The olive contains about 15-20% in olive oil, 30-60% in water and the remaining is fiber, sugars, and proteins. The pulp contains 96-98% of the oil, while the seed contains only 2-4% of the oil. The average fatty acid composition of olive oil is 78-83% in mono-unsaturated oleic acid, 6-9% in essential polyunsaturated linoleic acid, 8-15% in saturated palmitic acid and 1.5-3% in stearic acid. Olive oil also contains 19 mg of Vitamin E per 100 gr. of oil. The natural presence of Vitamin E which plays the role of nutrient and natural anti-oxidant, the important presence of monounsaturated fats and the right bearing of the essential polyunsaturated ones, make olive oil a product to be preferred and chosen. Olive oil is not a significant source of dietary fiber, sugar, Vitamin A & C, Calcium and Iron. Olive oil does not contain sodium.
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