Olives Nutrition, Exceptional Properties
Olives have extraordinary nutrition properties and play a key role in the Italian cuisine.
Much has been written about olives and their nutritional properties, in some cases though, trumpeting wrong assumptions, because of their number of calories they are incorrectly excluded from diets, when instead they are actually excellent food supplements playing a central part in many low – calorie Italian recepies. Olives contain important nutrition properties, high quantities of lipids as well as vitamins and potassium.
They represent a main constituent in the Mediterranean diet, both eaten as a friut, pickled or cooked, and also in extra virgin olive oil, the star ingredient of almost all italian dishes.
Few know that their nutrition traits can, for example, exercise a significant function in improving the metabolism and lower cholesterol due to the presence of monounsaturated fatty acids. Moreover, Italian olives and their extracts stimulate the appetite and carry a strong digestive power, a good reason for choosing them over butter and oil seeds. But that’s not it, they are rich in antioxidants and anti-inflammatory substances, too.