Lets compare vitamin content per 5 ounces of Pickled Green Olives vs Baked White Potatoes:
Canned Pickled Green Olives have 20 times more Vitamin A and 95.3 times more Vitamin E than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.3 times more Vitamin B1, 6.1 times more Vitamin B2, 6.4 times more Vitamin B3, 16.7 times more Vitamin B5, 6.8 times more Vitamin B6, 12.7 times more Vitamin B9, more Vitamin C and 1.9 times more Vitamin K than Canned Pickled Green Olives.
Both Canned Pickled Green Olives as well as Baked Whole White Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Pickled Green Olives vs Baked White Potatoes:
Canned Pickled Green Olives have 5.2 times more Calcium, 1.8 times more Selenium and 222.3 times more Sodium than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.3 times more Iron, 2.5 times more Magnesium, 18.8 times more Phosphorus, 13 times more Potassium and 8.8 times more Zinc than Canned Pickled Green Olives.
Both Canned Pickled Green Olives and Baked Whole White Potatoes have similar amounts of Copper and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Canned Pickled Green Olives have 1.6 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 1.6 times more Fiber than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 5.5 times more Carbohydrate, 2.8 times more Sugars and 2 times more Protein than Canned Pickled Green Olives.
Both Canned Pickled Green Olives as well as Baked Whole White Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.