The nutritionist said about the crust of olives for a healthy intestine.

Antonina Starodubova, the chief post-employment fahivets, nutritionist of the capital’s department of health protection, spoke about the ceremonial.

For її words, the cream of growing fats, which are found in olive oil, the olives themselves are rich on the basis of grub fibers, which reduce the risk of developing oncological pathology and promote normal bowel function.

So, in 30 g (10 olives), approximately 5% of the recommended pre-cooking of food fibers. The same for a rahunok of grub fibers, olives should be loaded with fewer calories, lower olive oil - by 120 calories (the equivalent of one tablespoon of olives) you can get 60 g of olives (10–20 olives),” Vaughn said.

With this, the nutritionist warned that one standard can of canned olives can replace a given salt norm. Vaughn said that olives without a brush are more likely to seep with rosemary and often more salt. At the same time, classic olives are pickled with a brush and take more natural relish.

Behind the words of Starodubova, in the plan of food value, there is no difference between olives and olives.

Black olives.

However, the value of vіdmіnnostі not sutєvі і when choosing olives varto orientate on their savory likeness,” Starodubova explained.

So she added that you can look at the Kalamata olives, the stink shards are seen in the largest sizes and in the largest amount of monounsaturated fats.

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