Lets compare vitamin content per 1 pound of Pickled Green Olives vs Cooked Ripe Red Tomatoes:
Canned Pickled Green Olives have 6.8 times more Vitamin E than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.7 times more Vitamin B1, 3.1 times more Vitamin B2, 2.2 times more Vitamin B3, 5.6 times more Vitamin B5, 2.5 times more Vitamin B6, 4.3 times more Vitamin B9, more Vitamin C and 2 times more Vitamin K than Canned Pickled Green Olives.
Both Canned Pickled Green Olives and Cooked Ripe Red Tomatoes have similar amounts of Vitamin A per 1 lb.
Both Canned Pickled Green Olives as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Pickled Green Olives vs Cooked Ripe Red Tomatoes:
Canned Pickled Green Olives have 4.7 times more Calcium, 1.6 times more Copper, 1.2 times more Magnesium, 1.8 times more Selenium and 141.5 times more Sodium than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.4 times more Iron, 7 times more Phosphorus, 5.2 times more Potassium, 3.5 times more Zinc and 1.3 times more Water than Canned Pickled Green Olives.
Comparison of macro-nutrients per 1 pound:
Canned Pickled Green Olives have 8.1 times more Energy, 139.3 times more Fat, 135.3 times more Saturated Fat, 46 times more Omega 3, 28.9 times more Omega 6 and 4.7 times more Fiber than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 4.6 times more Sugars than Canned Pickled Green Olives.
Both Canned Pickled Green Olives and Cooked Ripe Red Tomatoes have similar amounts of Carbohydrate and Protein per 1 lb.
Both Canned Pickled Green Olives as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.