Olives
Olives are one of the most famous Mediterranean delicacies and also one of the healthiest foods for human health.
The ratio of BJU in the product
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Description
Olives, or as they are also called, olives are the fruits of trees of the Olive family. The olive tree is one of the most ancient plants cultivated by man. Moreover, it is reliably known that in ancient times olives were cultivated in rather large territories - starting from the Canary Islands, throughout the Mediterranean, in the regions of Asia Minor, as well as in the Caucasus and Crimea.
In modern times, the wild olive tree can no longer be found, but its cultivated form is grown throughout the Mediterranean, in northwest Africa, South and North America, Asia Minor, Australia, East Asia and India. There are about 60 types of olive trees. They mature for a long time, but then over the years they bear fruit.
Today, the largest olive producers are Spain, Italy, Turkey, Tunisia, Syria, Egypt, Greece, Croatia, Libya, Algeria, USA, Argentina, Peru and other countries.
The main product obtained from olives is olive oil. Its production takes about 90% of the total olive harvest. This oil is primarily a high-quality food product widely used in cooking in various countries. Besides cooking, olive oil is used in perfumery, chemical industry and soap making.
Olives are not consumed raw, since they have a very tart taste, but they can be preserved in all possible ways: in salt, oil or vinegar, with or without seeds. Often, instead of a bone, all kinds of fillings are put into the olive - small sardines, pieces of pepper, capers. Canned olives are used as a cold snack, added to various salads, and are also widely used in the preparation of pizza, stewed vegetables, and poultry or meat dishes.
Composition and calorie content of olives
100 g of canned olives contains 75.3 g of water, 15.3 g of fat. 3.3 g fiber, 4.3 g ash, 1 g protein and 0.8 g carbohydrates; vitamins: A, B1, B2, PP, B5, B6, B9, B4, E, K; macronutrients: phosphorus, magnesium, sodium, potassium, calcium; trace elements: zinc, selenium, iron, copper.
The calorie content of olives is 145 kcal per 100 g of product.
Useful properties of olives
For thousands of years, olives and olive oil have been used not only for food, but also as a rather effective medicine. Many experts agree that olives contain most of the nutrients necessary for a person, including a rich set of vitamins, macro- and microelements, antioxidants.
For example, olives are useful for their polyunsaturated fatty acids, which maintain cholesterol levels in the body and prevent the development of heart attacks, atherosclerosis, stroke and other diseases of the cardiovascular system. Regular consumption of olives in food has a beneficial effect on the activity of the digestive tract.
In traditional medicine, the beneficial properties of olives are used for prophylactic purposes against osteochondrosis and cancer, due to the content of antioxidants in them. In case of gastritis with increased acidity of gastric juice, experts recommend eating 10 olives twenty minutes before meals, as this contributes to better digestion of food.
Olives also benefit from strengthening cell membranes, which helps speed up wound healing. If you consume several fruits of olives daily together with seeds, then a person will never suffer from constipation.
Olive oil is a component of various medications that are taken for diseases of the digestive system and gallstone disease. In folk medicine, olive oil is used for cuts and burns, gout, arthritis, osteochondrosis, visual impairment and female sexual function. Its use is believed to promote conception.
An infusion of olive leaves is used in folk medicine as a diuretic, as well as for shortness of breath and hypertension.
Contraindications
Most nutritionists agree that olives and their products have no contraindications. Nevertheless, despite the numerous benefits of olives, they have a choleretic effect, so they are not recommended for people with cholecystitis.
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