United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  09195, Olives, pickled, canned or bottled, green
heading Nutrient Unit
Value per 100 g

olive 2.7g
Proximates Water g 75.28 2.03
Proximates Energy kcal 145 4
Proximates Protein g 1.03 0.03
Proximates Total lipid (fat) g 15.32 0.41
Proximates Carbohydrate, by difference g 3.84 0.10
Proximates Fiber, total dietary g 3.3 0.1
Proximates Sugars, total g 0.54 0.01
Minerals Calcium, Ca mg 52 1
Minerals Iron, Fe mg 0.49 0.01
Minerals Magnesium, Mg mg 11 0
Minerals Phosphorus, P mg 4 0
Minerals Potassium, K mg 42 1
Minerals Sodium, Na mg 1556 42
Minerals Zinc, Zn mg 0.04 0.00
Vitamins Vitamin C, total ascorbic acid mg 0.0 0.0
Vitamins Thiamin mg 0.021 0.001
Vitamins Riboflavin mg 0.007 0.000
Vitamins Niacin mg 0.237 0.006
Vitamins Vitamin B-6 mg 0.031 0.001
Vitamins Folate, DFE µg 3 0
Vitamins Vitamin B-12 µg 0.00 0.00
Vitamins Vitamin A, RAE µg 20 1
Vitamins Vitamin A, IU IU 393 11
Vitamins Vitamin E (alpha-tocopherol) mg 3.81 0.10
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0
Vitamins Vitamin D IU 0 0
Vitamins Vitamin K (phylloquinone) µg 1.4 0.0
Lipids Fatty acids, total saturated g 2.029 0.055
Lipids Fatty acids, total monounsaturated g 11.314 0.305
Lipids Fatty acids, total polyunsaturated g 1.307 0.035
Lipids Fatty acids, total trans g 0.000 0.000
Lipids Cholesterol mg 0 0
Other Caffeine mg 0 0