Olive

The immature form of the olive is green, and as long as it is in the sun, the olive ripens and turns black. Black olives are nutritious and rich in minerals such as potassium, iron, phosphorus and iodine. Iron is very high in black olives. It produces blood. It facilitates digestion. The antioxidant nutrients in black olives prevent the oxidation of this cholesterol and thus help prevent heart disease. It is an excellent source of Vitamin E. It improves fertility and reproductive system. It protects against anemia. Experts eat 5 olives a day meets 55% of the daily iron need.