Olive, green, per 100 g: 145 kcal, 1 g protein, 3.8 g carbohydrate, 3.3 g fibre, 15.3 g fat. Figures are the USDA reference values for “Olives, pickled, canned or bottled, green”.
At 100 g it reaches the EU threshold to be called a source of vitamin e. The table below gives the full composition, and every claim listed underneath is quoted from the EU register rather than written by us.
Nutritional value per 100 g
| Nutrient | Per 100 g | % NRV |
|---|---|---|
| Energy and macronutrients | ||
| Energy | 145 kcal | |
| Protein | 1.03 g | |
| Fat | 15.3 g | |
| of which saturates | 2.03 g | |
| of which monounsaturates | 11.3 g | |
| of which polyunsaturates | 1.31 g | |
| Carbohydrate | 3.84 g | |
| of which sugars | 0.54 g | |
| Fibre | 3.3 g | |
| Water | 75.3 g | |
| Cholesterol | 0 mg | |
| Minerals | ||
| Calcium | 52 mg | 6.5% |
| Iron | 0.49 mg | 3.5% |
| Magnesium | 11 mg | 2.93% |
| Phosphorus | 4 mg | 0.571% |
| Potassium | 42 mg | 2.1% |
| Sodium | 1,556 mg | |
| Zinc | 0.04 mg | 0.4% |
| Copper | 0.12 mg | 12% |
| Selenium | 0.9 µg | 1.64% |
| Vitamins | ||
| Vitamin A | 20 µg | 2.5% |
| Vitamin D | 0 µg | |
| Vitamin E | 3.81 mg | 31.8% |
| Vitamin K | 1.4 µg | 1.87% |
| Vitamin C | 0 mg | |
| Thiamine (B1) | 0.021 mg | 1.91% |
| Riboflavin (B2) | 0.007 mg | 0.5% |
| Niacin (B3) | 0.237 mg | 1.48% |
| Pantothenic acid (B5) | 0.023 mg | 0.383% |
| Vitamin B6 | 0.031 mg | 2.21% |
| Folate | 3 µg | 1.5% |
| Vitamin B12 | 0 µg | |
% NRV is the nutrient reference value for an average adult, as set in Annex XIII of Regulation (EU) 1169/2011. A blank cell means no reference value is defined for that nutrient, not that it is unimportant.
What this food is a source of
This food reaches the legal threshold for the claims below. The wording is quoted exactly from the EU register of authorised health claims — we have not written or paraphrased any of it.
- Vitamin E contributes to the protection of cells from oxidative stress