TypeBase Blood Type Diet Values: olive oil
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TYPEBASE4 INDEX >> OIL >>




OLIVE OIL



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SCIENTIFIC NAME: OLEA EUROPEA

FRANCAIS: HUILE D'OLIVE







General Description:

Pressing tree-ripened olives extracts a flavorful, monounsaturated oil that is prized throughout the world both for cooking (particularly in Mediterranean countries) and for salads. Today's marketplace provides a wide selection of domestic olive oil (most of which comes from California) and imported oils from France, Greece, Italy and Spain. The flavor, color and fragrance of olive oils can vary dramatically depending on distinctions such as growing region and the crop's condition. All olive oils are graded in accordance with the degree of acidity they contain. The best are cold-pressed, a chemical-free process that involves only pressure, which produces a natural level of low acidity. Extra virgin olive oil, the cold-pressed result of the first pressing of the olives, is only 1 percent acid. It's considered the finest and fruitiest of the olive oils and is therefore also the most expensive. Extra virgin olive oil can range from a crystalline champagne color to greenish-golden to bright green. In general, the deeper the color, the more intense the olive flavor. After extra virgin, olive oils are classified in order of ascending acidity. Virgin olive oil is also a first-press oil, with a slightly higher level of acidity of between 1 and 3 percent. Fino olive oil is a blend of extra virgin and virgin oils (fino is Italian for "fine"). Products labeled simply olive oil (once called pure olive oil ) contain a combination of refined olive oil and virgin or extra virgin oil.


NUTRIENT NOTES:

Serving Size Analyzed: 1 tablespoon



< (123)



GRAPH 1 (ABOVE). Total Calories (123) as part of a 2200 calorie daily dietary intake.

Protein (0 grams per 1 tablespoon )
Fat (14 grams per 1 tablespoon )
Carbohydrate (0 grams per 1 tablespoon )


CHART 1 (ABOVE). Macronutrient Breakdown By Percentage.


Polyunsatured (1.176 grams per 1 tablespoon )
Monounsatured (10.318 grams per 1 tablespoon )
Saturated (1.89 grams per 1 tablespoon )




CHART 2 (ABOVE).Fat Breakdown By Percentage.




GRAPH 2 (ABOVE). Micronutrient breakdown as percentage of Recommended Daily Allowance (RDA). Serving size: 1 tablespoon .


BLOOD TYPE DIET VALUES

Follow Secretor value if you do not know your secretor status.

TYPE A:
Secretor:
BENEFICIAL: Contains component which positively influences known disease susceptibility.

Non Secretor:
BENEFICIAL: Contains component which positively influences known disease susceptibility.
  • This food is Cancer SUPERBENEFICIAL for Type A


TYPE B:
Secretor:
BENEFICIAL: Contains component which positively influences known disease susceptibility.

Non Secretor:
BENEFICIAL: Contains component which positively influences known disease susceptibility.
  • This food is Cancer SUPERBENEFICIAL for Type B


TYPE AB:
Secretor:
BENEFICIAL: Contains component which positively influences known disease susceptibility.

Non Secretor:
BENEFICIAL: Contains component which positively influences known disease susceptibility.
  • This food is Cancer SUPERBENEFICIAL for Type AB
  • This food is Diabetes SUPERBENEFICIAL for Type AB


TYPE O:
Secretor:
BENEFICIAL: Contains component which positively influences known disease susceptibility.

Non Secretor:
BENEFICIAL: Contains component which positively influences known disease susceptibility.



    LECTIN CHARACTERIZATION:

    • No data on this food.


    RECIPES FEATURING THIS FOOD:
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    SPECIAL NOTE:

      GENETIC MODIFICATIONNo data on this food.
      PESTICIDESNo data on this food.
      CONTAMINATIONNo data on this food.
      IRRADIATIONNo data on this food.
      ANTIOXIDANTSNo data on this food.
      ALLERGENSNo data on this food.
      GLYCEMIC INDEXNo data on this food.


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