What are the nutritional values ​​of black olives? How to eat black olives

Olives are characterized by thin skin, thick flesh, tender flesh, high oil content, and aromatic taste. They are known as "dried oysters". Black olives are also called black olives. They have sharp points at both ends, a light brown surface, uneven, with three obvious longitudinal ridges, and each thin ridge has a less obvious thick ridge. Black olives contain calcium and vitamin C, and are rich in nutrition. What are the ways to eat black olives? Please continue to browse the following article to find out.

Contents of this article

1. What are the nutritional values ​​of black olives?

2. How to eat black olives

3. How to choose black olives

What are the nutritional values ​​of black olives

Black olives are rich in nutrients and contain calcium and vitamin C. The vitamin C content is 10 times that of apples and 5 times that of pears and peaches.

Black olives are rich in nutrition. The flesh contains protein, carbohydrates, fat, vitamin C, calcium, phosphorus, iron and other minerals. It is believed that olives are sweet, sour and flat in nature, and enter the spleen, stomach and lung meridians, and have the effect of clearing away heat and detoxifying. In winter and spring, chewing 2 to 3 fresh olives a day can prevent upper respiratory tract infections. Children who eat them regularly are very beneficial to the development of bones.

How to eat black olives

The fruit of black olives can be eaten raw, the pulp can be pickled and made into "olive corners" (or "olive sauce") for cooking, and the kernels are an excellent ingredient for cakes and dishes; the seed oil can be used for food, soap making or as other industrial oils.

The wood is grayish yellow-brown, the material is quite solid, and its uses are the same as olives. Black olives are characterized by thin skin, thick flesh, tender flesh, high oil content, and aromatic taste. They are known as "mountain oysters". Black olives are also called black olives.

How to choose black olives

The drupe is oval-shaped, 26-32mm long and 15-17mm in diameter. The surface is brown. The core is spindle-shaped, 22-26mm long and 9-10.4mm in diameter. Both ends are sharp, the surface is light brown, uneven, with 3 obvious longitudinal ridges, and each thin ridge has a less obvious thick ridge. There are 3 eye spots at the tip, and each eye spot has an arc-shaped thin longitudinal groove on both sides, reaching the middle and lower part of the seed, and the two grooves are bent in opposite directions. Large, uniform and full seeds are preferred.