Olives, pickled, canned or bottled, green
Olives, pickled, canned or bottled, green is a fruit at 145 calories per 100g. It is an excellent source of Sodium, providing 1556.0 mg (104% of the Daily Value) per 100g serving. This fruit is a useful source of fiber. Fruits are naturally rich in vitamins, dietary fiber, and antioxidants. They are an important part of a balanced diet and contribute to daily micronutrient needs. Our database tracks 70 nutrients for this food, plus polyphenol profile, environmental footprint data.
Top Nutrients
Data for 70 of 150 tracked nutrients
Nutrient Fingerprint
How this food scores across key nutrient categories, as a percentage of the daily recommended value per 100 g. Based on USDA DRIs for adults.
Complete Nutrient Profile
Macronutrients 9
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Water SR | 75.3 | g | — | 2% |
| Calories SR | 145 | kcal | — | — |
| Energy (kJ) SR | 609 | kj | — | — |
| Protein SR | 1.0 | g | — | 2% |
| Total Fat SR | 15.3 | g | — | — |
| Carbohydrate SR | 3.8 | g | — | 3% |
| Fiber SR | 3.3 | g | — | 9% |
| Total Sugars SR | 0.54 | g | — | — |
| Ash SR | 4.5 | g | — | — |
Minerals 9
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Calcium SR | 52.0 | mg | — | 5% |
| Iron SR | 0.49 | mg | — | 6% |
| Magnesium SR | 11.0 | mg | — | 3% |
| Phosphorus SR | 4.0 | mg | — | 1% |
| Potassium SR | 42.0 | mg | — | 1% |
| Sodium SR | 1,556 | mg | — | 104% |
| Zinc SR | 0.04 | mg | — | 0% |
| Copper SR | 0.12 | mg | — | 13% |
| Selenium SR | 0.90 | µg | — | 2% |
Vitamins 31
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Vitamin A (RAE) SR | 393 | µg | — | 44% |
| Vitamin A (IU) SR | 20.0 | IU | — | — |
| Retinol SR | 0 | µg | — | — |
| Beta-Carotene SR | 231 | µg | — | — |
| Alpha-Carotene SR | 0 | µg | — | — |
| Beta-Cryptoxanthin SR | 9.0 | µg | — | — |
| Lycopene SR | 0 | µg | — | — |
| Lutein + Zeaxanthin SR | 510 | µg | — | — |
| Vitamin C SR | 0 | mg | — | — |
| Vitamin D SR | 0 | µg | — | — |
| Vitamin D (IU) SR | 0 | IU | — | — |
| Vitamin E SR | 3.8 | mg | — | 25% |
| Beta-Tocopherol SR | 0 | mg | — | — |
| Gamma-Tocopherol SR | 0 | mg | — | — |
| Delta-Tocopherol SR | 0 | mg | — | — |
| Alpha-Tocotrienol SR | 0 | mg | — | — |
| Beta-Tocotrienol SR | 0 | mg | — | — |
| Gamma-Tocotrienol SR | 0 | mg | — | — |
| Delta-Tocotrienol SR | 0 | mg | — | — |
| Vitamin K1 SR | 1.4 | µg | — | 1% |
| Thiamin (B1) SR | 0.02 | mg | — | 2% |
| Riboflavin (B2) SR | 0.007 | mg | — | 0% |
| Niacin (B3) SR | 0.24 | mg | — | 2% |
| Pantothenic Acid (B5) SR | 0.02 | mg | — | 0% |
| Vitamin B6 SR | 0.03 | mg | — | 2% |
| Folate SR | 3.0 | µg | — | 1% |
| Folic Acid SR | 0 | µg | — | — |
| Folate (food) SR | 3.0 | µg | — | — |
| Folate (DFE) SR | 3.0 | µg | — | — |
| Vitamin B12 SR | 0 | µg | — | — |
| Choline SR | 14.2 | mg | — | 3% |
Fatty Acids 8
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Saturated Fat SR | 2.0 | g | — | — |
| Monounsaturated Fat SR | 11.3 | g | — | — |
| Polyunsaturated Fat SR | 1.3 | g | — | — |
| Trans Fat SR | 0 | g | — | — |
| Cholesterol SR | 0 | mg | — | — |
| Omega-3 EPA SR | 0 | g | — | — |
| Omega-3 DPA SR | 0 | g | — | — |
| Omega-3 DHA SR | 0 | g | — | — |
Individual Fatty Acids 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Butyric Acid (4:0) SR | 0 | g | — | — |
| Caproic Acid (6:0) SR | 0 | g | — | — |
| Caprylic Acid (8:0) SR | 0 | g | — | — |
| Capric Acid (10:0) SR | 0 | g | — | — |
| Lauric Acid (12:0) SR | 0 | g | — | — |
| Myristic Acid (14:0) SR | 0 | g | — | — |
| Palmitic Acid (16:0) SR | 1.7 | g | — | — |
| Stearic Acid (18:0) SR | 0.34 | g | — | — |
| Linoleic Acid (18:2) SR | 1.2 | g | — | 7% |
| Linolenic Acid (18:3) SR | 0.09 | g | — | — |
Nutrient Density Score
The NRF9.3 score measures overall nutritional quality per 100 kcal. It rewards 9 nutrients to encourage (protein, fiber, vitamins A, C, E, calcium, iron, magnesium, potassium) and penalizes 3 to limit (saturated fat, added sugars, sodium). Higher is better; negative scores indicate the food is high in limit nutrients relative to its beneficial content.
NRF9.3 index: Fulgoni et al. (2009), J Nutr 139(8). DVs based on FDA 2020 reference values.
Nutrient Interactions in This Food
Nutrients in this food that enhance or compete with each other during absorption.
✔ Synergies — nutrients that help each other
Vitamin A is fat-soluble and requires dietary fat for absorption. Adding fat to a meal significantly increases beta-carotene and retinol absorption.
Ribaya-Mercado et al., Am J Clin Nutr, 2007
Vitamin E is fat-soluble and absorbed alongside dietary fats via micelle formation in the small intestine. Low-fat diets reduce vitamin E absorption.
Traber, Free Radic Biol Med, 2007
⚠ Antagonisms — nutrients that compete
Calcium inhibits both heme and non-heme iron absorption when consumed in the same meal. The effect is dose-dependent, with significant inhibition at 300+ mg calcium.
Hallberg et al., Am J Clin Nutr, 1991
Phytates in high-fibre foods (whole grains, legumes) bind non-heme iron and reduce its bioavailability. Soaking, sprouting, and fermentation reduce phytate content.
Hurrell & Egli, Int J Vitam Nutr Res, 2010
Oxalates (in spinach, rhubarb) and phytates (in bran) can bind calcium, reducing absorption. However, the net effect of high-fibre diets on calcium status is modest.
Weaver et al., Am J Clin Nutr, 1999
Fatty Acid Profile
Breakdown of fat types per 100g. A healthy fat profile favours unsaturated fats (mono + poly) and a balanced omega-3 to omega-6 ratio.
How Cooking Changes Nutrients
Estimated percentage of each nutrient retained after cooking, based on USDA retention factors for the “Fresh Fruits” food category. Values of 100% mean no loss; lower values indicate nutrients lost to heat, water, or oxidation.
Source: USDA Table of Nutrient Retention Factors, Release 6 (2007). Retention values are category-level averages — actual retention depends on cooking time, temperature, and water volume.
Polyphenols & Bioactive Compounds
Polyphenols are plant-derived compounds with antioxidant properties. Higher intake is associated with reduced cardiovascular risk and improved gut health.
Processing Impact on Polyphenols
How common cooking methods affect polyphenol content in fruits. Retention % is relative to the raw/unprocessed food.
Health Associations
Research-backed associations for the polyphenol classes found in this food. Evidence strength rated from systematic reviews and meta-analyses.
Polyphenol data matched from: “Olive, green” · ●●● high confidence
Source: Phenol-Explorer 3.6 (INRA, 2023) · Retention: Rothwell 2013, Palermo 2014 · Health: Del Bo' 2019, Grosso 2017
Environmental Impact
Environmental footprint per kilogram of food produced. Data represents the global average for the “Other Fruit” category.
- Global averages: These figures are production-weighted averages from a meta-analysis of ~38,700 farms across 119 countries (Poore & Nemecek, 2018). Actual impact varies enormously by farming method, geography, and supply chain.
- System boundary: Cradle-to-retail only — does not include consumer transport, home cooking energy, or food waste.
- Soil carbon not included: This data does not account for soil carbon sequestration. Some argue that well-managed regenerative grazing partially offsets ruminant emissions; however, full lifecycle accounting — including methane, land-use change, and the opportunity cost of using land for grazing vs. reforestation — typically makes the net footprint of ruminant meat higher, not lower. This is especially relevant in temperate grassland regions like Ireland.
- Not gospel: This data is informational and illustrative. It is useful for understanding relative magnitudes, but should not be treated as precise measurements for any individual product or farm.
Source: Poore & Nemecek (2018), Science 360(6392). Meta-analysis of ~38,700 farms, 119 countries, 46 product categories.
Global Supply: Fruits
Top 10 countries by per capita supply of the “Fruits” food group (kcal/capita/day, 2023). This is food group–level data from FAO Food Balance Sheets, not specific to this individual food.
Global Supply Trend (1961–2023)
+38%Source: FAO Food Balance Sheets (2023). Supply = production + imports − exports − waste, converted to kcal/capita/day.
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Frequently Asked Questions
How many calories are in Olives, pickled, canned or bottled, green?
Olives, pickled, canned or bottled, green contains 145 kcal per 100 grams, making it a moderate-calorie food. The energy comes from 1.0g of protein (3% of calories), 15.3g of fat (95%), and 3.8g of carbohydrates (11%). Fat is the primary energy source.
What is Olives, pickled, canned or bottled, green most nutritious for?
The standout nutrient in Olives, pickled, canned or bottled, green is Sodium, providing 1,556 mg per 100g (104% of the Daily Value). It is also a notable source of Vitamin A (RAE) (44% DV). Our database tracks 70 individual nutrients for this food, allowing detailed comparison across vitamins, minerals, amino acids, and fatty acids.
Is Olives, pickled, canned or bottled, green high in protein?
At 1.0g per 100 grams, Olives, pickled, canned or bottled, green is not a significant source of protein. Pair with protein-rich foods like legumes, meat, fish, or dairy to meet daily protein needs.
How much fiber is in Olives, pickled, canned or bottled, green?
Olives, pickled, canned or bottled, green contains 3.3g of fiber per 100 grams — a moderate amount. This contributes to the recommended daily intake of 25-38g. Pairing with other fiber-rich foods like vegetables, legumes, or whole grains can help meet daily targets.
Does Olives, pickled, canned or bottled, green contain polyphenols?
Yes, Olives, pickled, canned or bottled, green contains approximately 346 mg of polyphenols per 100g, primarily from the high class. Polyphenols are bioactive plant compounds associated with antioxidant properties. Their retention can vary with cooking and processing methods — see the processing impact section above for details.