Welcome to the Healthy Bytes Initiative
Sponsored by The Food and Nutrition Group
December’s Healthy Food of the Month are Olives!
Health Benefits of Olives
Olives are a staple in the Mediterranean diet and have been consumed by humans for 10,000 years.
The most common varieties are green, black and Kalamata or Greek olives, which are red or purple. Green olives are most often used in the making of olive oil.
Olives contain healthy fats that can help lower cholesterol and blood pressure and lower the risk of heart disease. They are rich in vitamins A, E and K. Olives also provide potassium, magnesium, calcium, fiber, copper and iron.
Note: Bitter when raw, olives are fermented and brined, making them high in salt (sodium). High sodium intake is associated with increased risk of high blood pressure and stroke. Tip: Rinse olives before consuming to remove some of the sodium.
Thank you to the Food and Nutrition Group and these sponsors:
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