Lets compare vitamin content per 100 grams of Canned Small Ripe Olives vs Baked Red Potatoes:
Canned Small Ripe 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, 43.1 times more Vitamin B3, 22.7 times more Vitamin B5, 23.6 times more Vitamin B6, more Vitamin B9, 14 times more Vitamin C and 2 times more Vitamin K than Canned Small Ripe Olives.
Both Canned Small Ripe Olives as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Canned Small Ripe Olives vs Baked Red Potatoes:
Canned Small Ripe Olives have 9.8 times more Calcium, 1.4 times more Copper, 9 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, 68.1 times more Potassium and 1.8 times more Zinc than Canned Small Ripe Olives.
Both Canned Small Ripe Olives and Baked Whole Red Potatoes have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Canned Small Ripe Olives have 1.3 times more Energy, 72.7 times more Fat, 57 times more Saturated Fat and 12.8 times more Omega 6 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 3.2 times more Carbohydrate, more Sugars and 2.7 times more Protein than Canned Small Ripe Olives.
Both Canned Small Ripe Olives and Baked Whole Red Potatoes have similar amounts of Fiber per 100 g.
Both Canned Small Ripe Olives as well as Baked Whole Red Potatoes have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 100 g.