Those with diabetes or high blood pressure should be cautious about consuming canned olives. Their high sodium content can lead to a variety of chronic diseases and life-threatening conditions. Those with low sodium intake should also be cautious about consuming canned olives.
A quarter cup serving of canned black olives contains 33 calories. They are also rich in monounsaturated fat, antioxidants and vitamins. They are an inexpensive way to add more olives to your diet.
They are a good source of dietary fiber, which promotes a healthy digestion. They are also a good source of vitamin E. They are high in iron, which aids in oxygen sensing and energy production. They are rich in MUFA, a type of unsaturated fatty acid, which may help to reduce the risk of heart disease. They also have small amounts of protein.
There are a few different varieties of olives, and they vary in their nutritional value. The most common types are black and green. In general, green olives are the best choice for boosting vitamin E. They are typically high in olive oil, which contains a variety of antioxidants.
Table olives have been reported to have antioxidant and anti-inflammatory properties. They are a good source of fibre and essential amino acids. The proteins in these olives are also of high quality.
These fruits contain a compound known as oleocanthal, which has been shown to kill cancer cells. They also contain luteolin-7-O-glucoside, which has been quantified as 0*26(17)- 2*8 mg/100 g of fresh weight.