Lets compare vitamin content per 5 ounces of Canned Jumbo Olives vs Baked Red Potatoes:
Canned Ripe Jumbo Olives have 17 times more Vitamin A and 20.6 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 24 times more Vitamin B1, more Vitamin B2, 72.5 times more Vitamin B3, 22.7 times more Vitamin B5, 17.7 times more Vitamin B6, more Vitamin B9, 8.4 times more Vitamin C and 2 times more Vitamin K than Canned Ripe Jumbo Olives.
Both Canned Ripe Jumbo 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 Canned Jumbo Olives vs Baked Red Potatoes:
Canned Ripe Jumbo Olives have 10.4 times more Calcium, 1.3 times more Copper, 4.7 times more Iron and 61.3 times more Sodium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 7 times more Magnesium, 8.7 times more Manganese, 24 times more Phosphorus, 60.6 times more Potassium and 1.8 times more Zinc than Canned Ripe Jumbo Olives.
Both Canned Ripe Jumbo Olives and Baked Whole Red Potatoes have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Canned Ripe Jumbo Olives have 45.8 times more Fat, 22.7 times more Saturated Fat, 2.7 times more Omega 3, 11.1 times more Omega 6 and 1.4 times more Fiber than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.5 times more Carbohydrate, more Sugars and 2.4 times more Protein than Canned Ripe Jumbo Olives.
Both Canned Ripe Jumbo Olives and Baked Whole Red Potatoes have similar amounts of Energy per 5 oz.
Both Canned Ripe Jumbo Olives as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.