Amazing Facts On Blue Olive Fruit
Ceylon Blue Olives is Scientifically called as “ Elaeocarpus serratus ”.
ORIGIN ON BLUE OLIVE FRUIT
Elaeocarpus serratus is a tropical flowering plant in the family Elaeocarpaceae.
It has a disjunctive distribution, with the species occurring in Sri Lanka and southern India and in Assam, Bangladesh and other parts in the north of the Indian subcontinent.
OTHER NAMES ON BLUE OLIVE FRUIT
• veralu (වෙරළු) (Sinhala), Nil Veralu (in Sinhala)
• veralikkai (Tamil)
• kaarakka, kaara (Malayalam)
• belfoi(ꠛꠦꠟꠚꠁ) (Sylheti, Bangladesh)
• jalpai (জলপাই) (Bengali)
• okhi-siming (Karbi language, Assam)
• zolphai (জলফাই) (Assamese)
• chorphon (Meitei language, Manipur)
• rudraksh (India)
• bead tree (India)
• Ceylon-olive (English)
APPEARANCE ON BLUE OLIVE FRUIT
The Blue olives are almost perfectly spherical in shape with a bright blue edible skin.
Bears smooth green fruits the size of about 2.5 cm long. Blue olives has a brown seed inside the fruit and the seed has a hard outer shell which are slow for germination and can take up to 2 years .
TASTES ON BLUE OLIVE FRUIT
Blue olives are astringent when unripe, and slightly sour when ripe .
VARIETIES ON BLUE OLIVE FRUIT
Recommended varieties are local cultivars (round and oval fruits) .
Several other varieties of the Ceylon olive prevail; gal veralu, nil veralu, thiththa veralu ( Elaeocarpus amoenus ), and pol veralu being some of these .
NUTRITIONAL CONTENTS ON BLUE OLIVE FRUIT
“Blue olive is packed with antioxidants and rich in minerals, vitamins, fibre and valuable antioxidants. The Ceylon olives possess anti-inflammatory, antibiotic, anti-anxiety, analgesic, antidepressant and antihypertensive properties.
• Energy: 28kcal
• Protein: 0.155g
• Fat: 0.52g
• Carbohydrates: 0.64g
• Fibre: 0.8g
• Ash: 0.51%
• Calcium: 5mg
• Iron: 0.4mg
• Phosphorous: 2.3mg
• Ascorbic Acid: 8mg
• Thiamine: 0.01mg
Amazing Facts On Blue Olive Fruit
Fights Cancer: Olives contain squalene and terpenoids compound that acts as anticancer properties. The phenolic compounds and Vitamin C in Ceylon olives work best in treating and preventing various different types of cancer.
Boosts Heart Health: Ceylon olive Fruit contain thiamine which enables the body to use carbohydrates as energy. Thiamine nutrient is essential for glucose metabolism, and help in nerve relaxation, muscle, and heart functioning.
Fosters Bone and Teeth: Olive contain rich calcium which helps to form and maintain strong bones and teeth. Phosphorous in olive is another essential vitamin helps the body absorb and use calcium and strengthens teeth and rebuilding tooth enamel.
Protects Eyes: Blue olive Fruit contains vitamin C can lower the risk of developing cataracts and also helps to slow the progression of age-related macular degeneration (AMD).
Improves Healthy Skin: The Veralu leaf extracts and Vitamin C can be utilized to produce effective ointments to treat ulcers,Eczema and fungal infections of the skin.
Health Hair Growth: The Veralu leaves powder for hair shall make hair smooth and glossy. Blue olive protects the moisture of the hair and protect hair from lice and dirt.
Enhances Mood: Depression and anxiety is mainly due to B1 deficiency. With Thiamine present in olive, enhance the body and mind away from physical and mental stress.
Helps Brain Function: Blue olive Fruit contains Vitamin C plays a role in neurotransmitter synthesis and cognitive function. Consumption of Olive fruit provide a good sleep and relaxes the brain nerve.
Aids Digestion: The Ceylon olive fruit is used to treat hemorrhages, gastric disorders and constipation. The paste of the leaves has been known to be a cure for ulcers. The Blue olive fruits are used in the treatment of dysentery, diarrhea, joint swelling and Eczema.
Strengthens Immune System: vitamin C in Blue olive was found to support the immune system by protecting against oxidative stress. Blue olive also decreases the tissue damage and aid in microbial killing.