Understanding its nutrition reveals why it is often described as liquid gold in the realm of functional foods. Additionally, the oil contains phenolic compounds such as oleuropein, hydroxytyrosol, and tyrosol, which exhibit powerful anti-inflammatory and antioxidant effects.
Choosing Quality Nutrition in Extra Virgin Olive Oil
Nutrient Approximate Amount per Tablespoon Calories 120 kcal Total Fat 14 g Saturated Fat 2 g Monounsaturated Fat 10 g Polyunsaturated Fat 1. The anti-inflammatory properties may benefit conditions such as arthritis, while the antioxidant load helps combat oxidative stress, a factor in chronic diseases.
Of these calories, about 14 grams are fat, with around 10 grams being monounsaturated and 2 grams polyunsaturated. Macronutrient Composition The primary macronutrients in extra virgin olive oil are fats, with minimal amounts of carbohydrates and protein.
Choosing Quality Nutrition: Understanding Nutrient Composition and Phenolic Compounds
Linoleic acid, an essential omega-6 fatty acid, is present in smaller quantities. Its inclusion as a staple fat is strongly supported by evidence-based nutrition research.
More About Extra virgin olive oil nutrition
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