Extra virgin olive oil, dill, black pepper, chopped onion

Extra virgin olive oil, dill, black pepper, chopped onion

Fatty acids, especially omega-3 fatty acids, can significantly affect cholesterol.

Omega-3 fatty acids, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), can reduce blood triglycerides and inflammation, which may lower the risk of cardiovascular diseases.

Cholesterol is a fat-like substance that the body needs to build cell membranes, hormones, and vitamin D. High cholesterol can lead to atherosclerosis and heart and brain attacks.

Omega-3 fatty acids can raise HDL cholesterol (good cholesterol) and lower LDL cholesterol (bad cholesterol), which is beneficial for heart health.

Omega-3 fatty acids are beneficial for lowering cholesterol and promoting heart health.

Olive oil 100 g:
Nutrient Target
Energy kcal 884.0 kcal 44%
Energy kJ 3,700.0 kJ
Fat 100.0 g 141%
Saturated 14.0 g 63%
Monounsaturated 68.4 g 205%
Polyunsaturated 10.9 g 66%

Vitamin Target
Vitamin A (RAE) 2.0 µg 0%
Vitamin E 11.9 mg 149%