Due to its characteristics, Extra Virgin Olive Oil can be considered one of the best natural foods; in fact it is often compared to breast milk because of its properties.
It is composed of 97/99% vegetable fat and 1/3% minor elements.
In the following nutritional facts you can see a typical composition of Extra Virgin Olive Oil:
Energy values per 100ml 3389kj - 824kcal
Vegetable fat 91,6g
Saturated fatty acids 14,1g
Monounsaturated fatty acids 68,3g
Polyunsaturated fatty acids 9,2g
Dietary fibers 0g
The predominance of poly- and monounsaturated fatty acids is a fundamental factor in the nutritional values of the olive oil, as they also help reduce "bad" cholesterol.
It is important to remember that the minor components contain more than 200 very important elements, such as polyphenols and Vitamin E, each considered essential for avoiding metabolic diseases.