EXTRA VIRGIN OLIVE OIL vs. HOJIBLANCA, ORGANIC EXTRA VIRGIN OLIVE OIL
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 | EXTRA VIRGIN OLIVE OIL | HOJIBLANCA, ORGANIC EXTRA VIRGIN OLIVE… |
|---|---|---|
| Total lipid (fat) | 90 G | 93.3 G |
| Energy | 800 KCAL | 867 KCAL |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 13.3 G | 13.3 G |
| Protein | - | 0 G |
| Carbohydrate, by difference | - | 0 G |
| Sodium, Na | - | 0 MG |
| Cholesterol | - | 0 MG |
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.