BLACK NO SALT ADDED BEANS, BLACK vs. BLACK OLIVE TAPENADE
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.
BLACK NO SALT ADDED BEANS, BLACK has the most protein of the foods compared, at 5.4 g per 100g.
| Nutrient | BLACK NO SALT ADDED BEANS, BLACK | BLACK OLIVE TAPENADE |
|---|---|---|
| Protein | 5.4 G | 0 G |
| Total lipid (fat) | 0.38 G | 13.3 G |
| Carbohydrate, by difference | 15.4 G | 6.7 G |
| Energy | 85 KCAL | 133 KCAL |
| Total Sugars | 0.77 G | 0 G |
| Fiber, total dietary | 3.8 G | 0 G |
| Calcium, Ca | 54 MG | 0 MG |
| Iron, Fe | 1.2 MG | 0 MG |
| Potassium, K | 346 MG | - |
| Sodium, Na | 8 MG | 933 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0 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.