WHOLE NATURAL ALMONDS vs. WHOLE SPANISH 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.
WHOLE NATURAL ALMONDS has the most protein of the foods compared, at 21.4 g per 100g.
| Nutrient | WHOLE NATURAL ALMONDS | WHOLE SPANISH OLIVES |
|---|---|---|
| Protein | 21.4 G | 0 G |
| Total lipid (fat) | 50 G | 16.7 G |
| Carbohydrate, by difference | 21.4 G | 6.7 G |
| Energy | 571 KCAL | 167 KCAL |
| Total Sugars | 3.6 G | 0 G |
| Calcium, Ca | 286 MG | - |
| Iron, Fe | 3.9 MG | - |
| Potassium, K | 750 MG | - |
| Sodium, Na | 0 MG | 1600 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Sugars, added | 0 G | - |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total saturated | 3.6 G | 10 G |
| Fiber, total dietary | - | 0 G |
| Fatty acids, total trans | - | 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.