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Olive

Olive

Olive is a species of small tree or shrub in the family Oleaceae, found traditionally in the Mediterranean Basin. Olive oil is a liquid fat obtained from olives, produced by pressing whole olives and extracting the oil. It is commonly used in cooking, for frying foods or as a salad dressing. It is also used in cosmetics, pharmaceuticals, and soaps, and as a fuel for traditional oil lamps, and has additional uses in some religions. It consists mainly of oleic acid (up to 83%), with smaller amounts of other fatty acids including linoleic acid (up to 21%) and palmitic acid (up to 20%). Extra virgin olive oil is required to have no more than 0.8% free acidity and is considered to have favorable flavor characteristics. One hundred grams of cured green olives provide 146 calories, are a rich source of vitamin E (25% of the Daily Value, DV), and contain a large amount of sodium (104% DV); other nutrients are insignificant. Green olives are 75% water, 15% fat, 4% carbohydrates and 1% protein (table).

Orange

Orange

Orange is a fruit of various citrus species in the family Rutaceae. Orange flesh is 87% water, 12% carbohydrates, 1% protein, and contains negligible fat. As a 100 gram reference amount, orange flesh provides 47 calories, and is a rich source of vitamin C, providing 64% of the Daily Value. No other micronutrients are present in significant amounts. Helps your body make collagen, a protein that heals wounds and gives you smoother skin. Makes it easier to absorb iron to fight anemia. Boosts your immune system, your body’s defense against germs. Slows the advance of age-related macular degeneration (AMD), a leading cause of vision loss.