Lets compare vitamin content per 1 pound of Pickled Green Olives vs Carrots:
Canned Pickled Green Olives have 5.8 times more Vitamin E than Raw Carrots.
While Raw Carrots contain 41.8 times more Vitamin A, 3.1 times more Vitamin B1, 8.3 times more Vitamin B2, 4.1 times more Vitamin B3, 11.9 times more Vitamin B5, 4.5 times more Vitamin B6, 6.3 times more Vitamin B9, more Vitamin C and 9.4 times more Vitamin K than Canned Pickled Green Olives.
Both Canned Pickled Green Olives as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Pickled Green Olives vs Carrots:
Canned Pickled Green Olives have 1.6 times more Calcium, 2.7 times more Copper, 1.6 times more Iron, 9 times more Selenium and 22.6 times more Sodium than Raw Carrots.
While Raw Carrots contain 8.8 times more Phosphorus, 7.6 times more Potassium and 6 times more Zinc than Canned Pickled Green Olives.
Both Canned Pickled Green Olives and Raw Carrots have similar amounts of Magnesium and Water per 1 lb.
Comparison of macro-nutrients per 1 pound:
Canned Pickled Green Olives have 3.5 times more Energy, 63.8 times more Fat, 63.4 times more Saturated Fat, 46 times more Omega 3 and 12.2 times more Omega 6 than Raw Carrots.
While Raw Carrots contain 2.5 times more Carbohydrate and 8.8 times more Sugars than Canned Pickled Green Olives.
Both Canned Pickled Green Olives and Raw Carrots have similar amounts of Fiber and Protein per 1 lb.
Both Canned Pickled Green Olives as well as Raw Carrots have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.