RIPE OLIVES vs. PITTED RIPE OLIVES vs. RIPE OLIVES
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.
RIPE OLIVES has the most protein of the foods compared, at 0 g per 100g.
| Nutrient | RIPE OLIVES | PITTED RIPE OLIVES | RIPE OLIVES |
|---|---|---|---|
| Protein | 0 G | 0 G | 0 G |
| Total lipid (fat) | 17.9 G | 17.9 G | 17.9 G |
| Carbohydrate, by difference | 7.1 G | 7.1 G | 7.1 G |
| Energy | 179 KCAL | 179 KCAL | 179 KCAL |
| Sodium, Na | 786 MG | 786 MG | 786 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0 G | 0 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.