Nutritionists listed the pros and cons of eating olives

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The unusual taste of olive tree berries was appreciated even in ancient times, but now it is used only in cooking. According to nutritionists, there are certain pros and cons of using olives for health.

Although olives and olives are fruits of the same tree, their calorie content varies greatly: canned green berries range from 180 kcal, while , as in black, this indicator reaches only 115 kcal.

Although both options are well suited for vegetable diets, doctors recommend that people who want to lose weight pay attention to the level of salt. Its excess in the body often leads to water retention, which, in turn, increases the risk of edema and cardiovascular diseases.

However, the positive properties of olives outweigh the negative ones, since the fruits contain monounsaturated fatty acids, various minerals, vitamins A and E.

The latter contribute to good digestion, normalize the female hormonal background, promote the healing of microcracks in the heart muscle and thin the blood, reducing the likelihood of thrombosis. At the same time, doctors advise not to use this product for cystitis, hypertension, gastritis, as well as liver and kidney diseases.