Food Facts: Olive Oil
By WLR's Food Information Executive, Laurence Beeken
Olive oil has been used in Mediterranean diets for hundreds of years, the message is now spreading to the rest of the world.
Olive Oil is high in monounsaturated fat which helps the body to fight coronary heart diseases as it is rich in polyphenols, antioxidants such as vitamin E and carotenoids which recent research suggests may help towards preventing certain cancers.
Extra Virgin or virgin olive oil are the least processed forms and contain more monosaturated fat and polyphenols than plain olive oil. It is a healthy alternative to butter when cooking or coating foods. Use it as seasoning, drizzle it over dishes or as a salad dressing.
Nutritional information
Olive Oil, Average
Percent Calories From:
| Carbohydrate | 0% |
|---|---|
| Protein | 0% |
| Fat | 100% |
| Alcohol | 0% |
Nutrition Data Per 100ml:
| Calories (kcal) | 854.6 |
|---|---|
| Carbohydrate (g) | 0 |
| Sugars (g) | 0 |
| Protein (g) | 0 |
| Fat (g) | 94.9 |
| Saturates (g) | 13.6 |
| Fibre (g) | 0 |
| Sodium (g) | 0 |
| Alcohol (g) | 0 |
| Fruit & Veg | 0 |
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