Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Canned Jumbo Olives:
Baked Whole Red Potatoes have 24 times more Vitamin B1, more Vitamin B2, 72.5 times more Vitamin B3, 22.7 times more Vitamin B5, 17.7 times more Vitamin B6, more Vitamin B9, 8.4 times more Vitamin C and 2 times more Vitamin K than Canned Ripe Jumbo Olives.
While Canned Ripe Jumbo Olives contain 17 times more Vitamin A and 20.6 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Canned Ripe Jumbo Olives have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Canned Jumbo Olives:
Baked Whole Red Potatoes have 7 times more Magnesium, 8.7 times more Manganese, 24 times more Phosphorus, 60.6 times more Potassium and 1.8 times more Zinc than Canned Ripe Jumbo Olives.
While Canned Ripe Jumbo Olives contain 10.4 times more Calcium, 1.3 times more Copper, 4.7 times more Iron and 61.3 times more Sodium than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Canned Ripe Jumbo Olives have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole Red Potatoes have 3.5 times more Carbohydrate, more Sugars and 2.4 times more Protein than Canned Ripe Jumbo Olives.
While Canned Ripe Jumbo Olives contain 45.8 times more Fat, 22.7 times more Saturated Fat, 2.7 times more Omega 3, 11.1 times more Omega 6 and 1.4 times more Fiber than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Canned Ripe Jumbo Olives have similar amounts of Energy per 14 oz.
Both Baked Whole Red Potatoes as well as Canned Ripe Jumbo Olives have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.