Health Benefits of Olives

Do you know the nutrition (food) qualities of the olives, as well as the substances that it contains? The olive consists of the following elements: water (67%), olive oil (23%), protein (5%) and mineral salts (1%), of which the most important are the calcium and iron, and contains various types of significant vitamins (vitamins E and D, as well as vitamins B and C).

The olive contains a small amount of protein. If you eat it while it is green, it is useful for the brain, if you eat it black, after good ripening, then the olive oil and the proteins are with greater quality and in quantity. If from the olive we take a sufficient amount of oil, then there is nothing missing in the meal. It is advisable to eat olives with cheese, because the protein from the olives are not enough.

The olive leaves, if you chew it, will relieve the sore palate and throat, because the juice from the leaves of the olive trees are very effective regarding these infections.

The squeezed juice from the leaves is useful against warts, wounds and ulcers, because the olives contain substances that disinfect.