of "chemical" olives can cause the development of allergic reactions, dizziness, pain in the stomach, and in rare cases, provoke the appearance of erosions and ulcers in the digestive tract.

It is also worth checking the expiration date and integrity of the container. Olives expired or stored in violation of the requirements can cause serious poisoning.

Olives help improve blood composition and detoxify

Olives and olives are rich in biologically active substances that are able to regulate the body, remove toxins, improve blood composition and prevent oncology.

However, you should not abuse the fruits. To achieve a positive effect, it is enough to eat seven pieces a day. For girls who want to get rid of extra pounds, the daily rate is two olives or olives. They will satisfy hunger and will not allow overeating.

A source:

What are the benefits of olives?

Most of the dishes of Mediterranean cuisine use olives in their composition - the benefits and excellent taste of these fruits allow them to be added to many recipes. European olive is recommended to be consumed by both men and women due to its medicinal effects.

Where olives grow

The European olive, whose fruits are olives, is a heat-loving plant growing in southern countries. It is most often found in the Mediterranean states: Greece and Turkey, Israel, Italy and Spain. Spain is the main supplier of olives in the world market, not inferior to the championship for many years.

In addition to their main habitat, olive trees are grown in Iraq and Iran, Turkmenistan, India, Peru and Mexico. In Soviet times, the European olive was grown on the Black Sea coast and in the Crimea, as well as in Abkhazia, Georgia and Azerbaijan.

Are olives a fruit, vegetable or berry?

Olives are often referred to as berries and fruits: it is a small seed fruit that resembles cherries or plums. From the point of view of botany, they belong to the group of drupes: these are fruits that have only one bone and are not considered berries.

Olives belong to the drupe group

Olives are like berries in size, like fruits - in structure, like vegetables - taste... But at the same time, they do not belong to any of these groups: the fruits of the olive are allocated in a separate family "Olive". The genus of this plant is "Olive", and the species is "European olive".

Why are black olives and green olives?

Olives and olives are the fruits of the same tree, which is called the "European olive". The difference between them lies in the degree of maturity: green color indicates immaturity, and dark color indicates full ripeness of the fruit.

Olives, known in European countries as "black olives", are not actually black in color: their rich dark shade is closer to purple or brown tones. One side of olives is often darker than the other, and they are not pitted either.

Olives and olives grow on the same tree

The chemical composition of olives and BJU

The beneficial effects of olive fruits on the body are due to the components in their composition.

A table with the composition of black and green fruits, which takes into account the calorie content, BJU, the amount of vitamins, minerals and fatty acids.

Green olives	Black olives (olives)
Calorie content	145 kcal	115 kcal
Protein	1 g	0.84 g
Fats	15.3 g	10.68 g
Carbohydrates	3.8 g	6.26 g
Cellulose	3.3 g	3.2 g
Vitamins
Vitamin A	0.019 mg	0.02 mg
Beta carotene	0.231 mg	0.237 mg
Beta Cryptoxanthin	0.009 mg	0.009 mg
Lutein + Zeaxanthin	0.51 mg	0.51 mg
Vitamin B1	0.021 mg	0.003 mg
Vitamin B2	0.007 mg	-
Vitamin B4	14.2 mg	10.3 mg
Vitamin B5	0.023 mg	0.015 mg
Vitamin B6	0.031 mg	0.012 mg
Vitamin B9	0.003 mg	-
Vitamin C	-	1.5 mg
Vitamin E	3.81 mg	1.65 mg
Vitamin K	0.001 mg	0.001 mg
Vitamin PP	0.237 mg	0.037 mg
Minerals
Potassium	42 mg	9 mg
Calcium	52 mg	94 mg
Magnesium	11 mg	4 mg
Sodium	1566 mg	735 mg
Phosphorus	4 mg	3 mg
Iron	0.49 mg	3.32 mg
Manganese	-	0.02 mg
Copper	0.12 mg	0.25 mg
Selenium	0.001 mg	0.001 mg
Zinc	0.04 mg	0.22 mg
Fatty acid
Omega-3 fatty acids	0.092 g	0.065 g
Omega-6 fatty acids	1.215 g	0.847 g
Palmitic	1.691 g	1.179 g
Stearic	0.338	0.236 g
Palmitoleic	0.123 g	0.086 g
Oleinovaya	11.144 g	7.77 g
Gadoleic	0.146 g	0.032 g
Linoleic	1.215 g	0.847 g
Linolenic	0.092 g	0.064 g

The chemical composition depends on the specific type of fruit and on the method of processing. Canned, pickled and salted olives contain less nutrients rather than fresh.

Useful properties of olives

The benefits of olive fruits for the human body are invaluable.

Due to the composition, saturated with fatty acids, vitamins and minerals, they are indispensable for many diseases:

In atherosclerosis: Vitamin PP and fiber regulate the amount of cholesterol in the blood, helping to cope with its excess.
For cardiovascular ailments: a high content of potassium, vitamins B6 and PP lowers blood pressure, strengthens the vascular walls.
In case of metabolic disorders: there is little sugar in the composition, a lot of fatty acids, as well as vitamins B6, C and E, which lower blood sugar levels and speed up metabolism.
For disorders of the nervous system: they normalize cerebral circulation and have a mild sedative effect, improve the functioning of the central nervous system and PNS.
With anemia: black fruits contain a lot of iron and vitamin C, which improves its absorption and increases the level of hemoglobin in the blood.
For arthritis, arthrosis, osteochondrosis and gout: phosphorus and calcium in the composition strengthen bones and joints.
For digestive problems: Fiber improves the digestion and absorption of food, helps with constipation and other gastrointestinal disorders.
When losing weight: the low calorie content of the product, as well as vitamins B6 and C in its composition, which regulate metabolism, allow you to quickly get rid of excess weight.
In case of infectious diseases: vitamins C and E increase the activity of the immune system, providing a preventive and therapeutic effect in case of colds.

Also olives are very useful for children and adolescents: fatty acids have a beneficial effect on the growing body.

For men

The benefits of olives for men include the following effects:

Vitamin E improves blood circulation and sperm quality, and also inhibits the breakdown of testosterone by insulin.
Fatty acids cleanse blood vessels, improve blood flow to all parts of the body - including the genitals.
Vitamin B9 prevents early hair loss and stimulates new hair growth.
Vitamin B6 strengthens the walls of blood vessels, eliminating circulatory insufficiency.
Zinc increases blood testosterone levels.

To achieve the best effect in the fight against erectile dysfunction, men should consume 10-15 fruits a day.

Olives cleanse blood vessels

For women

The benefits of olive fruits for women's health due to the following:

Vitamins C, E and selenium inhibit the proliferation of free radicals, slowing down aging and reducing the risk of developing cancer.
Vitamins A and B improve the condition of hair and skin: hide wrinkles and inflammation, strengthen hair, accelerate its growth and give it shine.
Calcium and phosphorus strengthen the nails and teeth.
Monounsaturated fats, vitamins A and E promote fertility and increase the chances of conceiving a child.
Vitamin B6 thins the blood and strengthens blood vessels, prevents varicose veins and thrombosis during pregnancy.
The low calorie content allows the fruit to be consumed on a diet.

Olives prevent thrombosis

The benefits of different shapes

Regardless of the form in which the olives are sold, they provide beneficial effect on the body.

Each storage method has its own advantages:

Fresh olives: contain the maximum amount of nutrients, but are not suitable for food. Fresh fruits are very bitter and astringent.
Dried: prepared by drying in the sun. Unlike pickled and salted fruits, they do not contain salt and potentially harmful preservatives, and retain the greatest amount of vitamins and minerals.
Pickled: Less useful than fresh or sun-dried fruits, but with the right cooking technique, retain most of the beneficial properties. Canned and salted fruits last longer, taste better, and often contain healthy spices.
Olive oil: used internally, both independently and as part of various dishes. Also used in face and hair masks, creams and scrubs, for wiping and cleansing the skin, as part of cleansing enemas.
Olive leaves: Used in cooking as a condiment, also brewed as a tea. They relieve stress and anxiety, prevent cardiovascular diseases, tone and strengthen the immune system.

Olive leaf tea is good for the cardiovascular system

Application methods

Olives are the most common ingredient in Mediterranean cuisine, found in almost every recipe. Their use is unlimited: olives are used in recipes for pizza, pasta and focaccio, in many salads and soups, in pesto and various meat and fish dishes, fried or oven baked.

Olive fruits are often used as decorative element for hot dishes - they look aesthetically pleasing and do not interrupt the taste of the dish. They are also used to decorate alcoholic cocktails: If you eat alcohol with olives, they will begin to resist toxins and reduce hangover syndrome.

Olives Resist Alcohol Toxins

Another use for olives is as a snack. They can be present in canapés or consumed on their own: canned, dried or salted. It is permissible to eat 7-10 fruits a day.

The harm of olives

Canned black olives can be harmful to the body. If these are not real olives, but artificially colored fruits, they contain harmful additives in their composition. This is caustic soda, in solution of which the olives last for a week, and iron glutonate, which gives the blackened pseudo-oils a stable color.

Both of these additives can cause allergies in the consumer, in addition, after prolonged treatment with them, the beneficial properties of olives disappear. If the composition of the canned product contains the additive E579, which stabilizes the color, it should not be purchased.

Also, the body can be harmed unnecessarily salty brine in which are stored.

Contraindications

Due to the choleretic properties, olives should not be consumed:

with pancreatitis;
with cholecystitis;
with exacerbation of gallstone disease.

Olives should not be consumed if there are stones in the bile ducts.

Question answer

Which olives are healthier - green or black?

Black olives, or olives, contain vitamin C and manganese, which are absent in green fruits. Also, olives are less caloric, and they contain more copper, zinc, calcium and vitamin A. Otherwise, green olives are superior to black fruits: they contain more vitamins, macro- and microelements, and various fatty acids.

It is preferable to eat both types of olive fruits: this way the body will receive the largest amount of useful elements.

Why do you want olives?

Craving for certain foods can occur due to diseases and a lack of nutrients. The desire to eat olives appears as a result of a lack of sodium salts in the body.

It may also indicate a disorder of the thyroid gland.

A strong desire to eat olives may indicate a disorder in the thyroid gland.

Can pitted olives be eaten?

Olive pits are considered very useful product: they contain no less nutrients than the fruit itself. Due to their large size, they are inconvenient to swallow, and they are poorly digested, therefore, most often the bones are consumed inside after grinding with a blender or coffee grinder.

Olive pits are rich in useful elements

Black and green olives are healthy fruits that have a beneficial effect on the body. They have a positive effect on his work, have excellent taste and fit perfectly into many dishes.

health and beauty

A source:

Canned olives: benefits and harms for the body of a man, woman, child, during pregnancy | Healthy lifestyle and medicine

This typical Mediterranean gift of nature has a relatively strong place in domestic cuisines. But, many do not know that it also has significant healing properties. First of all, the beneficial properties of canned olives lie in their excellent detoxifying abilities and ridding the body of unnecessary and harmful substances.

Are there any negative effects and harm besides the benefits of canned olives? What should you keep in mind when eating them?

Healthy fats

The most important factor in determining the health benefits of canned olives is the nature of the fat they contain. Fat is perceived by many as a substance that is absolutely useless, too rich in energy and, therefore, harmful.

But, fat is different. Its main building blocks are fatty acids. There are many different types of fatty acids, chemically they can be divided into:

Polyunsaturated.
Monounsaturated.
Saturated.

Saturated fatty acids are predominantly found in animal products, and their excessive consumption leads to high blood cholesterol levels and the development of cardiovascular diseases.

In contrast, unsaturated fatty acids are mainly found in vegetable products (oils), and have a positive effect on the degradation of cholesterol in blood vessels and an overall decrease in cholesterol levels in the blood.

Monounsaturated fatty acids have the greatest ability to lower the level of bad cholesterol in the blood. The most important source of these substances is oleic acid, which is naturally found in the highest amount in olives.

For this reason, despite their higher fat content, they meet the nutritional requirements of a modern person who is trying to follow the rules of a healthy lifestyle.

The average amount of fat in olives ranges from 10% (green) to 30% (black). An important fact that should not be forgotten is the high sodium content (salt brine for conservation).

It is because of him, in addition to the benefits, canned olives can also bring harm to the body, therefore, their consumption in unlimited quantities is not recommended.

However, due to their extremely high content of healthy oleic acid, they are ideal for enhancing the taste of various dishes as a substitute for spices or salt.

Vitamin A, E and other important substances

The main vitamin that determines the benefits of black canned olives (as well as green ones) is vitamin A, which helps to improve the condition of the eyes, skin and strengthen the immune system.

You should pay attention to the consumption of a sufficient amount of vitamin A throughout the year, but in autumn and spring, when the body is easily vulnerable, its increased intake is especially important.

Vitamin E plays an important role in the prevention of heart disease. At the cellular level, it is able to slow down the aging process. It provides benefits for women in particular by preventing premature aging of the skin.

Of the alkali metals, which are also important for the body, the medicinal properties of olives are potassium, which reduces muscle tension, blood pressure and reduces fatigue, and sodium, which maintains ionic balance and protects the body from excessive fluid loss.

The next factor that determines the health benefits of black and green olives is the iron content - an integral component of proteins that plays a role in the transport of oxygen.

Another element that provides fruit benefits is iodine, a trace mineral found in 2/3 of thyroid hormones. In nature, it is a very rare element found only in compounds.

Its deficiency in the body is manifested by various signs. The most common are, for example, unnecessary weight gain, constipation, brittle hair and nails, and depression.

V folk medicine olives are also prized for their content of some important minerals. For example, calcium, a basic building block of bones and teeth, is essential for the prevention of osteoporosis.

Another valuable mineral is phosphorus, which is also necessary for the proper growth of bones and teeth, but at the same time contributes to the growth of tissues. It is important for the brain, nervous tissue and heart, where it provides support for stable contractions.

For people who have eaten thermally processed foods and dairy products for years, this is very important. Olives are 3 times more effective in dissolving mucus than the recommended oranges.

Common questions

There are many questions regarding the benefits and harms of olives for the body. Let's deal with the most popular ones.

The first question relates to storage - can the fruit be frozen? Freezing, although not prohibited, is also not the recommended storage method. Once thawed, they will become soft, shapeless and tasteless.
The following questions are about olives: Can pregnant women eat olives? Pregnancy is not a contraindication to the use of the beneficial fruit, however, due to the salt content and, therefore, the ability to increase the risk of edema, it is not recommended in the last trimester. In addition, you should pay attention to the quantity - for pregnant women it is no more than 5-10 pieces per day, 2-3 times a week.
Is it possible to eat healthy fruits while breastfeeding? Can. Moreover, it is allowed to include them in the diet already after 1 month after childbirth! However, due to the high fat content (albeit healthy), you should not exceed a serving of 10 pieces per day.
Can olives be given to children? Here, the opinions of doctors and nutritionists are fundamentally different. While some admit the use of olives by children from an early age (about 3 years old), others are categorically against their inclusion in the children's menu before the age of 10. Therefore, most likely, in this respect it is better to be guided by the “golden mean” rule, ie. include olives in baby food at the age of about 6-7 years. However, most children, to put it mildly, do not delight in their taste.

An article for you: Folk recipes from cabbage and honey for the health of the whole family

Beneficial effects on health

The beneficial qualities of olives are varied. They cover a number of organs and systems and have a positive effect on various diseases and disorders.

Increasing the body's defenses.
Protecting cells from cancerous growth.
Free radical protection.
Cell recovery.
Antiseptic effects - protection against infections and inflammation.
Treatment of skin lesions and diseases.
Digestive support.
Acceleration of metabolism.
Providing healthy and dense bone tissue.
Prevention of osteoporosis.
Improved emptying
Reducing cholesterol levels.
Cleansing the blood vessels of bad fats.
Cancer prevention.
Prevention of cardiovascular disease.
Prevention of kidney and urinary tract diseases.
Cleansing the kidneys and urinary tract.
Body hydration.
Detoxification of the body.
Supports healthy skin.
Slowing down the signs of aging.

Energy value (100 g):

Nutritional value (g / 100 g):

protein - 1.25;
carbohydrates - 4.3;
fat - 11;
fiber - 3.8;
water - 78.

Minerals (mg / 100 g):

iron - 0.75;
selenium - 0.001;
calcium - 54;
copper - 0.22;
magnesium - 10.7;
omega-3 - 98;
omega-6 - 1245;
phosphorus - 3.8;
potassium - 41.5;
lutein - 0.5;
sodium - 1450;
betacarotene - 0.224.

Vitamins (mg / 100 g):

A - 390 IU;
folic acid - 0.04;
B3 0.4;
K - 0.018;
E - 4.2.

Consuming them in addition to a proper balanced diet 4-5 times a week, 5 pieces, in addition to improving health, you will gain a slimmer waist (do not forget about plenty of movement).

Stones in the kidneys
To get rid of kidney stones, it is recommended to eat 20-30 olives per month. But, pay attention: together with the bones!

Heartburn
Bones will also help against heartburn - they should be eaten with food, 3-4 pieces.

Constipation
5-10 fruits (or 1 tablespoon oil) a day will help relieve constipation.

Pressure
About 7 fruits a day can reduce and stabilize blood pressure. However, to date it is not known which substances they contain have such abilities.

Prostatitis
Olives can provide significant benefits for men as well. Regular inclusion of them in the diet will prevent and promote the treatment of prostatitis. For this, only 3-4 pieces are enough, but daily.

Vitamin of beauty and strength
We are talking about the aforementioned vitamin E, which slows down the aging process of cells and tissues. It is considered an effective antioxidant, it affects the production of red blood cells, the recovery and growth of muscle mass, and increases female fertility. It is also useful for men, because able to increase the potency and activity of the sex glands.

Anti-cancer effect
A survey conducted several years ago showed that people from Northern Europe (in particular, Italians and Spaniards) have an increased concentration of oxidative products in the urine, which is considered an indicator of processes that contribute to the development of cancer.

However, after 3 weeks of daily consumption of 25 g of olives (about 7 olives), this amount has significantly decreased. The strong anti-cancer effect, according to experts, is due to the content of phenols.

Differences between olives

If you think olives come from a different kind of tree than olives, you are wrong. In our area, green fruits are called olives, and black olives. However, the difference between olives and olives lies only in the ripeness of the fruit.

Greens are softer because they are not ripe at the time of harvest. Blacks are characterized by softness and a sweeter taste.

Despite the fact that we are talking about a product that is practically devoid of contraindications, in order to get the maximum benefit from it, and not harm, it is recommended not to exceed the daily intake (5-10 pieces) and eat with caution in the last trimester of pregnancy.

A source:

Olives: benefits and harms to the human body

People often think that olives and olives are completely different fruits of different trees. Nothing like this. Olives and olives - fruits from one tree - olives.

The difference lies in the stages of maturity - green, not yet ripe olives are called olives, but black fruits that have reached their full ripeness are called olives.

Olives. Benefits and harm to the body

First, we will carefully consider the positive aspects of olives, that is, their benefits for the body. The first thing any specialist will say is that olives have an ideal balance of nutrients.

Eating olives in food has a beneficial effect on the functioning of the locomotor system - the calcium contained in them helps to strengthen the bones, making them stronger and protecting against all kinds of diseases of the supporting system of the body.

In addition, the substances contained in the fruit help prevent the formation of calculus in the gallbladder. The olive fruit helps the digestion process by helping to remove harmful and unnecessary substances from the body. Also, the composition of olives contains linoleic acid, and it is known to help the healing of various wounds.

Which woman is not familiar with face and hand creams made from olive fruits? And the fact is that the peel of olives contains a lot of essential oils, which not only moisturize the skin, but also significantly nourish it.

Other cosmetic products made on the basis of olive fruits are also very useful - shampoos, balms, lotions, and so on.

In addition, the constant use of olives in food is recommended for people prone to strokes, heart attacks and angina pectoris.

But returning to the ancient sources, you can find out that the Greeks sincerely believed in the mythical origin of these fruits, which, according to legend, were presented to people by the goddess of wisdom Athena.

A few words about the dangers of olives

So, after listing the positive aspects of olives, it's time to find out how they can be harmful to humans. So, the beloved fruits of the olive are black, oily olives. The benefits and harms to human health are an eternal controversial issue. Today we will consider those aspects that can really negatively affect human health.

Olives have a very strong choleretic property - that is why they contribute not only to prevention, but also to the partial removal of stones from the gallbladder.

That is why the use of olives is strictly prohibited for people suffering from cholecystitis. Another disadvantage of olives is that they contain too much vitamin A.

Few people know, but in large proportions it can be toxic - cause poisoning of the body.

Olives and weight loss

Again, eating an olive just plucked from a tree is not possible - it tastes very bitter. Therefore, before the olives get on our table, they need to undergo serious processing. Usually this is soaking in a saline solution, oxidation in air, and then canning.

In this form, ready-to-eat olives come to our tables.

Benefit and harm - both sides are relevant for losing weight. The benefit is that olives cannot be called a high-calorie product, the harm is that if there are a lot of olives, the weight will still increase, and overeating can also affect your well-being.

And again about diets

Green and black olives - the benefits and harms of losing weight. Olives are an extremely rich source of monounsaturated fats, which are the healthiest ones. Why does a person gain weight? Because over time, the body accumulates harmful fats, which begin to be deposited in solid reserves.

Thus, by going on a diet and eating green fruits, you can do little harm with unlimited consumption. By eating black olives, we get more benefits, since we consume half the calories.

But you still need to remember one thing - the smaller the portion, the lower the calorie content.

What else do you need to know when losing weight?

And there is one more important thing to know. Olives have a fairly low glycemic index... If explained in understandable language, this would mean that when we eat olives, we receive energy not abruptly - in one jerk, but gradually.

Why is this good? Yes, the fact that with a sharp rise in energy, an increase in blood glucose occurs - and this is not a very good indicator. With a gradual flow of energy, this does not happen.

Increased glycemia, in turn, makes a person a constant feeling of hunger, and the more we get hungry, the more we eat.

When we eat olives, we quickly dull the feeling of hunger, which does not arise afterwards for a long time. These are the olives. Benefits and harms ... The properties of the fruit in the end still outweigh the positive.

How to include olives in your diet?

We have carefully considered what olives are. The benefits and harms for the body are also now familiar to us. It remains to figure out how and how much you need to consume olives per day.

Since salt, which is present in fruits in large quantities, inhibits weight gain, you need to eat them daily, but without excessive fanaticism. Ideal option will not just eat the fruits of the olive, but add them to various salads.

For example, a salad of chicken breast, lettuce leaves, cucumber, feta cheese and olives will perfectly satisfy hunger, while its calorie content will be very low.

It is also good to use olives as a snack. The calculation can be as follows: one large fruit contains about twelve calories - which means that five or six olives will be enough to get rid of the feeling of hunger before the next meal. Olives can be added to soup, main courses, which will also reduce the portion eaten without sacrificing full saturation.

And a little more about olives

We learned what olives are, the benefits and harms for the body, what they are - we also considered. Now let's turn to the general factors. In general, there are about a hundred different types olives.

They mostly look like this - small and green, large black, or medium black with a slightly brownish tint. Depending on the variety, the fruit can contain up to 80 percent oils.

Well, how useful olive oil, almost everyone knows.

It is worth remembering that there are a lot of preservatives in store-stuffed olives, it is better to stuff the fruits yourself.

And finally, carefully study the composition of the product: if the packaging says that it contains iron gluconate, it means that the appetizing black color of the olives is of artificial origin.

You cannot store olives in cans for a long time - tin and zinc can penetrate the fruits, making them dangerous to eat. The composition of the fruits in the jar should be as follows - lemon acid, salt and water. Everything else is additives that are harmful and dangerous for the body.

A source:

People often think that olives and olives are completely different fruits of different trees. Nothing like this. Olives and olives - fruits from one tree - olives. The difference lies in the stages of maturity - green, not yet ripe olives are called olives, but black fruits that have reached their full ripeness are called olives. Many experts recommend eating olives all the time, citing their benefits for the body. But how useful they are, or maybe vice versa - harmful, we will find out further.

Olives. Benefits and harm to the body

First, we will carefully consider the positive aspects of olives, that is, their benefits for the body. The first thing any specialist will say is that olives have an ideal balance of nutrients. Olives contain a lot of manganese, as well as calcium, which are vital for humans. Eating olives in food has a beneficial effect on the functioning of the locomotor system - the calcium contained in them helps to strengthen the bones, making them stronger and protecting against all kinds of diseases of the supporting system of the body. In addition, the substances contained in the fruit help prevent the formation of calculus in the gallbladder. The olive fruit helps the digestion process by helping to remove harmful and unnecessary substances from the body. Also, the composition of olives contains linoleic acid, and it is known to help the healing of various wounds.

A little more about the benefits of olives

So, what else are olives different? The benefits and harms to health, if considered on the same straight line, are in completely different proportions. The benefits of eating olive fruits are still much greater. Which woman is not familiar with face and hand creams made from olive fruits? And the fact is that the peel of olives contains a lot of essential oils, which not only moisturize the skin, but also significantly nourish it.

Other cosmetic products made on the basis of olive fruits are also very useful - shampoos, balms, lotions, and so on. In addition, the constant use of olives in food is recommended for people prone to strokes, heart attacks and angina pectoris. But returning to the ancient origins, you can find out that the Greeks sincerely believed in the mythical origin of these fruits, which, according to legend, were presented to people by the goddess of wisdom Athena.

A few words about the dangers of olives

Olives have a very strong choleretic property - that is why they contribute not only to prevention, but also to the partial removal of stones from the gallbladder. That is why the use of olives is strictly prohibited for people suffering from cholecystitis. Another disadvantage of olives is too high a content of vitamin A. Few people know, but in large proportions it can be toxic - cause poisoning of the body.

Olives and weight loss

So, we learned how useful and harmful olives are. The benefits and harms to the body will be individual for each person, depending on the qualities and characteristics of the body. However, olives are often recommended for those who have decided to seriously lose weight. The main advantage of these wonderful fruits is that they ideally satisfy hunger. Again, eating an olive just plucked from a tree is not possible - it tastes very bitter. Therefore, before the olives get on our table, they need to undergo serious processing. Usually this is soaking in a saline solution, oxidation in air, and then canning. In this form, ready-to-eat olives come to our tables.

And again about diets

Monounsaturated fats reduce the accumulation of "bad" cholesterol, which is the most effective way to fight body fat. One more quality of the olive cannot be ignored. Benefit and harm - the calorie content of the fruit: green olives have twice the calories than black olives. Thus, by going on a diet and eating green fruits, you can do little harm with unlimited consumption. By eating black olives, we get more benefits, since we consume half the calories. But you still need to remember one thing - the smaller the portion, the lower the calorie content.

What else do you need to know when losing weight?

And there is one more important thing to know. Olives have a fairly low glycemic index. If explained in understandable language, this would mean that when we eat olives, we get energy not abruptly - in one jerk, but gradually. Why is this good? Yes, the fact that with a sharp energy rise, an increase in blood glucose occurs - and this is not a very good indicator. With a gradual flow of energy, this does not happen. Increased glycemia, in turn, makes a person a constant feeling of hunger, and the more we get hungry, the more we eat. When we eat olives, we quickly dull the feeling of hunger, which does not arise afterwards for a long time. These are the olives. Benefits and harms ... The properties of the fruit in the end still outweigh the positive.

How to include olives in your diet?

We have carefully considered what olives are. The benefits and harms for the body are also now familiar to us. It remains to figure out how and how much you need to consume olives per day. Since salt, which is present in fruits in large quantities, inhibits weight gain, you need to eat them daily, but without excessive fanaticism. The ideal option would be not just to eat the fruits of the olive, but to add them to different salads. For example, a salad of chicken breast, lettuce leaves, cucumber, feta cheese and olives will perfectly satisfy hunger, while its calorie content will be very low.

And a little more about olives

We learned what olives are, the benefits and harms for the body what they are - we also considered. Now let's turn to the general factors. In general, there are about a hundred different types of olives. They mostly look like this - small and green, large black, or medium black with a slightly brownish tint. Depending on the variety, the fruit can contain up to 80 percent oils. Well, almost everyone knows how useful olive oil is.

You need to choose fruits according to the following criteria - the surface of the skin should be flat, without damage. It is clear that it is better to buy fruits in a transparent container. The pulp should not creep in the fingers, but be firm, while the bone should be easily separated from the pulp. It is worth remembering that there are a lot of preservatives in store-stuffed olives, it is better to stuff the fruits yourself. And finally, carefully study the composition of the product: if the packaging says that it contains iron gluconate, this means that the appetizing black color of the olives is of artificial origin.

You cannot store olives in cans for a long time - tin and zinc can penetrate the fruits, making them dangerous for food. The composition of the fruits in the jar should be as follows - citric acid, salt and water. Everything else is additives that are harmful and dangerous for the body.

Where olives grow

Are olives a fruit, vegetable or berry?

Olives belong to the drupe group

Olives are like berries in size, like fruits - in structure, like vegetables - in taste. But at the same time, they do not belong to any of these groups: the fruits of the olive are allocated in a separate family "Olive". The genus of this plant is "Olive", and the species is "European olive".

Why are black olives and green olives?

Olives and olives grow on the same tree

On sale, you can often find olives of a uniform blue-black color without pits. This shade is obtained artificially by adding chemical preservatives to unripe green olives. After such processing, no useful properties remain in pseudo-oils.

The chemical composition of olives and BJU

The beneficial effects of olive fruits on the body are due to the components in their composition.

A table with the composition of black and green fruits, which takes into account the calorie content, BJU, the amount of vitamins, minerals and fatty acids.

	Green olives	Black olives (olives)
Calorie content	145 kcal	115 kcal
Protein	1 g	0.84 g
Fats	15.3 g	10.68 g
Carbohydrates	3.8 g	6.26 g
Cellulose	3.3 g	3.2 g
Vitamins
Vitamin A	0.019 mg	0.02 mg
Beta carotene	0.231 mg	0.237 mg
Beta Cryptoxanthin	0.009 mg	0.009 mg
Lutein + Zeaxanthin	0.51 mg	0.51 mg
Vitamin B1	0.021 mg	0.003 mg
Vitamin B2	0.007 mg	-
Vitamin B4	14.2 mg	10.3 mg
Vitamin B5	0.023 mg	0.015 mg
Vitamin B6	0.031 mg	0.012 mg
Vitamin B9	0.003 mg	-
Vitamin C	-	1.5 mg
Vitamin E	3.81 mg	1.65 mg
Vitamin K	0.001 mg	0.001 mg
Vitamin PP	0.237 mg	0.037 mg
Minerals
Potassium	42 mg	9 mg
Calcium	52 mg	94 mg
Magnesium	11 mg	4 mg
Sodium	1566 mg	735 mg
Phosphorus	4 mg	3 mg
Iron	0.49 mg	3.32 mg
Manganese	-	0.02 mg
Copper	0.12 mg	0.25 mg
Selenium	0.001 mg	0.001 mg
Zinc	0.04 mg	0.22 mg
Fatty acid
Omega-3 fatty acids	0.092 g	0.065 g
Omega-6 fatty acids	1.215 g	0.847 g
Palmitic	1.691 g	1.179 g
Stearic	0.338	0.236 g
Palmitoleic	0.123 g	0.086 g
Oleinovaya	11.144 g	7.77 g
Gadoleic	0.146 g	0.032 g
Linoleic	1.215 g	0.847 g
Linolenic	0.092 g	0.064 g

The chemical composition depends on the specific type of fruit and on the method of processing. Canned, pickled and salted olives contain less nutrients than fresh ones. Useful properties of olives

The benefits of olive fruits for the human body are invaluable.

Due to the composition, saturated with fatty acids, vitamins and minerals, they are indispensable for many diseases:

In atherosclerosis: Vitamin PP and fiber regulate the amount of cholesterol in the blood, helping to cope with its excess.
For cardiovascular ailments: a high content of potassium, vitamins B6 and PP lowers blood pressure, strengthens the vascular walls.
In case of metabolic disorders: there is little sugar in the composition, a lot of fatty acids, as well as vitamins B6, C and E, which lower blood sugar levels and speed up metabolism.
For disorders of the nervous system: they normalize cerebral circulation and have a mild sedative effect, improve the functioning of the central nervous system and PNS.
With anemia: black fruits contain a lot of iron and vitamin C, which improves its absorption and increases the level of hemoglobin in the blood.
For arthritis, arthrosis, osteochondrosis and gout: phosphorus and calcium in the composition strengthen bones and joints.
For digestive problems: Fiber improves the digestion and absorption of food, helps with constipation and other gastrointestinal disorders.
When losing weight: the low calorie content of the product, as well as vitamins B6 and C in its composition, which regulate metabolism, allow you to quickly get rid of excess weight.
In case of infectious diseases: vitamins C and E increase the activity of the immune system, providing a preventive and therapeutic effect in case of colds.

Also olives are very useful for children and adolescents: fatty acids have a beneficial effect on the growing body.

For men

The benefits of olives for men include the following effects:

Vitamin E improves blood circulation and sperm quality, and also inhibits the breakdown of testosterone by insulin.
Fatty acids cleanse blood vessels, improve blood flow to all parts of the body - including the genitals.
Vitamin B9 prevents early hair loss and stimulates new hair growth.
Vitamin B6 strengthens the walls of blood vessels, eliminating circulatory insufficiency.
Zinc increases blood testosterone levels.

To achieve the best effect in the fight against erectile dysfunction, men should consume 10-15 fruits a day.

Olives cleanse blood vessels

For women

The benefits of olive fruit for women's health are due to the following:

Vitamins C, E and selenium inhibit the proliferation of free radicals, slowing down aging and reducing the risk of developing cancer.
Vitamins A and B improve the condition of hair and skin: hide wrinkles and inflammation, strengthen hair, accelerate its growth and give it shine.
Calcium and phosphorus strengthen the nails and teeth.
Monounsaturated fats, vitamins A and E promote fertility and increase the chances of conceiving a child.
Vitamin B6 thins the blood and strengthens blood vessels, prevents varicose veins and thrombosis during pregnancy.
The low calorie content allows the fruit to be consumed on a diet.

Olives for women are useful not only when taken orally: the fruits and oil from them can be used externally as part of homemade face, hair and body masks.

Olives prevent thrombosis

The benefits of different shapes

Regardless of the form in which olives are sold, they have a beneficial effect on the body.

Each storage method has its own advantages:

Fresh olives: contain the maximum amount of nutrients, but are not suitable for food. Fresh fruits are very bitter and astringent.
Dried: prepared by drying in the sun. Unlike pickled and salted fruits, they do not contain salt and potentially harmful preservatives, and retain the greatest amount of vitamins and minerals.
Pickled: Less useful than fresh or sun-dried fruits, but with the right cooking technique, retain most of the beneficial properties. Canned and salted fruits last longer, taste better, and often contain healthy spices.
Olive oil: used internally, both independently and as part of various dishes. Also used in face and hair masks, creams and scrubs, for wiping and cleansing the skin, as part of cleansing enemas.
Olive leaves: Used in cooking as a condiment, also brewed as a tea. They relieve stress and anxiety, prevent cardiovascular diseases, tone and strengthen the immune system.

Olive leaf tea is good for the cardiovascular system

Application methods

Olives are the most common ingredient in Mediterranean cuisine, found in almost every recipe. Their use is unlimited: olives are used in recipes for pizza, pasta and focaccio, in many salads and soups, as part of pesto and various meat and fish dishes, fried or baked in an oven.

Olive fruits are often used as a decorative element for hot dishes - they look aesthetically pleasing and do not interrupt the taste of the dish. They also decorate alcoholic cocktails: if you eat alcohol with olives, they will begin to resist toxins and reduce the hangover syndrome.

Olives Resist Alcohol Toxins

Another use for olives is as a snack. They can be present in canapés or consumed on their own: canned, dried or salted. It is permissible to eat 7-10 fruits a day.

The harm of olives

Also, the body can be harmed by excessively salty brine in which it is stored.

Contraindications

Due to the choleretic properties, olives should not be consumed:

with pancreatitis;
with cholecystitis;
with exacerbation of gallstone disease.

Also, canned olives, containing a large amount of salt, should not be eaten with hyperacid gastritis, children under 3 years old and women with breastfeeding.

Olives should not be consumed if there are stones in the bile ducts.

Question-Answer Which olives are healthier - green or black?

It is preferable to eat both types of olive fruits: this way the body will receive the largest amount of useful elements.

Why do you want olives?

Craving for certain foods can occur due to diseases and a lack of nutrients. The desire to eat olives appears as a result of a lack of sodium salts in the body.

It may also indicate a disorder of the thyroid gland.

A strong desire to eat olives may indicate a disorder in the thyroid gland.

Can pitted olives be eaten?

Olive seeds are considered a very useful product: they contain no less nutrients than the fruit itself. Due to their large size, they are inconvenient to swallow, and they are poorly digested, therefore, most often the bones are consumed inside after grinding with a blender or coffee grinder.

Olive pits are rich in useful elements

Black and green olives are healthy fruits that have a beneficial effect on the body. They have a positive effect on his work, have excellent taste and fit perfectly into many dishes.

The olive tree grows mainly in Africa, Australia, tropical regions of Europe, South Asia. For the whole world, the division goes into green and black olives, and only in Russia is the division into olives and olives accepted. Green fruits are harvested earlier than black ones.

Benefit

Olives, whose beneficial properties have long been known in the Mediterranean region, are not yet so popular in Russia, and someone does not even know about the richness of their composition and effect on the body. They are rich in manganese and calcium, which has a positive effect on the musculoskeletal system. Olives are even used to treat joint pain. The benefits of black olives in the prevention of gallstones have been confirmed. You can consume the fruit of the olive tree daily to prevent stroke, angina pectoris and heart attack. They are also very useful for the gastrointestinal tract due to the fact that they help to improve digestion and remove waste products from the body. The olives contain linoleic acid. One of its properties is a healing effect, which helps the speedy healing of wounds and cuts. Interestingly, black olives, the useful properties of which are so numerous, can also relieve headaches.

They contain a lot of proteins, fats, sugar, ether and pectins, alcohol, they contain enough vitamins C, B, F, E and P, iron, phosphorus, fiber and potassium. If you eat olives at least once a week, the work of the heart will improve, blood vessels will expand. Several elements of these Mediterranean fruits have a beneficial effect on cell repair and renewal. In addition to these advantages, olives have other advantages. The beneficial properties are due to the antioxidants they contain. Regular consumption of olives in food helps prevent both the early signs of aging and the progression of cancer.

Healthy olives

The beneficial properties of olives and olives are due to many factors, including the presence of vitamin E and phytosterols, which have a positive effect on the reproductive function of women, therefore these products are recommended for pregnant women and those who are planning to conceive. To people who are sick colds or influenza, olives will be useful for the anthocyanins they contain - colorants that strengthen the immune system and are generally a good anti-cold remedy. Extra virgin olive oil, used in food, will provide a reduction in the number of wrinkles due to the contained oleic acid.

Olives and health improvement

You need to know how to use olives correctly. Their useful properties depend on how the black olives have been processed. If it is impossible to find fresh fruits, it is better to give preference to salted ones, which do not contain preservatives and vinegar. In this form, their benefits are better preserved. Due to the high content of vitamin A, the consumption of olives serves as the prevention of eye diseases. Vitamin E, also found in black olives, is beneficial for the condition of the hair. The benefits for hair and skin from olives will be only if they are ingested. That is, with food.

Olives are heart-healthy due to their high content of monounsaturated fats and antioxidants. Polyphenols have a beneficial effect on the cardiovascular system. They are able to strengthen the walls of blood vessels, prevent the formation of blood clots. Due to this, in turn, the wear rate of the heart is reduced and its functions are improved. Due to the antioxidant activity of the substances contained in olives, the action of free radicals is neutralized. This prevents the appearance of cancerous tumors, premature aging.

Bones are good too

The beneficial properties of olives, their harm are due to the chemical composition. So it is with bones. Olive seeds are commonly used for back pain caused by pinched nerves and muscle inflammation. It is necessary to crush half a glass of seeds and add to 200 ml of molten paraffin or wax. Cool the resulting mass a little and fill a rubber heating pad with it. Then the heating pad is applied to the diseased area of the body for 20-30 minutes until the wax cools. Do the warming up every day, after the procedure you need to rest while lying down, do not make sudden movements. Can I eat pitted olives? We have discussed the useful properties of the latter in the treatment of neurological diseases above. As for eating the whole fruit (including the bone) - this is exactly what some residents of Mediterranean countries do - the opinions of experts about the benefits (or harms) of this method differ.

Recipes containing olives

Means for alleviating the condition of a patient with atherosclerosis: crushed 200 gr. put olives in a thermos and pour over heated to 60 ° С vegetable oil... Insist 48 hours. Drink before meals 1 tablespoon 3 times a day.

You can get rid of edema with a tincture based on the fruits and leaves of the olive tree. In order to prepare the medicine, you need to pour a tablespoon of chopped olives and a tablespoon of leaves with a glass of boiling water, leave for 5-10 minutes in a water bath, then filter the raw materials and add another glass warm water... You need to drink the infusion 1 tablespoon 3 times a day half an hour before meals.

To prepare an infusion that relieves of high pressure, you need to pour 1 tablespoon of leaves with a glass of boiling water, hold in a water bath for about 5 minutes, then strain and dilute with warm water. Consume 1 or 2 tablespoons half an hour before meals 3 times a day.

How to properly include olives in your diet

The benefits and harms of olives depend on both human health and the amount of consumption of these products. There are olives, preferably daily, but in small quantities. For example, add them to salads. Olives go well with fresh cucumbers, feta cheese, boiled chicken breast. In addition to salads, black olives can be added to soups, stews, pilaf and other hot dishes, or used as a snack in between meals.

For whom olives can be harmful

It is desirable for a person to limit himself by buying canned olives. The beneficial properties of them and olives can be detrimental to health if consumed excessively in food. For example, it will negatively affect the health of people suffering from cholecystitis. This is due to the fact that they have a fairly strong choleretic effect. In addition, olives are saturated with vitamin A, which is toxic in significant quantities and has a negative effect on the human body. Canned olives should be treated with extreme caution. When preserving, auxiliary substances are used, with excessive use of which an allergic reaction may occur. Especially dangerous can be ferrous gluconate, which is often used in the production of canned olives. Until the appearance of a stomach ulcer in a person who abuses canned foods.

Olives are the fruit of a long-lived tree belonging to the olive class. Many people confuse them with olives, but this is incorrect. Olives are dark in color and taste different. In addition to the obvious qualities, the chemical list of elements that make up the basis of the fruit also varies. The value of olives has been proven since ancient times. They are widely used in cooking, cosmetology, medicine.

Olives composition

Caloric content 100 gr. product is 114 Kcal. This value is relatively low, but do not include olives in the menu in large quantities when drawing up diets.

Due to the balanced chemical list of elements, olives are beneficial, even when eaten in small portions.

The product includes thiamine, pyridoxine, pantothenic and folic acids, riboflavin, and other B-group vitamins. The composition contains ascorbic acid, niacin (vitamin PP), choline, tocopherol, retinol.

The most significant mineral compounds are distinguished: zinc, sodium, iron, phosphorus, copper, manganese.

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The benefits of olives

The pectin contained in the composition cleanses the body of harmful decomposition products. It removes even the most old toxins, salts of heavy metals, toxic substances. For this reason, olives must be eaten by smokers, people living in smoky cities and working in polluted industrial plants.
Coarse dietary fiber, including fiber, is responsible for the normal intestinal microflora. The substances stabilize the functioning of the entire digestive system, accelerating metabolic processes and weight loss.
B vitamins are essential for humans to control the functioning of the central nervous system. Even a small portion of olives will put in order the psyche, relieve the feeling of anxiety and fear.
Tocopherol is a natural antioxidant. Vitamin E is responsible for the beauty of the skin, hair, nails. The substance prevents premature aging of tissues, activates cell regeneration.
Olives are recommended for women to eat to reduce the likelihood of breast cancer and gynecological diseases. In addition, the olive family improves reproductive performance.
Olives contain a lot of iron, which is responsible for the hematopoietic function. Frequent intake of olives will relieve a person of anemia. For the same reason, the product should be eaten by pregnant girls. The fruits will eliminate the likelihood of congenital anemia in the child.
Representatives of a strong half of the population are recommended to consume 12-15 olives daily. In such a simple way, you will improve potency, as well as pungency and sperm count. The ability to conceive will increase.
The accumulation of potassium has a beneficial effect on the activity of the heart and blood channels. Taking olives seals the walls of blood vessels and expands them, enhances blood circulation. Thanks to this, thrombosis and varicose veins are prevented.
Unsaturated fatty acids remove bad cholesterol from the blood and prevent it from being deposited in the form of plaques. This reduces the likelihood of atherosclerosis and thrombosis.
Olives strengthen the immune system. It is useful to eat them with or without seeds during the spread of viral infections. This increases the resistance to ARVI and influenza.
Numerous studies have shown that the incoming mineral and vitamin complex prevents cancer and blocks the access of blood to the cells of already appeared neoplasms.
Olives contain a lot of calcium, which is needed by adults and children to build bones, teeth and nails. Also, the element is involved in the formation of muscle tissue, which is valuable for athletes.

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The benefits of pitted olives

Not only the pulp is valuable, but also the seed. Usually the product is taken orally, after crushing. However, it is allowed to receive it in one piece.
Bones are indicated for consumption by patients who have stones or sand in the urinary system (kidneys, bladder). To break down the formations, it is necessary to take 12 olives with a bone on an empty stomach 2 times a day.
You can get rid of tartar by eating separately crushed bones. For men, it is useful to take the core of the fruit in order to prevent the prostate, cure ailments associated with the reproductive system.
The benefits of the seeds of olives on the activity of the intestines are undeniable. If you pre-grind the coarse core and take it orally, you will quickly and efficiently cleanse the body of toxins.
Not many people know that bones are perfectly digested. Moreover, the process is faster than in the case of pulp. Therefore, take the rough middle for constipation and intestinal atony.
Olive seeds are recommended for people with osteochondrosis, pinched nerve, ligament and muscle damage. You can grind the middle and prepare a face scrub based on it.

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The benefits of olives in cosmetology

For facial skin

Take a container of a suitable size, connect 10 ml each. oils of olives and fresh lemon. Stir the ingredients until smooth. Apply to face with gentle movements.
Keep the composition for at least a third of an hour, wash yourself. The procedure must be carried out at least 3 times a week. The composition is suitable for any skin type, as a result you get velvety skin, devoid of almost all imperfections.

For body

Take sea salt medium grinding. Choose at your discretion such an amount of ingredients so that you get a gruel, while the crystals should not dissolve.
Combine olive oil and salt in a cup. Stir the ingredients, pour in 60 ml. lemon juice. The result is a body scrub.
Proceed with water procedures, thoroughly steam the skin. Then apply the product with massaging movements. The composition penetrates into the deep layers and qualitatively normalizes blood circulation.

For hair

Apply a herbal mask once every 6 days. As a result, you will have healthy, strong and silky strands.
Heat the olive oil in a steam bath to 35 degrees. Spread the plant-based composition with massaging movements, stretch the remainder to the ends with a comb.
Wrap the hair with plastic wrap and a towel. After half an hour, wash your hair thoroughly. Conditioner can be used instead of shampoo.

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The benefits of olives in medicine

When coughing. Combine 35 ml in a container. butter, 1 chicken yolk and 8 gr. flower honey. Stir the ingredients until smooth. Use the remedy twice a day - in the morning after waking up on an empty stomach, half an hour before bedtime. Drinking water is prohibited.
For constipation. If you suffer from regular or chronic constipation, it is recommended to consume 40 ml daily on an empty stomach in the morning. olive oils. The product perfectly envelops the mucous membranes of internal organs, cleansing them of toxins, feces and toxic compounds.
With a headache. Studies have shown that the oil can help with severe pain. If an ailment develops, drip 1 drop into each ear. Massage the sinks for a while. Apply a small amount of oil to your temples, rub in for 3-4 minutes. After a quarter of an hour, the headache will disappear.
With hypertension. To lower blood pressure, take 45 grams. dried leaves of olives, pour into a glass container, pour the raw material with a liter of boiling water. Seal the container, wrap it with a terry towel. Soak the broth for at least a day. Strain the drink, consume three times a day 20 minutes before a meal. The course must last at least 12 days.

The harm of olives

If you are prone to gaining weight quickly, it is recommended that you refrain from taking it. The product has a high calorie content and can provoke unpleasant consequences.
Remember that olives have a good choleretic effect, therefore, it is forbidden to introduce the product into the diet of people suffering from cholecystitis.

It is not recommended to purchase the composition in canned packaging. Such a product contains a high concentration of salt, which does not have the best effect on the body. Consider possible contraindications and harm. Use olives wisely and consult with a dietitian if necessary.

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Video: how are olives and olives useful?

Olives and olive oil have been valued by man since ancient times. Even in the Stone Age, they were considered an important food and were present in the diet of the caveman. In the Bible, the olive is praised as a symbol of rebirth, faithfulness and endurance. The beneficial properties and benefits of olives are also described in the Quran. But only in our time have the fruits of the olive been thoroughly studied and new processing methods have been found to eliminate their bitterness.

The olive tree is remarkable for its extraordinary vitality - it can stand for centuries even after it is split by lightning. Oliva can grow from a small root left in the ground. The Mediterranean peoples are convinced that those who consume its fruits are also distinguished by their vitality.

What are olives

Olives and olives are fruits of the same type of olive tree, harvested at different ripening periods. During ripening, the olives change color from poisonous green to black-purple and black. The olives are young, immature fruits, and the olives are fully ripe.

Olives and olives are classified into several types:

Green: Fruits harvested before technical maturity, but already of normal size.
Combined: olives harvested during ripening, but not yet fully ripe.
Black: fully ripe fruit.
Blackened by oxidation: fruits that have not reached full maturity, treated with an alkaline solution.

Unfortunately, today's labeling system makes it difficult to determine which olives are cooked. the traditional way, and which by the accelerated technology. Artificially blackened olives can be distinguished by the presence of iron gluconate (E579) in the brine.

Olives also differ in varieties. The main characteristic of olive fruit is its size. Its numerical value is equal to the number of pieces of fruit per kilogram of dry weight.

Collecting olives completely handmade... That is why they are so expensive.

Food of the gods

The most important use of olives and olives is for the production of olive oil.

They are inedible raw, as they contain a lot of bitterness, which gives the fruit the substance oleoropein. Olives travel a long and laborious way to our table. They are soaked for several months in a saline (and, according to some technologies, in an alkaline) solution, oxidized in air, and only then are salted or preserved. Moreover, olives take longer to cook than olives. At home - in Greece, they are salted with the addition of lactic acid bacteria. Naturally, the product prepared by the fermentation method is much healthier than the leached one. It contains more active substances that have a beneficial effect on the human body.

Olives are canned with or without pits. But they are never stuffed. The filler is believed to significantly spoil the flavor of the olives, but add spice to the green olives. Whole fruits retain more nutrients. Therefore, it is better to buy pitted olives. If you are not sure about the naturalness of olives and there are doubts that this is a product prepared by the accelerated method, experts advise you to give preference to green olives.

Olives can be consumed on their own, they can be added to salads, soups, stews. They go well with light dry wines. Olives are high in calories and satisfy hunger well. In addition, olives neutralize the harmful effects of alcohol. Therefore, they are often put in cocktails.

Useful composition

Olives, depending on the variety, contain up to 80% oils, and these are useful unsaturated fats that lower the level of bad cholesterol. Olives have a high content of proteins, sugars, vitamins, essential oils and mineral salts.

These fruits can compete in the amount of dietary fiber, macro and micronutrients, especially sodium and copper. And most importantly, olives are simply packed with antioxidants. The beneficial substances of olives together maintain an optimal balance of organic acids in the blood and general harmony in the body's performance.

Treatment with olives

If you regularly add olives and olive oil to your diet, this will strengthen, heal and normalize the functioning of the stomach and intestines. Olives have a unique feature - they reduce to zero the likelihood of stones of different localization in the body. To do this, it is enough to eat only 5 pitted olives per week. But here an important feature should be noted: in people with sluggish digestion, constipation and adhesions, the bones from olives can provoke the formation of bezoar.

Olives and olive oil have an unusually broad spectrum of action:

Reduce the risk of developing certain types of tumors
Normalize bowel function, eliminate constipation
Improves the functioning of the gallbladder
Restore the gastrointestinal mucosa
Accelerate skin healing in case of abrasions, bruises, burns
Remove slags, toxins, salts of heavy metals from the body
Stabilize cholesterol levels
Helps preserve calcium in bones
Reduce the risk of angina pectoris, heart and vascular diseases
Calms the nervous system
Improves the condition of nails, skin, hair
Give vigor and good mood
Supports male temperament and enhances potency

Those who regularly consume olives and olive oil are not afraid of vascular diseases and heart attacks.

Olives are no less useful for the health, youth and beauty of our skin. Due to the high concentration of vitamin E, they neutralize the damage of free radicals, slow down skin aging. In Greece, olive oil from ripe fruits has long been used to make soaps and perfumes.

Contraindications

Olives are one of those rare products that have no contraindications. The only limitation: due to the high oil content, these fruits have a choleretic effect, so they should be used with caution by patients with cholecystitis. It is also not worth overusing canned olives due to the high content of table salt.

Video about the benefits and dangers of olives

An olive (or rather an olive) is a tree without roots. In a figurative sense - no one still knows exactly where it originated, who harvested the first crop, how the first batch of fruits was harvested. She simply was always - appeared together with humanity, became the heroine of ancient Greek myths and went through all the eras up to the present day. Today it is difficult to imagine our life without olives - the beneficial properties of canned fruits and oils have become a legend that is available to each of us.

A symbol of peace and longevity

The history of the olive tree is the story of legends and myths that have been familiar to us since childhood. Since the Great Flood, the olive branch brought by the dove to desperate Noah has become a symbol of reconciliation, life and fertility. And in the myths of Ancient Greece, one of the most famous stories is the legend of the most valuable gift presented to people by the wisest goddess Athena - an olive that grew out of a rock. A gift that turned out to be even more important than water ...

Why was the ancient Shrovetide tree and its fruits so prized, what is the uniqueness of this plant? It is as if the olive was created by the Almighty for survival and serving people - it is able to grow on arid soil and even in rocks, go without water for a long time and give a rich harvest. For the hot European south, these qualities seemed a real miracle - to this day, the sultry Mediterranean region holds the lead in the production of olives.

This tree is not afraid of the natural elements and years - and to this day you can find olives, which jumped over 2, or even 3 thousand years. No less legendary than the tree itself, its fruits are olives: Wikipedia tells about them in dry scientific language, but their healing properties deserve more lively interest and study.

For a healthy heart and intestines

The main value of olives is magic: its content in fruits is more than 50%. But besides the unique composition, olives have something to boast about: they contain vitamins C, E and A, rich in sodium, potassium, calcium and phosphorus. Nutritionists and therapists are sure: if you eat 4-5 pieces a day, you can prevent many diseases, and if symptoms have already appeared, you can significantly alleviate the condition.

What are the benefits of the black fruit of the oil tree for our health?

They remove toxins, toxins and other dangers of modern metropolitan life from the blood, stimulate the liver.
Strengthens bones and prevents osteoporosis - age-related destruction of bone tissue.
They improve the functioning of the heart, strengthen the walls of blood vessels and help out of the body.
They help prevent stomach diseases - gastritis and ulcers.
They improve kidney function and are ideal for preventing the formation of kidney stones and gall bladder.
They regulate blood pressure and are recognized as a tasty and effective remedy for hypertension.
A set of fatty acids (stearic, palmitic, oleic) slows down the aging process, improves the condition of the skin, nails and curls.

But not only canned olive food work every day for the benefit of our body: in folk medicine, olive leaves are also valued - their benefits are invaluable for hypertension, cardiac and renal edema, dry cough and constipation. If you are on vacation in Italy or Greece - stock up on thin olive leaves, you will not regret it!

And most importantly, olives have practically no contraindications. It is not advised to get carried away with spicy canned food in case of cholecystitis and obesity, but 3-4 things "for a salad" can always be afforded.

Olives in folk medicine

The good news for the adherents of alternative medicine methods is that the fruits of the olive have long been successfully used in traditional medicine.

Ripe dark-colored olives have the greatest healing power - provided that you have chosen a truly high-quality product. How are black olives useful for health and what ailments can they help get rid of?

You can use the fruits of the oil tree in their natural (more precisely canned) form: a few things a day will save you from gastritis, and in case of a headache, it is enough to chew a few olives - and the malaise will pass.

And if you still managed to bring olive leaves from vacation, then with frequent edema you can always make such a healing infusion: pour a tablespoon of chopped olives and oil leaves with a glass of boiling water, keep it in a water bath for 10-15 minutes, then filter and dilute with a glass of warm water. Drink - a tablespoon before meals at least 3 times a day.

Olives and olives - one product, but different colors

You will be surprised, but the word "olives" is our native Russian version. We have long called the olive the olive tree, and the black fruits - olives, i.e. full of oil. All over the world, there are only olives, black and green, and also - chocolate, purple-red, golden, purple and even pink - it all depends on the variety and stage of ripening.

If you ask what the olives look like, the photos show shiny black fruits that look like small barrels, and only sometimes green next to them. But if it is the same product plucked from the branches of an olive tree, why is there such a difference in color and taste?

The fact is that genuine, high-quality olives and olives are products of varying degrees of ripening. The green "barrels" were torn off unripe, while the black ones remained on the branches to be roasted under the caring southern sun. But since freshly picked olives are inedible, this product undergoes conservation, and with it - chemical processing.

The rich black color of olives on our counters is often the result of the addition of a special substance - iron gluconate (E579). It is he who provides a bright bluish-black hue, like expensive ripe olives. Therefore, the solution to the question of which is more useful, olives or olives, is very simple - both types are useful, provided that it is high-quality canned food without unnecessary chemicals.

To choose real healthy olives, you first need to take a closer look at the packaging. The ideal product is packaged not in a tin, but in a glass one, where you can see the color and shape. And don't go after a shiny color - remember: healthy olives can be dull black, with scratches and small specks.

Olives in dietary nutrition

Olives also play an important role in a healthy diet - their calorie content is only 160-170 kcal, and each calorie only benefits the body. Olives and their oil have become the basis of one of the most popular diets in the world -.

The diet for the Mediterranean diet consists of daily cereals and pasta, fruits and vegetables, olive oil and olives, cheeses and sour milk, nuts and dried fruits. From 1 to 6 times a week, you can eat lean fish and chicken (turkey), potatoes and sweets (in small quantities!). Four times a month, you are allowed to pamper yourself with red meat.

The Mediterranean diet is not an ordinary express weight loss course, it is a whole system healthy eating... It not only allows you to lose weight and keep it at the desired level, but also reduces the risk of cardiovascular diseases (by almost a third!), Actively reduces the level of "bad" cholesterol in the blood and helps to improve metabolism.

This is one of the few diets with a lasting effect - if you start eating in this way, you simply won't want to "get off the diet"!

Olives in cooking

Despite the recognition of homeopaths and traditional healers, the area where olives have managed to unfold in all their power is precisely cooking. It's hard to imagine even everyday recipes without olives - the most unassuming chef at least once in his life planted neat black circles in a vegetable Greek salad or filled a hodgepodge with them.

How are European olives used in our Russian cuisine?

For decoration. Salads, snacks, roasts, baked fish - slices and halves of olives will give a spectacular look even to yourself a simple dish, and for a festive table setting, they are simply irreplaceable.
For making all kinds of soups. Gazpacho and others tomato soups, meat and fish hodgepodge, mashed soups - all these dishes will acquire a very special taste with the addition of olives.
For salads, sauces and spaghetti. Real italian pasta almost always with olives, and if you add to this vegetable, fish and meat salads, thick sauces ... Why, you can put olives in almost any dish, the chief instructor is just your imagination.

Olive is a tree known to mankind since time immemorial. It is mentioned several times in the Bible. Wreaths made from its branches were awarded to the winners of the Olympic Games in Ancient Greece. Its branch is the first plant that the dove brought to Noah after the Great Flood.

Although the homeland of the European Olive is the Mediterranean, it has taken root in America and Africa. Fruits and oils are exported all over the world. Living in Alaska, Iceland or the north of the Eurasian continent, you can easily enjoy original dishes Mediterranean cuisine, which is simply impossible to imagine without olives or olive oil.

Where and how they grow

The homeland of the olive is the southeastern Mediterranean. The tree was first cultivated in Ancient Greece, from where it spread throughout the world. The tree begins to bear fruit about two decades after germination. The fruit of the tree in the botanical classification is called drupe.

The olive is known as a long-lived plant. The lifespan of some individual trees is not even calculated in centuries.

The inhabitants of modern Israel claim that in Gethsemane, the place where Jesus was captured, eight olives still grow, which were already bearing fruit in those distant times.

There is an olive tree in the Nikitsky Botanical Garden, which is 2000 years old.

Did you know? The fruits of the black olive tree are called "olives" only on the territory of the post-Soviet space. In the rest of the world, drupes of varying degrees of maturity are called olive, adding a clarification - color.

The olive tree blooms once every two years. Depending on the specific climatic conditions, the tree blooms from early May to late June. Fruits ripen 120-150 days after flowering.

Difference between olives and olives

There is no difference as such between an olive and an olive. We can say that olives are the fruits of the olive tree that have reached full ripeness.

Conversely, olives are not fully ripe olives. The green fruit (olive) has a more elastic structure, but contains less oil.

Change color when preserving only Halkidiki olives. The rest of the varieties do not change color during processing and conservation. It should be understood that the familiar "black" color of olives is acquired as a result of processing with preservatives before they are sent to the jars.

Those olives that ripen on the tree on their own have different shades - from brown to purple, almost black.

How olives are made

From all the olives harvested in the world, they produce:

oil - 90% of the crop;
and pickled olives - 10%

Fresh olive, just plucked from a tree, has a not very pleasant, bitter taste. Therefore, they are eaten only in canned form.

If you have a jar of pitted black olives in front of you, then these are oxidized olives - black oxidized olives. The fruit of this variety was harvested green, but changed color during preparation, pickling and conservation.
With the help of caustic soda, olives get rid of bitterness, while oxidation occurs - enrichment with oxygen.

Drupes, which have matured naturally on the tree, can be of various colors, even red. In such olives, the bone is not removed during conservation. Their flesh is too tender.

Important! Olives grown in Greece are pickled for six months to a year, resulting in a pungent taste. In Spain, the fruits are harvested green, treated with alkali and get oxidized olives.

Types of olives

All olive varieties can be divided into three main categories:

oilseeds - olive oil is pressed from such fruits;
universal - suitable both for eating and for obtaining oil;
table (canning) - this type of olives is used for canning, pickling and eating.

In turn, canned olives can be:

Whole - whole fruits with pits;
Pitted - pitted olives;
Cracked - crushed;
Sliced - cut;
Stuffed - stuffed with various fillings.

Depending on the color and time of collection, the fruits are divided into:

green and light yellow - the collection is made just before ripening;
combined (slightly red to brown) - harvested before full maturation;
black - harvest fully ripe fruits;
black oxidized - harvested unripe, black color becomes after chemical treatment.

Another characteristic of olives is the size, or an indicator of the size of the fruit.

In accordance with accepted standards, olives are:

especially large - from 70 to 110 pcs. in 1 kg;
large - from 111 to 160, respectively;
medium - from 161 to 260;
small - from 261 to 380 pcs.

There are also varieties of olives, depending on the place of their cultivation.

Composition and energy value

The fruits of the olive tree contain the following substances:

water: olives 60-80%; olives 50-70%;
fat, respectively: 6-30%; 10-29%;
sugar: 2-6%; 0%;
protein: 1-3%; 1-1.5%;
: 1-4%; 1,4-2,1%;
ash content: 0.6-1%; 4.2-5.5%.

Minerals contained in 100 g of olives:

- 740 mg;
- 9 mg;
- 85 mg;
copper - 250 mcg;
- 3.2 mg;
- 4 mg;
- 20 mcg;
- 3 mg;
- 1 mcg;
- 0.21 mg.

Pitted green fruits have a caloric value of 113 kcal / 100 g. The pits contain many different fatty acids. They account for more than half of all chemical composition bones.

Did you know? The olive tree came to the New World in 1560, where it is successfully grown to this day, mainly in Peru and Mexico.

The calorie content of pitted canned olives is about 130 kcal. The energy value of a fruit that has reached its maturity on a tree is 155 kcal.

But the same ripe olives, but without pits, have a slightly lower calorie content - 130 kcal.

Beneficial features

The antioxidants found in the fruits of the olive tree prevent the oxidation of fat and cholesterol, thereby reducing the risk of cardiovascular disease, including heart attack.

The fatty acids found in olives are monounsaturated. Such fats have the ability to break down intracellular fat, which helps to lose weight.

Eating the fruit of the olive tree every day can help you satisfy your hunger faster without overeating.
Antioxidants and significantly reduce the negative effects of free radicals, neutralizing oxidative processes in the body. As a result, the likelihood of developing oncological processes significantly decreases.
Anti-inflammatory agents and antioxidants can provide pain relief. The reason is in oleocanthal - a substance whose action is similar to that of non-steroidal analgesics. 2-3 st. tablespoons of oil are similar in their action to the action of the Nurofen tablet.

Vitamin E, contained in the fruit, perfectly protects, nourishes and regenerates the skin and hair.
Olive oil is a natural histamine receptor blocker that reduces allergic reactions in the body. The oil is used for anti-allergic diets. The anti-inflammatory properties can increase blood flow and make breathing easier in asthma.
They have a beneficial effect on the gastrointestinal tract. 250 g olives contain 1/6 of the amount of fiber required for proper intestinal motility. The same fiber creates favorable conditions for the development and vital activity of the necessary microflora.

The iron contained in olives is necessary for our body for oxygen metabolism. And, as you know, all the processes of our life are connected with oxygen.
Vitamin A prevents the formation of age-related degenerative changes in our eyes. A jar of olives (300 ml) contains a tenth of the necessary hedgehog daily value retinol (vitamin A).
Glutathione has a beneficial effect on the immune system, prevents toxins from entering the cell, and improves the quality of lymphocytes.
Linoleic acid has a healing effect, helps the regeneration of the skin.

Cautions, harmful properties

There are some restrictions on the use of olives. One of them is cholecystitis and other manifestations of gallstone disease.

Important! The bark of the olive tree is used instead of quin, the oldest remedy for malaria, and the leaf infusion normalizes blood pressure and respiration.

The high fat content of olives can be laxative.
And, of course, you should not get carried away with olives with individual intolerance and allergic reactions. As you can see, there are very few restrictions and contraindications.

A person has been cultivating olive for a very long time, eats its fruits, crushes oil. In the countries located on the eastern and northeastern coast of the Mediterranean Sea, a kind of cult of veneration of the olive tree has developed over several millennia. There, the attitude towards olive is similar to our attitude towards bread.

And although the bread on our tables is irreplaceable and more familiar, let us also join the culture of the ancient civilizations of Rome and Greece, sometimes indulging ourselves with the fruits of a noble olive.

Olives have recently become a frequent guest on the table of Russians. They managed to win over both ardent supporters and opponents. The latter say that harmful dyes are added to canned olives, and only green olives can be eaten, but they are of little use either.

Canned olives bring benefits or harm to the body, as well as how olives and olives actually differ - this will be discussed in this article.

In contact with

To find out why olives are useful, you should take a closer look at their composition, which is a real storehouse of useful substances. It is not for nothing that this product is recommended as a preventive measure to absolutely all people.

Composition

The chemical composition of olives includes many beneficial substances. First of all, the fat content is striking - 23.9%. 100 grams of fresh olives contains 39.8% of the Daily Value (DV) fat intake.

15.1 g of oleic acid;
3.6 g of linolenic acid.

The rest of the acids are contained in small quantities. Oleic acid belongs to monounsaturated fatty acids and plays an important role in fat metabolism.

There are 19 grams of carbohydrates in olives (9% DV). Of these, 4 g falls on fiber, which is not digested in the intestine, but stimulates its peristalsis and normalizes the intestinal microflora. 4 g of fiber covers the daily need for it by 20%.

There are very few proteins - 1.6 g or 2.1% of the DV.

Of the vitamins, most of all in olives is vitamin E, which is very important for maintaining reproductive health in both women and men. Its content is 5 mg per 100 g of olives, or 33.3% of the DV.

Olives of varying ripeness

There are also noticeable amounts of vitamin A and its provitamin - carotene (3.7% and 4% of the DV, respectively). Very little vitamin PP (1% DV), and very little of the rest.

From mineral substances many:

sodium (350mg, 26.9% DV);
calcium (70mg, 7% DV);
magnesium (25mg, 6.3%).

There is potassium (95 mg, 3.8% DV) and phosphorus (20 mg, 2.5% DV), iron (0.5 mg, 5% DV).

Of the microelements, we note:

copper (0.2 mg, 10% DV);
zinc (0.2 mg, 2% DV);
selenium (0.9 μg, 4.5% DV).

Calorie content 100 grams

The calorie content of 100 grams of olives is 296 kcal (17.6% of the DV). This value is average. The calorie content of olives changes as the fruits ripen. Knowing how many calories are in olives is necessary and wants to lose weight, because energy value theirs is very high.

Canned pitted olives have slightly lower calories. Their energy value is 140-175 kilocalories per 100 grams. But those olives that were pickled with the stone have a little more. After all, fruits that have ripened naturally are pickled with it, and canned without it get their dark color artificially. It is difficult to remove seeds from ripe fruits without violating the integrity of the fruit, therefore they are not pulled out.

Useful properties for women

Is there a benefit to canned olives?

Canned olives have the same health benefits as fresh olives. It is simply impossible to eat them fresh without soaking for months due to their inherent bitterness. And canned a similar procedure was accelerated. To do this, they are treated with caustic soda, and if they want to get a dark color, oxygen is passed through.

In the latter case, the color is fixed with iron gluconate. Caustic soda is neutralized during pickling. At the same time, the content of nutrients will decrease slightly. The amount of sodium is increasing, of which there is already a lot in olives. Therefore, hypertensive patients should not lean on them especially.

Oleic acid also improves the lipid composition of blood cells, strengthens blood vessels, heart well, lowers the acidity of gastric juice, normalizes intestinal function. She shows medicinal properties with gastritis, osteochondrosis, atherosclerosis, thrombosis, arthritis.

Oleic acid is not all that canned olives are good for, which contain tocopherol, iron, calcium and magnesium, zinc and copper.

People with liver or stomach problems should prefer green olives or pitted olives that do not contain iron gluconate. Although in the amount contained in 50 g of olives, it is beneficial - it stimulates hematopoiesis, increases the level of hemoglobin. Cereals, fresh vegetables, egg yolk slow down the absorption of iron gluconate.

How and where do they grow?

Almost everyone who has been to the Mediterranean, Crimea or Abkhazia knows how and where olives grow. Olive trees are now found everywhere in tropical and subtropical climates: in East Asia, Australia, Peru, Azerbaijan and Turkmenistan, Iran and Mexico. Olive is an amazing tree that lives up to 2000 years.

According to popular beliefs, the olive is immortal, therefore, its fruits make people hardy and resilient.

People have known her for 5.5 thousand years. This is evidenced by the stones for squeezing oil and vessels for it in the archaeological layers of those times. The olive branch brought the dove to Noah. Another was presented by Athena to the city that bears her name from antiquity to the present day. She was brought by the dove to Mary in the Gospels.

It is a powerful tree with a thick trunk and lush crown. Olives bloom in April-July with panicles of 10-45 fragrant white flowers. Harvested from early autumn to January. The olives are immediately taken for processing so as not to lose their presentation.

Olive Tree

Is it a fruit, vegetable or berry?

Olives are actually not fruits, although they grow on a tree or shrub, not a vegetable, although they are pickled in the same way, not a berry, although they are similar. In scientific language, such fruits are called drupes, which include:

plums;
peaches;
cherries;
apricots;
all other fruits are single-pit.

Can i eat during pregnancy?

Pregnant women can and even need to eat olives in moderation, if there are no contraindications. The usefulness of olives for expectant mothers is that they improve fat metabolism. Oleic acid is a building material for cell membranes, so a growing fetus needs a lot of it.

In the first trimester of pregnancy, olives should be avoided, and after that - for health.

Which color is better - black or green?

Disputes about which olives are healthier - black or green - have not subsided since they began to be massively imported into our country. The differences between them are much less than similarities.

Let's take a look at how green olives are good for you. They have a little more fat than black fats, as well as vitamin E, 4 times more potassium and 3 times more magnesium. This composition determines the medicinal properties of olives, and also helps to fight fatigue. Their benefits are noticeable and the next morning after a stormy feast, green olives will quickly bring back to normal.

Let us now find out why black olives are useful. They have fewer calories, but more calcium, iron and zinc than green ones.

Therefore, the benefits of black olives are undeniable for anemia, weakness, and sexual dysfunction.

Both olives and olives grow on the same tree, and it is only in Russia that they are distinguished. When asked what color the olives are, here they will confidently say that they are green. Of course, because the black ones are called olives, and the green ones are called olives.

In the rest of the world, both are called olives.

They say that GOSTs are to blame for this. When the first consignments of canned olives arrived in Russia, someone wrote down the green fruits with olives, and the black ones with olives. From this, the division seems to have gone.

Branch with ripe olives

Contraindications

Despite the abundance of useful properties, there are also contraindications to the use of olives. This is an allergy to them, fortunately, quite rare. You need to be very careful with them and patients with pancreatitis and cholecystitis. Their consumption must be strictly limited, and in case of exacerbation, it should be completely excluded. For acidic gastritis, kidney stones and cystitis, consuming large amounts of olives can also be harmful. The first time a child should be given one or two olives to make sure that there are no allergies and individual intolerances.

Useful video

Everything you need to know about olives:

Conclusion

When consumed in moderation, olives and olive oil help to keep skin, hair and nails young, they increase immunity, protect against cancer and save from anemia.
They are also useful for expectant mothers from the second trimester of pregnancy.
Care should be taken with pickled olives, especially dyed pitted black olives, with ulcers, cholecystitis and cystitis.
Olives improve both female and male reproductive health.

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