Green and black olives Is there a difference in nutritional composition?

Russian nutritionist Dr. Mikhail Ginzburg revealed the beneficial and harmful substances and nutritional properties found in the two types of olives.

The expert, speaking to Sputnik Radio, points out that green olives and black olives are the same product, and they differ only in color, not in composition. Olives are rich in vitamins and minerals and contain natural antioxidants.

He says: “The presence of oil in olives is one of the beneficial properties because olive oil has many therapeutic properties. When this oil, which is rich in omega-9 unsaturated fatty acids, is consumed in moderation, the level of inflammation and the risk of vascular diseases decreases.”

The expert points out that olives are only eaten salted or fermented, so he warns against eating too much of them because in both cases they contain a high percentage of salt.

He says: “Excessive consumption of salty olives negatively affects the walls of blood vessels and contributes to high blood pressure. There are studies that have shown that excess salt in the diet “kills” as quickly as excess sugar.”

“Olives should never be the basis of the diet, but they can be eaten as a small addition, 2-3 pieces, to add flavour to the food, after the meal or in the middle of it, if the person does not suffer from obesity or high blood pressure. As for young people and people who exercise and their work requires physical activity and do not suffer from high blood pressure, they can eat more than that,” he added.