Lets compare vitamin content per 1 pound of Pickled Green Olives vs Navel Oranges:
Canned Pickled Green Olives have 1.7 times more Vitamin A, 25.4 times more Vitamin E and more Vitamin K than Raw Navel Oranges.
While Raw Navel Oranges contain 3.2 times more Vitamin B1, 7.3 times more Vitamin B2, 1.8 times more Vitamin B3, 11.3 times more Vitamin B5, 2.5 times more Vitamin B6, 11.3 times more Vitamin B9 and more Vitamin C than Canned Pickled Green Olives.
Both Canned Pickled Green Olives as well as Raw Navel Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Pickled Green Olives vs Navel Oranges:
Canned Pickled Green Olives have 1.2 times more Calcium, 3.1 times more Copper, 3.8 times more Iron, more Selenium and 1556 times more Sodium than Raw Navel Oranges.
While Raw Navel Oranges contain 5.8 times more Phosphorus and 4 times more Potassium than Canned Pickled Green Olives.
Both Canned Pickled Green Olives and Raw Navel Oranges have similar amounts of Magnesium and Water per 1 lb.
Both Canned Pickled Green Olives as well as Raw Navel Oranges have insufficient amounts of Zinc in 1 lb.
Comparison of macro-nutrients per 1 pound:
Canned Pickled Green Olives have 3 times more Energy, 102.1 times more Fat, 119.4 times more Saturated Fat, 10.2 times more Omega 3, 52.8 times more Omega 6 and 1.5 times more Fiber than Raw Navel Oranges.
While Raw Navel Oranges contain 3.3 times more Carbohydrate and 15.7 times more Sugars than Canned Pickled Green Olives.
Both Canned Pickled Green Olives and Raw Navel Oranges have similar amounts of Protein per 1 lb.
Both Canned Pickled Green Olives as well as Raw Navel Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.