Lets compare vitamin content per 14 ounces of Canned Small Ripe Olives vs Baked White Potatoes:
Canned Small Ripe Olives have 17 times more Vitamin A and 41.3 times more Vitamin E than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 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.
Both Canned Small Ripe Olives as well as Baked Whole White Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Canned Small Ripe Olives vs Baked White Potatoes:
Canned Small Ripe Olives have 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.
While Baked Whole White Potatoes contain 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.
Both Canned Small Ripe Olives and Baked Whole White Potatoes have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Canned Small Ripe Olives have 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.
While Baked Whole White Potatoes contain 3.5 times more Carbohydrate, more Sugars, 1.3 times more Fiber and 2.5 times more Protein than Canned Small Ripe Olives.
Both Canned Small Ripe Olives as well as Baked Whole White Potatoes have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 14 oz.