Lets compare vitamin content per 5 ounces of Pickled Green Olives vs Baked Red Potatoes:
Canned Pickled Green Olives have 20 times more Vitamin A and 47.6 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.4 times more Vitamin B1, 7.1 times more Vitamin B2, 6.7 times more Vitamin B3, 14.8 times more Vitamin B5, 6.8 times more Vitamin B6, 9 times more Vitamin B9, more Vitamin C and 2 times more Vitamin K than Canned Pickled Green Olives.
Both Canned Pickled Green Olives as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Pickled Green Olives vs Baked Red Potatoes:
Canned Pickled Green Olives have 5.8 times more Calcium and 129.7 times more Sodium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.5 times more Copper, 1.4 times more Iron, 2.5 times more Magnesium, 18 times more Phosphorus, 13 times more Potassium and 10 times more Zinc than Canned Pickled Green Olives.
Both Canned Pickled Green Olives and Baked Whole Red Potatoes have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Canned Pickled Green Olives have 1.7 times more Energy, 102.1 times more Fat, 50.7 times more Saturated Fat, 6.1 times more Omega 3, 24.8 times more Omega 6 and 1.8 times more Fiber than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 5.1 times more Carbohydrate, 2.6 times more Sugars and 2.2 times more Protein than Canned Pickled Green Olives.
Both Canned Pickled Green Olives as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.