At a glance
Summary
The product contains healthy Manzanilla olives, which are rich in monounsaturated fats and antioxidants. However, it is considered ultra-processed due to the presence of additives like sodium alginate, guar gum, and potassium sorbate, which are used to enhance texture and preserve shelf life. The processing level and use of synthetic preservatives limit its overall healthiness despite the beneficial qualities of the olives.
Key ingredients 9
Manzanilla olivesGood
Manzanilla olives are a source of healthy monounsaturated fats. They contain antioxidants and vitamins that support heart health. The natural fermentation process enhances their probiotic content.
Risks
High sodium content may be a concern for individuals with hypertension.
Benefits
Rich in monounsaturated fats and antioxidants, which support cardiovascular health and reduce inflammation.
WaterNeutral
Water is used as a solvent and carrier in food products. It is essential for hydration but does not provide nutritional value. In this context, it serves as a medium for other ingredients.
See more about Water →Pimiento pasteNeutral
Pimiento paste is used for flavor and color in stuffed olives. It is made from pimiento peppers, which are low in calories and contain some vitamins. The paste form may include additives for texture and preservation.
Risks
Potential for additives in the paste form, which may not be disclosed.
Benefits
Provides flavor and color, with minimal nutritional contribution.
Sodium alginateNeutral
Sodium alginate is a natural thickener and stabilizer derived from brown seaweed. It is used to improve texture and consistency in food products. Generally recognized as safe when used in moderation.
Risks
Excessive consumption may lead to digestive issues.
Benefits
Helps improve texture and stability of food products without significant health concerns.
Guar gumNeutral
Guar gum is a thickening agent derived from guar beans. It is used to enhance texture and viscosity in processed foods. Generally considered safe, but excessive intake may cause digestive discomfort.
Risks
May cause digestive issues such as gas and bloating if consumed in large amounts.
Benefits
Improves texture and consistency in food products.
Calcium chlorideNeutral
Calcium chloride is used as a firming agent in canned vegetables and fruits. It helps maintain texture and is generally recognized as safe. Provides a source of calcium, though not significant in this context.
Risks
Excessive consumption may lead to hypercalcemia, but this is unlikely in typical food use.
Benefits
Helps maintain firmness and texture in processed foods.
SaltNeutral
Salt is used for flavor enhancement and preservation in food products. It is essential for bodily functions but should be consumed in moderation. High sodium intake is linked to hypertension.
Risks
High sodium intake can contribute to hypertension and cardiovascular disease.
Benefits
Enhances flavor and acts as a preservative.
Lactic acidNeutral
Lactic acid is a natural preservative and acidity regulator. It is produced by fermentation and is generally recognized as safe. It helps maintain the pH balance in food products.
Benefits
Acts as a preservative and acidity regulator, contributing to food safety and shelf life.
Potassium sorbateBad
Potassium sorbate is a synthetic preservative used to inhibit mold and yeast growth. It is effective in extending shelf life but is a synthetic additive. Some individuals may experience allergic reactions or sensitivities.
Risks
May cause allergic reactions or sensitivities in some individuals.
Benefits
Extends shelf life by preventing mold and yeast growth.
Processing
Ultra-Processed Foods
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