What nutritional value does a olive have?

Answer 1

Olives are known, and perhaps avoided, for their high fat content. There is not much focus put on the nutrition in olives. It is true, they are a very good source of oleic acid, a nutritious monounsaturated fat, also called omega-9 fatty acid.

Seventy five percent of the olive fruit is oleic acid. Monounsaturated fat is actually required by the body. It is extremely important for proper cellular function, as it is a key component of cell membranes, as well as other parts within the cell, protecting the mitochondria and the cell's DNA. Also, with its oily consistency, oleic acid helps lower blood cholesterol levels.

The nutritional value of olives also includes the high vitamin E content. The primary fat-soluble antioxoident, vitamin E works to prevent free radical damage in fatty areas of the body. It neutralizes free radicals which are naturally produced by cells during energy production, before they can affect other cells. Olives also have high amounts of polyphenols and flavonoids, which also act as antioxidants. The combination of strong antioxidants, with the cellular protection of oleic acid, makes this food a powerful degenerative disease preventing fruit.

Olives also are good sources of iron, copper, and dietary fiber. One cup provides 25% of the daily recommended amount of iron, 20% of vitamin E, 17% of dietary fiber, and 17% of copper.