Lets compare vitamin content per 14 ounces of Pickled Green Olives vs Canned Carrots with Liquids and Salt:
Canned Pickled Green Olives have 5.2 times more Vitamin E than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 30.7 times more Vitamin A, 3.9 times more Vitamin B2, 1.8 times more Vitamin B3, 6 times more Vitamin B5, 3.6 times more Vitamin B6, 2.7 times more Vitamin B9, more Vitamin C and 7 times more Vitamin K than Canned Pickled Green Olives.
Both Canned Pickled Green Olives and Canned Carrots Solids and Liquids with Salt have similar amounts of Vitamin B1 per 14 oz.
Both Canned Pickled Green Olives as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Pickled Green Olives vs Canned Carrots with Liquids and Salt:
Canned Pickled Green Olives have 1.7 times more Calcium, 1.2 times more Magnesium, 2.3 times more Selenium and 6.5 times more Sodium than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 5 times more Phosphorus, 4.1 times more Potassium and 7.3 times more Zinc than Canned Pickled Green Olives.
Both Canned Pickled Green Olives and Canned Carrots Solids and Liquids with Salt have similar amounts of Copper, Iron and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Canned Pickled Green Olives have 6.3 times more Energy, 109.4 times more Fat, 81.2 times more Saturated Fat, 11.5 times more Omega 3, 21.7 times more Omega 6, 1.8 times more Fiber and 1.8 times more Protein than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 1.4 times more Carbohydrate and 4.6 times more Sugars than Canned Pickled Green Olives.
Both Canned Pickled Green Olives as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.