Nutrient Comparison: Canned Jumbo Olives VS Boiled Potato Flesh, Cooked In Skin per 14 oz
Compare the macro and micronutrient content in 14 oz of Canned Jumbo Olives versus 14 oz of Boiled Potato Flesh, Cooked In Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Canned Jumbo Olives vs Boiled Potato Flesh, Cooked In Skin:
- 14 ounces of Canned Jumbo Olives have 165 times more Vitamin E than Boiled Potato Flesh, Cooked In Skin.
- While 14 oz of Boiled Potato Flesh, Cooked In Skin without Salt contain 35.3 times more Vitamin B1, 65.4 times more Vitamin B3, 34.7 times more Vitamin B5, 24.9 times more Vitamin B6, more Vitamin B9 and 8.7 times more Vitamin C than Canned Ripe Jumbo Olives.
- 14 ounces of Canned Jumbo Olives have insufficient amounts of Vitamin B1, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9 and Vitamin C
- 14 ounces of Boiled Potato Flesh, Cooked In Skin have insufficient amounts of Vitamin E
- Both Canned Ripe Jumbo Olives as well as Boiled Potato Flesh, Cooked In Skin without Salt have insufficient amounts of Vitamin A, Vitamin B2, Vitamin B12, Vitamin D and Vitamin K in 14 ounces.
Comparing minerals per 14 ounces for Canned Jumbo Olives vs Boiled Potato Flesh, Cooked In Skin:
- 14 ounces of Canned Jumbo Olives have 18.8 times more Calcium, 1.2 times more Copper, 10.7 times more Iron and 183.8 times more Sodium than Boiled Potato Flesh, Cooked In Skin.
- While 14 oz of Boiled Potato Flesh, Cooked In Skin without Salt contain 5.5 times more Magnesium, 6.9 times more Manganese, 14.7 times more Phosphorus, 42.1 times more Potassium and 1.4 times more Zinc than Canned Ripe Jumbo Olives.
- Both Canned Jumbo Olives and Boiled Potato Flesh, Cooked In Skin contain similar levels of Water per 14 ounces.
- 14 ounces of Canned Jumbo Olives lack sufficient amounts of Magnesium, Manganese, Phosphorus and Potassium
- 14 ounces of Boiled Potato Flesh, Cooked In Skin lack sufficient amounts of Calcium
- Both Canned Ripe Jumbo Olives as well as Boiled Potato Flesh, Cooked In Skin without Salt lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Canned Jumbo Olives have 68.7 times more Fat, 35 times more Saturated Fat, 4.1 times more Omega 3, 17 times more Omega 6 and 1.4 times more Fiber than Boiled Potato Flesh, Cooked In Skin.
- While 14 oz of Boiled Potato Flesh, Cooked In Skin without Salt contain 3.6 times more Carbohydrate and 1.9 times more Protein than Canned Ripe Jumbo Olives.
- Both Canned Jumbo Olives and Boiled Potato Flesh, Cooked In Skin offer comparable quantities of Energy per 14 ounces.
- 14 ounces of Canned Jumbo Olives provide inadequate amounts of Protein
- 14 ounces of Boiled Potato Flesh, Cooked In Skin provide inadequate amounts of Omega 3 and Omega 6