Lets compare vitamin content per 14 ounces of Florida Oranges vs Pickled Green Olives:
Raw Florida Oranges have 4.8 times more Vitamin B1, 5.7 times more Vitamin B2, 1.7 times more Vitamin B3, 10.9 times more Vitamin B5, 1.6 times more Vitamin B6, 5.7 times more Vitamin B9 and more Vitamin C than Canned Pickled Green Olives.
While Canned Pickled Green Olives contain 1.8 times more Vitamin A, 21.2 times more Vitamin E and more Vitamin K than Raw Florida Oranges.
Both Raw Florida Oranges as well as Canned Pickled Green Olives have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Florida Oranges vs Pickled Green Olives:
Raw Florida Oranges have 3 times more Phosphorus and 4 times more Potassium than Canned Pickled Green Olives.
While Canned Pickled Green Olives contain 3.1 times more Copper, 5.4 times more Iron, 1.8 times more Selenium and more Sodium than Raw Florida Oranges.
Both Raw Florida Oranges and Canned Pickled Green Olives have similar amounts of Calcium, Magnesium and Water per 14 oz.
Both Raw Florida Oranges as well as Canned Pickled Green Olives have insufficient amounts of Zinc in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Florida Oranges have 3 times more Carbohydrate and 16.9 times more Sugars than Canned Pickled Green Olives.
While Canned Pickled Green Olives contain 3.2 times more Energy, 73 times more Fat, 81.2 times more Saturated Fat, 8.4 times more Omega 3, 39.2 times more Omega 6, 1.4 times more Fiber and 1.5 times more Protein than Raw Florida Oranges.
Both Raw Florida Oranges as well as Canned Pickled Green Olives have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.