Lets compare vitamin content per 1 pound of Pickled Green Olives vs Broccoli:
Canned Pickled Green Olives have 4.9 times more Vitamin E than Raw Broccoli.
While Raw Broccoli contains 1.6 times more Vitamin A, 3.4 times more Vitamin B1, 16.7 times more Vitamin B2, 2.7 times more Vitamin B3, 24.9 times more Vitamin B5, 5.6 times more Vitamin B6, 21 times more Vitamin B9, more Vitamin C and 72.6 times more Vitamin K than Canned Pickled Green Olives.
Both Canned Pickled Green Olives as well as Raw Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Pickled Green Olives vs Broccoli:
Canned Pickled Green Olives have 2.4 times more Copper and 47.2 times more Sodium than Raw Broccoli.
While Raw Broccoli contains 1.5 times more Iron, 1.9 times more Magnesium, 16.5 times more Phosphorus, 7.5 times more Potassium, 2.8 times more Selenium and 10.3 times more Zinc than Canned Pickled Green Olives.
Both Canned Pickled Green Olives and Raw Broccoli have similar amounts of Calcium and Water per 1 lb.
Comparison of macro-nutrients per 1 pound:
Canned Pickled Green Olives have 4.3 times more Energy, 41.4 times more Fat, 17.8 times more Saturated Fat, 1.5 times more Omega 3, 24.8 times more Omega 6 and 1.3 times more Fiber than Raw Broccoli.
While Raw Broccoli contains 1.7 times more Carbohydrate, 3.1 times more Sugars and 2.7 times more Protein than Canned Pickled Green Olives.
Both Canned Pickled Green Olives as well as Raw Broccoli have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.