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Green Or Black Olives
Green and black olives are the cured fruits of the olive tree, commonly eaten whole or used as a savory ingredient. They are rich in monounsaturated fat and contain polyphenol antioxidants, but are often high in sodium due to brining.
Beneficial properties
rich in monounsaturated fats
contains polyphenol antioxidants
source of vitamin E
supports heart-healthy eating patterns
low in carbohydrates
Nutritional highlights
Olives provide mostly monounsaturated fat, along with vitamin E, copper, small amounts of iron and fiber, and antioxidant compounds such as oleuropein and hydroxytyrosol.
Conditions it helps with
Heart Disease
Includes: Heart Disease (Cardiomyopathy)
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High Blood Pressure
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High Blood Pressure
Includes: High Blood Pressure / Hypertension
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High Cholesterol
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