Chemical composition of the olive fruit [86]
| Component | % |
|---|---|
| MUFAs | 60–80 |
| Water | 50–70 |
| Saturated fatty acids | 12–20 |
| Fat | 18–35 |
| Total sugar | 18 |
| Reducing sugar | 2–6 |
| PUFAs | 5–18 |
| Minerals | 1–5 |
| Potassium | 0.5–3.4 |
| Dietary fiber | 1–3 |
| Proteins | 1–3 |
| Cellulose | 1.5–2 |
| Hydrocarbons | 0.8–1 |
| Polyphenols | 0.5–0.8 |
| Tocopherols | 0.3–0.8 |
| Phosphorous | 0.02–0.25 |
| Calcium | 0.02–0.20 |
| Sodium | 0.01–0.20 |
| Sulphur | 0.01–0.13 |