Black olives are simply olives that are allowed to fully ripen on the tree before harvesting. Green olives are the unripened fruit of the olive tree.
Olives are a great source of monounsaturated fats and Vitamin E. Monounsaturated fats are beneficial because they are stronger than polyunsaturated fats therefore they offer greater protection against cellular damage. Vitamin E is the body's primary fat-soluble antioxidant, meaning that it rids the body of free radicals in areas that are rich in fat. The combination of Vitamin E and monounsaturated fats allow black olives to provide great antioxidant benefits to the human body.
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