General

What is the difference between olives and olives? And what is the use of them

Oval fruits of the olive tree grow onmedium height trees. This plant takes its origin from the Mediterranean: for centuries they were part of the main diet of the peoples inhabiting the shores of the Mediterranean. Olive trees grow slowly, their life expectancy reaches 500 years, and their height can reach 16 meters. And they are used for growing and olives, and olives.

They grow in areas where there is nofrosts, preferring dry well-drained soil. The tree begins to bear fruit, reaching 3-4 years of age. However, in some cases, it will take more time to start harvesting olives. On the pages of the resource Nutrition And You collected a lot of interesting facts about this plant, showing that olives are not only tasty, but also very good for health.

Content

  • 1 What is the difference between olives and olives
  • 2 Health benefits of olives
  • 3 Olives are an antioxidant
  • 4 Olive oil made from olives or olives?
  • 5 What is the difference between olive and sunflower oil
  • 6 What are dangerous olives?

What is the difference between olives and olives

It should be noted that black olives (olives) -these are mature fruits, and green ones are immature. Both those and others are used in the food industry and are not different fruits. Color depends only on the degree of maturity. The taste of olives depends on the variety. Dark olives have a milder taste, and green olives are sharper and sharp. Green olives are called fruits collected before they ripen. Their color varies from yellow to green. Combined olives are fruits collected from ripening to maturity: their color varies from brown to pink. Black olives (they are called olives in Russia) are fruits collected after ripening.

It is important to note that raw olives are not consumed at all and require processing, since they contain the bitter ingredient oleuropein, which in large quantities can cause laryngeal spasms.

Health benefits of olives

It should be immediately noted that olives cannotboast a high content of vitamin C. Their useful qualities are different. Olives are traditionally regarded as very healthy food. They not only provide energy, but also contain plant antioxidants, minerals and vitamins in appreciable quantities.

Olives are moderate in calories. Their energy value is 115 kilocalories per 100 grams. Calories come mainly from fat. At the same time, olives contain healthy fats in the form of acids that help reduce the level of low-density lipoproteins (“bad cholesterol”) and increase the level of “good cholesterol”. Studies have shown that a Mediterranean diet helps prevent coronary artery disease and stroke.

Olives are an antioxidant

Olives also contain compounds thatprovide olives with their bitter and spicy taste. These are powerful natural antioxidants. Together with vitamin E, they play a vital role in combating cancer, inflammatory processes, coronary arterial disease, degenerative diseases of the nervous system, diabetes and other diseases. Studies show that olives have anti-inflammatory qualities similar to those of Ibuprofen.

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Olives contain significant amounts of vitamin E. 100 grams of canned olives contain 1.65 milligrams of this vitamin, which is 11% of the recommended daily intake. Vitamin E is a powerful fat-soluble antioxidant that is required to maintain the integrity of the mucous membranes and skin. In addition, olives also contain significant quantities of minerals such as calcium, copper, iron, manganese and zinc.

Olive oil made from olives or olives?

Black olives make olive oil, andgreen olives - canned. Olive oil is considered as one of the most useful edible oils, because it contains less saturated fat. Olive oil is characterized by the recommended ratio of the content of important fatty acids. By the way, to pour high-quality extra virgin olive oil you cannot use plastic containers, since even a new plastic still has at least a minimal odor that olive oil will quickly absorb.

What is the difference between olive and sunflower oil

Since olive oil contains substantiallymore oleic acid than sunflower, it is better absorbed. Oleic fatty acid is very useful for the body, as it promotes the processes of digestion and makes olive oil a dietary product. In addition, when heated in olive oil, much less hazardous substances appear, which means that, unlike sunflower, it is suitable for frying.

Nutritionists recognize olive oil more useful because it strengthens bone tissue, prevents aging of the body and the development of diseases of the cardiovascular system.

Why are olives dangerous?

Olives are considered a safe food. However, some people may experience allergic reactions to caustic soda. Soda and salt, which is processed olives, contain a lot of sodium - more than recommended to eat. Place the olives in a bowl and rinse them several times before eating them to wash off the excess salt and soda.

Hazard can be cannedolives. Their color directly depends on the technologies used in their production. Thus, canned black olives, called olives in Russia, as well as green olives, are harvested unripe. And then because of the special treatment, their color turns black. To obtain such an effect, the fruits are oxidized with E524 and E579 additives (therefore, it is better to once again look at the presence of these additives when you buy olives in the store). Their color becomes black, they are softer, and the fruit has a specific taste.

Did you know before that black and green olives are not different fruits and differ only in the degree of maturity? Share in the comments and in our Telegram-chat.

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