RIPE PITTED MEDIUM ORGANIC BLACK OLIVES vs. ROAST BEEF, ROAST
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.
ROAST BEEF, ROAST has the most protein of the foods compared, at 19.3 g per 100g.
| Nutrient | RIPE PITTED MEDIUM ORGANIC BLACK OLIVES | ROAST BEEF, ROAST |
|---|---|---|
| Protein | 0 G | 19.3 G |
| Total lipid (fat) | 10 G | 7.9 G |
| Carbohydrate, by difference | 6.7 G | 1.8 G |
| Energy | 133 KCAL | 158 KCAL |
| Total Sugars | 0 G | 1.8 G |
| Fiber, total dietary | 6.7 G | 0 G |
| Calcium, Ca | 0 MG | 0 MG |
| Iron, Fe | 0 MG | 2.5 MG |
| Potassium, K | 0 MG | - |
| Sodium, Na | 900 MG | 825 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Cholesterol | 0 MG | 53 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 3.5 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.