Canned olives

Canned olives are most often usually served not only as an independent snack, but also used when preparing all kinds of salads and other dishes. The process of preserving olives contributes to the preservation of consumer and taste characteristics of fruits for a rather long time, as well as their relief from natural bitterness. It seems that it will not take much time to find canned olives on the shelves of domestic stores.

Due to the fact that olives are still immature fruits with a bitter and not very pleasant taste, they are subjected to conservation. On an industrial scale, to get rid of this taste, olives are soaked for a long time, and then preserved. At the same time, various types of canned olives stand out - natural (with and without bone), as well as with a variety of fillers.

Experts do not advise buying canned olives with fillers, in particular with anchovy paste. The fact is that all fish with insides are used to make such a paste, so over time the filling begins to deteriorate. That is why the manufacturer is forced to lay very high concentrations of preservatives. Lemon, milk, ascorbic - as many as three acids per small jar. Having tasted such canned olives, even the healthiest person can feel stomach pains.

The safest filling for canned olives is a bone. It is in the bone that olive oil is so useful for our body. Therefore, if the fruits are preserved with a bone, this oil gradually goes into the tissues of olives and soaks them.

The benefits of canned olives

The ideal composition of the product, which contains the benefits of canned olives - the olives themselves, water, salt and citric acid, which neutralizes the natural bitterness of the fruits. In addition, find on a jar of canned olives the amount of fat - in one hundred grams of a quality product there should be at least thirty of them. The calorie content of canned olives is usually 145 kcal per 100 grams.

In olives and olive oil, fatty acids are present that have the ability to transform cholesterol into compounds that are rapidly dissolved and excreted from the human body. In addition, the benefits of canned olives are also obvious due to the fact that with moderate consumption they have a favorable effect on the functioning of the gastrointestinal tract, contributing to better digestion of food.

One cannot but say about calcium, which is found not only in fresh fruits, but also in canned olives. It has a positive effect on bone tissue, and an element such as manganese strengthens muscle and connective tissue, which is important for human health.