In recent times the consumption of green and black olives has increased because, in addition to being a recognized appetizer, there is more information about their nutritional value. Now, between the two varieties, which ones are better for health?
All the types that exist provide healthy fats, fiber, vitamins and minerals. But in principle, the difference in color occurs at the time of harvesting the fruit. Keep reading about them.
Green and black olives: what are their differences?
At the beginning, all olives are green, although with the passage of time they mature and change their hue to purple and, finally, to black. Generally, this happens within 4 months. But do they differ in something else?
Green olives owe their color to the presence of chlorophyll. They also have interesting amounts of carotenoids (bioactive substances with beneficial effects), which are responsible for the yellow coloration that arises when they are fermented in the Sevillian or Spanish style.
They also have antioxidants and protectors against free radicals called phenolic compounds , such as lignin, flavonoids and oleuropein, which gives it the characteristic bitter taste. We cannot fail to mention potassium, calcium, and vitamins.
According to data expressed in the Food Guide of the Spanish Nutrition Foundation, 100 grams of this product has 14% monounsaturated fat. In contrast, in black olives the percentage of oil increases due to maturation, so that they will always contain a greater quantity, reaching 20% of this type of fat. Therefore, there are more calories.
Also in the latter, the presence of oleuropein decreases and, as a product of its degradation, different varieties of phenolic compounds appear, including anthocyanins, which give them color. Along with this, it increases the proportion of dietary fiber, iron and the production of organic acids such as malic, oxalic and citric.