The health advantages of olive oil have been studied extensively. Antioxidants in extra virgin olive oil, which is the highest grade oil available, help prevent cellular damage produced by chemicals known as free radicals.
People have been consuming olive oil for thousands of years, and it is a mainstay in the Mediterranean diet as well as European cuisines. There are no carbohydrates or proteins in it. It is a healthy addition to your diet because it is entirely made up of fat, in the majority of monounsaturated fatty acids.
Extra virgin olive oil has an immense range of aromas and flavors. Olive oil is produced from the fruit itself, unlike oils extracted from seeds, nuts or grains.
Vitamins of Olive Oil
One tablespoon of olive oil contains approximately 1.9 milligrams of vitamin E, and this vitamin E protects our cells from free radicals.
Olive Oil Nutrition Facts and Health Benefits
One tablespoon (14 g) of olive oil contains around 119 calories, 0 grams of protein, 0 grams of carbohydrates and 14 grams of fat.
Extra virgin olive oil includes phenolic compounds such as oleuropein, oleocanthal and its derivative hydroxytyrosol. The bitter and pungent flavor of olives is due to these chemicals. They work together with vitamin E, another powerful natural antioxidant present in virgin olive oils.