Olive oil

The olive oil:

Attributes the same number of calories to the organism, which is 9,3for each gram.
Together with the sesame oil, they are the only vegetable oils, which can be consumed right after their collection without having been processed.
From the first time of the elision of the olive crop, the olive oil maintains its components, tasty and aromatic.
It is rich in monounsaturated fat acids: 60-80% of oleic acid.
It has low concision of saturated fat acids – 14%
It has -10% of lielaiko acid
It contains approximately the 10% of the necessary daily quantity of vitamin E in each tablespoon.
It has high concision of natural antioxidants and nourishing components (e.g. polyfenoles, flavonoidi, carrotins etc.).
It has high concision of skoualenio, which actively controls the metabolism.
It does not contain water, proteins, gluten, carbohydrates, alaki, or any other additional conservatives.
It is absorbed by the organism up to 98%, while the absorption of its fat-soluble vitamins, plays an important role.
It has been proved that only the fat of the maternal milk is absorbed in a bigger rate than olive oil.
It is digested by human's organism to the ideal degree, while its composition of fat acids, as well as the presence of chlorophyll, help the function of alimentary canal, stimulates the enzyme pancreatic steapsin, eases the bile secretions and it favors the metabolism of the endogenous cholesterol.