Olive
The olive is: low in cholesterol high in dietary fiber, iron, and copper rich in essential fatty acids (Omega 9 monounsaturated) and calories a good source of Vitamin E, a fat-soluble antioxidant that neutralizes damaging free radicals, along with polyphenols and flavonoids, which have anti-inflammatory properties. Eat olives in moderation if you are interested in: weight loss (low-fat, low-calorie diet) avoiding salt or vinegar (olives are high in sodium due to the brining) avoiding iron (hemochromatosis) The timing of the harvest determines the color ~ they are green when picked before they are ripe and deep purple if picked when ripened. Many black olives are blackened after harvesting and then the color is 'fixed' with ferrous sulfate/ferrous gluconate, often used to treat iron-deficiency anemia. If you suffer from hemochromotosis (when the amount of iron stored in the body is too high), you may wish to avoid olives black...