Black and green olives - what's the difference? Most are accustomed to consider green fruits as olives, and black ones as olives. Some are sure that the berries grow on different trees, while others - that the fruits have varying degrees of maturity. We offer to understand the secrets of growth, taste, harm and benefits of fruits.
Material Content:
Where and how olives and olives grow
European olive is a tree on which olives and olives grow. And only in Russia the fruits are called olives. All over the world their common name is olives.
The tree grows only a meter in height, but in breadth it can grow significantly. If you do not properly care for the olive, it very quickly turns into a bush and dies due to insufficient light at the base.
Olive is a very persistent plant that survives under dry conditions and tolerates frosts of up to 10 degrees. A distinctive property of a tree is its ability to be updated and reproduced.
When harvesting green fruits are removed manually and put in special baskets. To collect ripe berries, which crumble themselves, use small nets, hanging under each tree.
The berries on the tree grow poisonous green, then their color changes to grass green, then purple and turns into bright black fruits that are saturated with a lot of oil.
Olives and olives: difference in chemical composition
Tasty and nutritious fruits have a fibrous structure and are well absorbed by the body.
The composition of olives and olives includes:
- phosphorus;
- calcium;
- B vitamins;
- copper;
- oleic acid;
- magnesium;
- folic acid;
- selenium;
- Vitamin E
- potassium;
- vitamin K;
- zinc;
- choline;
- iron;
- sodium.
The difference between olives and olives in the chemical composition is minimal and is explained by the fact that the berries have a different ripening process.
The calorie content of olives is 100 grams of 145 kcal, while olives are 168 kcal.
In green olives, proteins - 1 g, carbohydrates - 0.6 g, and fats - 15.3 g.
Black olives contain a large amount of oil, so they include 16 g per 100 g of fat, 1.4 g of protein and 4.7 g of carbohydrates.
You can not be afraid to swallow olive bones. They have the ability to completely digest within the body.
Main taste differences
The difference between olives and olives is not only in chemical composition, but also in taste.
On sale, the fruits are only processed, since the fresh berry is inedible due to strong bitterness. The fruits are salted, pickled and stuffed with various fillings. Our berries are found in stores in canned form, and in Greece you can enjoy the fruits of dry salting.
There is a difference in taste, but due to the large influx of low-quality products, few people will distinguish these two berries. The main difference is the degree of maturity. Black - ripe fruits, contain a large amount of olive oil. This moment greatly affects the taste and divides the lovers of berries into two camps, those who like ripe fruits and green.
Olives are juicier and softer. Easy to fall apart. They have a rich, specific buttery flavor. Olives are more resilient, sharp and characterized by a pungent taste that leaves a tart aftertaste in the mouth.
What is tastier than olives or olives
The tastes and preferences of people are different, so it is difficult to answer the question of which is tastier. Due to the fact that green fruits are more elastic, they can be stuffed, thereby giving the fruit a new taste. Thanks to conservation, the berries lose their natural bitterness and are appreciated for the variety of tastes in the marinated form.
Black fruits have earned recognition and love for oiliness and softness.
Useful properties and contraindications
The berry is very useful for the body, regardless of color.
- With constant use, the likelihood of oncological diseases is reduced.
- Berries have a positive effect on the cardiovascular system, help reduce bad cholesterol, improve blood condition. They are a good prophylaxis of vascular and heart diseases.
- They have a beneficial effect on the digestive tract and liver. They cleanse the body of toxins and toxins. With the regular use of black fruits, the risks of gastric ulcer significantly decrease. They help improve the microflora in the intestines and metabolism. Assist in the fight against constipation.
- If you want to protect your body from stone formation - regularly use olives.
- Strengthen bone tissue and joints, prevent diseases of the musculoskeletal system, have healing effects in osteochondrosis, arthritis and gout.
- Beneficial effect on muscle tissue.
- Due to the high content of vitamin B, they have a beneficial effect on the skin and hair.
- If vision is impaired, it is recommended to regularly eat berries, regardless of color.
- They help slow down the aging process in the body.
But besides all of the listed beneficial properties, the fruits have a contraindication.
Do not use in large quantities. The fruits are sold in canned form, which means salty, which causes harm to the body. When using, remember - everything is good in moderation.
Why olives and olives differ in color
Fruits that are harvested from an unripe tree are painted white or green.Such berries are sent to markets and stores only after pre-processing - salted, stuffed or pickled.
Ripened berries are painted in a dark color, which nature itself gave them. They differ from greens in high oil content, amazing shade of taste and softness, and, as a rule, more expensive cost.
If you bought berries of a uniform and very dark color, almost black, then they are processed. Green berries are oxidized with oxygen. They spend about a week sometimes a little more on the procedure, after which the fruits acquire a beautiful glossy black color with tints. Real olives are never painted in an even tone, there are always transitions. Therefore, read the composition. Honest manufacturers always indicate information on the bank.
To identify genuine, ripened olives in a jar or processed, pay attention to the brine. If it is transparent, then the berries are natural.
