Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Canned Small Ripe Olives:
Baked Whole Red Potatoes have 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.
While Canned Small Ripe Olives contain 17 times more Vitamin A and 20.6 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Canned Small Ripe Olives have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Canned Small Ripe Olives:
Baked Whole Red Potatoes have 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.
While Canned Small Ripe Olives contain 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.
Both Baked Whole Red Potatoes and Canned Small Ripe Olives have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Whole Red Potatoes have 3.2 times more Carbohydrate, more Sugars and 2.7 times more Protein than Canned Small Ripe Olives.
While Canned Small Ripe Olives contain 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.
Both Baked Whole Red Potatoes and Canned Small Ripe Olives have similar amounts of Fiber per 100 g.
Both Baked Whole Red Potatoes as well as Canned Small Ripe Olives have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 100 g.