It is preferable, therefore, to eat the olives with salad.
– All olives are not the same. Each variety of olives differs not only in taste, but also in calories and nutrients (mainly in quantities and antioxidant action).
– Cretan olives are less moist, therefore more fat. In general, olives are not forbidden in diets. However, if you overdo it, you are overcharged.
– Cretan olives have more types of antioxidants – mainly polyphenols (19 species) – while Throbes of Crete have fewer species.
– Larger antioxidant activity has Kalamon, Amfissa and Tsakists and the smaller Throbes of Crete.
– The brine in which the olives are placed to freeze is a good source of polyphenols. So do not throw it away. Use it for marinades, as a broth for cooked meats or for salad gratin.
– All olives are good sources of calcium, iron, magnesium, phosphorus, potassium, sodium and vitamins A and E.
Varieties of Olives Calories
Throbes of Crete
(variegated and varied olives) 492
(large, thick, long-shaped, black olives, in brine) 212
(small, green olives, in brine) 257
(large, thick, black, in brine) 146
(small, black olives, in brine) 297
Note: The calories have been calculated per 100g. olives without a pit (20 large or 30 small olives).
How do antioxidants benefit you:
The antioxidants are a group of chemical compounds that protect cells and body tissues from free radicals, which cause their destruction, and which caused a lot of damage diseases (skin aging, multiple sclerosis, cancer, etc.). The powerful, therefore, antioxidant action of olives contributes:
• Good brain function.
• To prevent certain types of cancer.
• In the prevention of cardiovascular diseases.
• Strengthening the immune system.