Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Pickled Green Olives:
Baked Whole Red Potatoes have 3.4 times more Vitamin B1, 7.1 times more Vitamin B2, 6.7 times more Vitamin B3, 14.8 times more Vitamin B5, 6.8 times more Vitamin B6, 9 times more Vitamin B9, more Vitamin C and 2 times more Vitamin K than Canned Pickled Green Olives.
While Canned Pickled Green Olives contain 20 times more Vitamin A and 47.6 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes 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 Baked Red Potatoes vs Pickled Green Olives:
Baked Whole Red Potatoes have 1.5 times more Copper, 1.4 times more Iron, 2.5 times more Magnesium, 18 times more Phosphorus, 13 times more Potassium and 10 times more Zinc than Canned Pickled Green Olives.
While Canned Pickled Green Olives contain 5.8 times more Calcium and 129.7 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Canned Pickled Green Olives have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole Red Potatoes have 5.1 times more Carbohydrate, 2.6 times more Sugars and 2.2 times more Protein than Canned Pickled Green Olives.
While Canned Pickled Green Olives contain 1.7 times more Energy, 102.1 times more Fat, 50.7 times more Saturated Fat, 6.1 times more Omega 3, 24.8 times more Omega 6 and 1.8 times more Fiber than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Canned Pickled Green Olives have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.