Nutrient Comparison: Pickled Green Olives VS Boiled Potato Flesh, Cooked In Skin per 100 g
Compare the macro and micronutrient content in 100 g of Pickled Green Olives versus 100 g of Boiled Potato Flesh, Cooked In Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Pickled Green Olives vs Boiled Potato Flesh, Cooked In Skin:
- 100 grams of Pickled Green Olives have more Vitamin A and 381 times more Vitamin E than Boiled Potato Flesh, Cooked In Skin.
- While 100 g of Boiled Potato Flesh, Cooked In Skin without Salt contain 5 times more Vitamin B1, 6.1 times more Vitamin B3, 22.6 times more Vitamin B5, 9.6 times more Vitamin B6, 3.3 times more Vitamin B9 and more Vitamin C than Canned Pickled Green Olives.
- 100 grams of Pickled Green Olives have insufficient amounts of Vitamin B1, Vitamin B3, Vitamin B5, Vitamin B9 and Vitamin C
- 100 grams of Boiled Potato Flesh, Cooked In Skin have insufficient amounts of Vitamin A and Vitamin E
- Both Canned Pickled Green Olives as well as Boiled Potato Flesh, Cooked In Skin without Salt have insufficient amounts of Vitamin B2, Vitamin B12, Vitamin D and Vitamin K in 100 grams.
Comparing minerals per 100 grams for Pickled Green Olives vs Boiled Potato Flesh, Cooked In Skin:
- 100 grams of Pickled Green Olives have 10.4 times more Calcium, 1.6 times more Iron and 389 times more Sodium than Boiled Potato Flesh, Cooked In Skin.
- While 100 g of Boiled Potato Flesh, Cooked In Skin without Salt contain 1.6 times more Copper, 2 times more Magnesium, 11 times more Phosphorus, 9 times more Potassium and 7.5 times more Zinc than Canned Pickled Green Olives.
- Both Pickled Green Olives and Boiled Potato Flesh, Cooked In Skin contain similar levels of Water per 100 grams.
- 100 grams of Pickled Green Olives lack sufficient amounts of Phosphorus, Potassium and Zinc
- 100 grams of Boiled Potato Flesh, Cooked In Skin lack sufficient amounts of Calcium
- Both Canned Pickled Green Olives as well as Boiled Potato Flesh, Cooked In Skin without Salt lack sufficient amounts of Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Pickled Green Olives have 1.7 times more Energy, 153.2 times more Fat, 78 times more Saturated Fat, 9.2 times more Omega 3, 38 times more Omega 6 and 1.8 times more Fiber than Boiled Potato Flesh, Cooked In Skin.
- While 100 g of Boiled Potato Flesh, Cooked In Skin without Salt contain 5.2 times more Carbohydrate and 1.8 times more Protein than Canned Pickled Green Olives.
- 100 grams of Pickled Green Olives provide inadequate amounts of Protein
- 100 grams of Boiled Potato Flesh, Cooked In Skin provide inadequate amounts of Omega 3 and Omega 6