Carb content of olives

continued over

either whole, pitted, oil-cured, stuffed,

sliced or thrown into cooked dishes.

Oily operators

In traditional herbal medicine practices,

preparations from olives and olive leaves

have often been used in treatment of

inflammatory problems, including allergyrelated

inflammation. Olive extracts have

now been shown to function as antihistamines at

a cellular level by blocking

special histamine receptors (called H1

receptors). Their copper content is one

of the reasons why olives are good antioxidants, and copper-deficient


seem to lead in some cases to increases

in blood cholesterol levels. Copper also

helps with the incorporation of iron into

red blood cells, preventing anemia and is

involved with generation of energy from

carbohydrates inside of cells.

Research studies suggest that

Mediterranean diet, which is rich in

monounsaturated fatty acids help to

prevent coronary artery disease and

strokes by favoring healthy blood lipid

profile. Oil expressed from olives is

recognized as one of the healthiest of the

edible oils since it contains less saturated

fat than other oils, and includes Omega-6

and Omega-3 essential fatty acids.

Colour coded

Green Olives are picked when the fruit

is fully-grown but before having ripened.

Includes olives in shades of green

and yellow. Semi-ripe olives are often

turning colour, having been picked at

the beginning of the ripening cycle, so

there are shades of red to brown on the


Nutritional content of olives

A serving of 100g of olives (can vary a little bit in relation to how they are pickled)

averagely contains 115 calories (expect 5 cals per olive) but only 6g of carbs, so

almost a negligible amount unless you're eating barrel-fulls. They have a very low

protein content and a low GI profile. While they have 10g of fat in a 100g serving,

about 15% of your recommended daily amount (RDA*), the fats are 'good fats'.

There's also a healthy wallop of Copper (28%), Iron (18%), Potassium (19%), dietary

fibre (12%) and Vitamin E (10%). The sodium content is high, and varies according

to preparation - many olives are cured in brine, hence accounting for up to 30% of

your RDA, so not great for a low-salt diet.

*Percentage RDAs are based on a 2,000-calorie diet.



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