Lets compare vitamin content per 100 grams of Navel Oranges vs Pickled Green Olives:
Raw Navel Oranges have 3.2 times more Vitamin B1, 7.3 times more Vitamin B2, 1.8 times more Vitamin B3, 11.3 times more Vitamin B5, 2.5 times more Vitamin B6, 11.3 times more Vitamin B9 and more Vitamin C than Canned Pickled Green Olives.
While Canned Pickled Green Olives contain 1.7 times more Vitamin A, 25.4 times more Vitamin E and more Vitamin K than Raw Navel Oranges.
Both Raw Navel Oranges as well as Canned Pickled Green Olives have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Navel Oranges vs Pickled Green Olives:
Raw Navel Oranges have 5.8 times more Phosphorus and 4 times more Potassium than Canned Pickled Green Olives.
While Canned Pickled Green Olives contain 3.1 times more Copper, 3.8 times more Iron, more Selenium and 1556 times more Sodium than Raw Navel Oranges.
Both Raw Navel Oranges and Canned Pickled Green Olives have similar amounts of Calcium, Magnesium and Water per 100 g.
Both Raw Navel Oranges as well as Canned Pickled Green Olives have insufficient amounts of Zinc in 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Navel Oranges have 3.3 times more Carbohydrate and 15.7 times more Sugars than Canned Pickled Green Olives.
While Canned Pickled Green Olives contain 3 times more Energy, 102.1 times more Fat, 119.4 times more Saturated Fat, 10.2 times more Omega 3, 52.8 times more Omega 6 and 1.5 times more Fiber than Raw Navel Oranges.
Both Raw Navel Oranges and Canned Pickled Green Olives have similar amounts of Protein per 100 g.
Both Raw Navel Oranges as well as Canned Pickled Green Olives have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.