Lets compare vitamin content per 100 grams of Baked White Potatoes vs Canned Small Ripe Olives:
Baked Whole White Potatoes have 16 times more Vitamin B1, more Vitamin B2, 41.3 times more Vitamin B3, 25.5 times more Vitamin B5, 23.4 times more Vitamin B6, more Vitamin B9, 14 times more Vitamin C and 1.9 times more Vitamin K than Canned Small Ripe Olives.
While Canned Small Ripe Olives contain 17 times more Vitamin A and 41.3 times more Vitamin E than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Canned Small Ripe Olives have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs Canned Small Ripe Olives:
Baked Whole White Potatoes have 6.8 times more Magnesium, 9.5 times more Manganese, 25 times more Phosphorus, 68 times more Potassium and 1.6 times more Zinc than Canned Small Ripe Olives.
While Canned Small Ripe Olives contain 8.8 times more Calcium, 2 times more Copper, 9.8 times more Iron, 1.8 times more Selenium and 105 times more Sodium than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Canned Small Ripe Olives have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have 3.5 times more Carbohydrate, more Sugars, 1.3 times more Fiber and 2.5 times more Protein than Canned Small Ripe Olives.
While Canned Small Ripe Olives contain 1.3 times more Energy, 72.7 times more Fat, 57 times more Saturated Fat and 12.8 times more Omega 6 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Canned Small Ripe Olives have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 100 g.