1 Benefits
1.1 Health Benefits
Cancer prevention, Helps in cartilage regeneration, Prevents macular degeneration, Treatment of alzheimer's disease
Anti-oxidant properties, Anti-inflammatory properties, Cancer prevention, Maintains healthy cholesterol level, Reduces blood circulation problems, Treatment of cough, fever & sore throat, Treatment of Hypertension
1.1.1 General Benefits
Anti oxidant properties, Anti-inflammatory properties, Boosts immune system, Controls blood pressure, Digestive aid, Maintains healthy cholesterol level
Treatment of asthma, Treatment of cataract, Treatment of hepatitis, Treatment of macular degeneration, Treatment of neurodegenerative diseases
1.2 Skin Benefits
Hydrates skin, Skin rejuvenation, Treatment of skin diseases
Treatment of Rheumatism & Dermatitis, Treatment of Skin Inflammation
1.3 Hair Benefits
Acts as moisturizer, Good conditioner, Regulates hair growth
Unknown
1.4 Allergy
1.4.1 Allergy Symptoms
1.5 Side Effects
Affects blood glucose levels, Dizziness, Stomach pain
Hypertension, Ventricular Tachycardia
1.6 Recommeded for
1.6.1 Pregnant Women
1.6.2 Lactating Women
1.7 Best Time to Eat
Hardly eaten raw, Olive oil is consumed for many purposes.
As a snack in the late afternoon, Eat the fresh ones, avoid mixing with any other foods, don't eat after meal., Morning time (before lunch), Strictly avoid empty stomach
2 Nutrition
2.1 Serving Size
2.2 Carbs
2.2.1 Fiber
2.2.2 Sugar
2.3 Protein
2.3.1 Protein to Carb Ratio
2.4 Vitamins
2.4.1 Vitamin A (Retinol)
20.00 mcg150.00 mcg
0
426
2.4.2 Vitamin B1 (Thiamin)
2.4.3 Vitamin B2 (Riboflavin)
2.4.4 Vitamin B3 (Niacin)
2.4.5 Vitamin B5 (Pantothenic Acid)
2.4.6 Vitamin B6 (Pyridoxin)
2.4.7 Vitamin B9 (Folic acid)
2.4.8 Vitamin C (Ascorbic Acid)
2.4.9 Vitamin E (Tocopherole)
2.4.10 Vitamin K (Phyllochinone)
2.4.11 Lycopene
2.4.12 Lutein+Zeaxanthin
2.4.13 Choline
2.5 Fat
2.6 Minerals
2.6.1 Potassium
2.6.2 Iron
2.6.3 Sodium
2.6.4 Calcium
2.6.5 Magnesium
2.6.6 Zinc
2.6.7 Phosphorus
2.6.8 Manganese
2.6.9 Copper
2.6.10 Selenium
2.7 Fatty Acids
2.7.1 Omega 3s
2.7.2 Omega 6s
2.8 Sterol
2.8.1 Phytosterol
2.9 Water Content
2.10 Ash
3 Calories
3.1 Serving Size
3.2 Calories in Fresh Fruit with Peel
115.00 kcal77.00 kcal
15
299
3.3 Calories in Fresh Fruit without Peel
3.4 Calories in Frozen Form
3.5 Calories in Dried Form
3.6 Calories in Canned Form
3.7 Calories in Foods
3.7.1 Calories in Juice
60.00 kcal60.00 kcal
17
461
3.7.2 Calories in Jam
200.00 kcal238.00 kcal
49
420
3.7.3 Calories in Pie
240.00 kcal320.00 kcal
80
450
4 Characteristics
4.1 Type
Tree fruit
Fruit vegetable
4.2 Season
Spring, Summer
Spring, Summer
4.3 Varieties
Manzanillo, Sevillano, Mission, Ascolano, Barouni, Gordal, Rubra and Picholine
Physalis franchetii, Physalis pruinosa, Physalis peruviana, Physalis heterophylla and Physalis philadelphica
4.4 Seedless Variety
4.5 Color
Black, Green, Purple, Yellow
Bright Yellow, Orange
4.6 Inside Color
4.7 Shape
4.8 Texture
4.9 Taste
4.10 Origin
Eastern Mediterranean Region
Chile, Peru
4.11 Grows on
4.12 Cultivation
4.12.1 Soil Type
4.12.2 Soil pH
1.3.2 Climatic Conditions
2 Facts
2.1 Facts about
- In ancient Greece, 1st eye shadow was made by adding olive oil in ground charcoal.
- The most expensive form of olive oil is Extra Virgin.
- Largest type of olive tree is known as donkey tree & smallest one is called bullet.
NA
2.2 In Alcoholic Beverages
2.2.1 Wine
2.2.3 Beer
2.2.4 Spirits
2.2.5 Cocktails
2.3 Production
2.3.1 Top Producer
2.3.2 Other Countries
Algeria, Egypt, Greece, Italy, Morocco, Portugal, Syria, Tunisia, Turkey
NA
2.3.3 Top Importer
United States of America
Netherlands
2.3.4 Top Exporter
3 Scientific Name
3.1 Botanical Name
Olea europaea
Physalis Peruviana
3.2 Synonym
Not Available
Alkekengi, Herschellia & Pentaphitrum
4 Classification
4.1 Domain
4.2 Kingdom
4.3 Subkingdom
Tracheobionta
Tracheobionta
4.4 Division
Magnoliophyta
Magnoliophyta
4.5 Class
Magnoliopsida
Magnoliopsida
4.6 Subclass
4.7 Order
4.8 Family
4.9 Genus
4.10 Species
4.11 Generic Group