BAKED VEGETABLES vs. BLACK OLIVES PITTED
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
| Nutrient | BAKED VEGETABLES | BLACK OLIVES PITTED |
|---|---|---|
| Protein | - | 0.6 G |
| Total lipid (fat) | - | 15.4 G |
| Carbohydrate, by difference | - | 0.07 G |
| Energy | - | 143 KCAL |
| Fiber, total dietary | - | 2.6 G |
| Calcium, Ca | - | 52 MG |
| Sodium, Na | - | 770 MG |
| Cholesterol | - | 0 MG |
| Fatty acids, total saturated | - | 2.7 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.