Which is healthier: olives or olives? If they are the same, is there a difference? How high in calories they are, composition, types, beneficial properties for health, harm and contraindications. In our country, the main supplier of these berries is Spain. The most popular Spanish variety is Manzanilla, the Ohiblanco variety is ideal for stuffing, the Sevillano variety is very large, and Caserenya is best suited for the preparation of canned black olives.
Term "caliber" used to indicate the number of olives per kilogram of dry weight. The average caliber is 200/300. The larger the number, the smaller the fruit, and vice versa. So, the inscription 200/300 says that there are no less than 200 and no more than 300 berries per 1 kg.
And yet, the more ripe the olives are, the more oil they contain. It is famous for its high levels of unsaturated fatty acids, which are necessary for lowering bad cholesterol and maintaining the cardiovascular system. Olive oil is better absorbed and therefore so popular in many diets. Fruits ideally neutralize toxins, so they are often added to alcoholic cocktails.
Harmful properties of olives
For some health problems, eating the fruit can be harmful. For example, with cholecystitis, when a strong choleretic effect is exerted on the body. Olives also have a mild laxative effect, as they contain a lot of oil, which is contraindicated in diarrhea.
However, there are much more useful properties in olives (olives)! Eat with pleasure, but do not forget that any medicine can be harmful if consumed in large quantities, which also applies to the fruits of the mighty olive tree.
Video about olives with olives, how to choose and the difference:
