Nutrient Comparison: Canned Small Ripe Olives VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Canned Small Ripe Olives versus 100 g of Baked Potato Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Canned Small Ripe Olives vs Baked Potato Skin:
- 100 grams of Canned Small Ripe Olives have 41.3 times more Vitamin E than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 40.7 times more Vitamin B1, more Vitamin B2, 82.8 times more Vitamin B3, 57.1 times more Vitamin B5, 68.2 times more Vitamin B6, more Vitamin B9 and 15 times more Vitamin C than Canned Small Ripe Olives.
- 100 grams of Canned Small Ripe Olives have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9 and Vitamin C
- 100 grams of Baked Potato Skin have insufficient amounts of Vitamin E
- Both Canned Small Ripe Olives as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin K in 100 grams.
Comparing minerals per 100 grams for Canned Small Ripe Olives vs Baked Potato Skin:
- 100 grams of Canned Small Ripe Olives have 2.6 times more Calcium, 35 times more Sodium and 1.7 times more Water than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 3.3 times more Copper, 10.8 times more Magnesium, 30.8 times more Manganese, 33.7 times more Phosphorus, 71.6 times more Potassium and 2.2 times more Zinc than Canned Small Ripe Olives.
- Both Canned Small Ripe Olives and Baked Potato Skin contain similar levels of Iron per 100 grams.
- 100 grams of Canned Small Ripe Olives lack sufficient amounts of Magnesium, Manganese, Phosphorus and Potassium
- Both Canned Small Ripe Olives as well as Baked Potato Skin lack sufficient amounts of Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Canned Small Ripe Olives have 109 times more Fat, 87.7 times more Saturated Fat and 19.7 times more Omega 6 than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 1.7 times more Energy, 7.6 times more Carbohydrate, 4.9 times more Fiber and 5.1 times more Protein than Canned Small Ripe Olives.
- 100 grams of Canned Small Ripe Olives provide inadequate amounts of Protein
- 100 grams of Baked Potato Skin provide inadequate amounts of Omega 6
- Both Canned Small Ripe Olives as well as Baked Potato Skin provide inadequate amounts of Omega 3 in 100 grams.