Nutritional characteristicsOlives are made up mostly of water and their caloric intake is around 150 calories per 100 grams. The fiber content of table olives is around 2.6 grams per 100 grams of edible portion and 1.73 g per 100 kcal, so according to the regulations it can be considered a source of fiber. Table olives help cover the recommended daily amount of fiber, which is 30 grams.
It provides carbohydrates and proteins in small amounts, specifically 1 gram and 0.8 grams per 100 grams, respectively. A quantity of 25 g of olives (the 7 olives mentioned at the beginning of this entry) provides approximately 0.28 g of sodium. To a lesser extent, they contain other minerals already mentioned. As for vitamins, table olives provide small amounts of B and fat-soluble vitamins such as pro-vitamin A and E, the latter two being antioxidant. With regard to fat, its proportion is usually around 20 percent. The most abundant fatty acid is oleic acid: 82 percent, followed by palmitic: 13 percent, linoleic (Omega-6): 5 percent, stearic: 3 percent, linolenic (Omega-3): 1 percent, and palmitoleic: also 1 percent.
Thus, olives have laxative and appetizing properties, they are digestive, antioxidant and stimulate the production of gastric juices, favoring the assimilation process of food. They are indicated in cases of lack of appetite because they stimulate the digestive processes and open the appetite. In diseases of the gallbladder, olives, like their oil, facilitate the emptying of the gallbladder. They are also beneficial in the case of lazy gallbladder and in cases of biliary dyspepsia. Studies by specialists in nutrition, cardiology and neurology agree that the consumption of olives is beneficial for preventing cardiovascular diseases and delaying the effects of aging, which helps to avoid Alzheimer's.