Fruits

Nutrition Facts Olives

Olives (Green, Pimiento-Stuffed) nutrition facts

Olives are a fruit whose variety, ripeness, edible portion, and preparation state affect its composition. They provide dietary fiber, monounsaturated fat, and calcium. Choose produce without rot or major bruising. Refrigerate perishable items at 40°F/4°C or below and rinse under running water just before preparation—without soap.

Calories130
Protein1.2g
Carbs5g
Fat12.9g
Protein Carbs Fat

Nutrition for 100 g

Calories 130 kcal
Protein 1.15 g
Total Fat 12.9 g
Carbohydrates 4.96 g
Fiber 4 g
Total Sugars 0 g
Sodium 1620 mg

Nutrients

Full nutrient profile

Proximates
Water 76.7 g
Energy (Atwater General Factors) 141 kcal
Energy (Atwater Specific Factors) 130 kcal
Energy 130 kcal
Energy 543 kj
Nitrogen 0.18 g
Protein 1.15 g
Total lipid (fat) 12.9 g
Total fat (NLEA) 11.8 g
Ash 4.29 g
Carbohydrates
Carbohydrate, by difference 4.96 g
Carbohydrate, by summation 4.32 g
Fiber, total dietary 4 g
Sugars, Total 0 g
Sucrose 0 g
Glucose 0 g
Fructose 0 g
Lactose 0 g
Maltose 0 g
Galactose 0 g
Starch 0.33 g
Lipids
Fatty acids, total saturated 2.3 g
SFA 4:0 0.01 g
SFA 6:0 0 g
SFA 8:0 0 g
SFA 10:0 0.001 g
SFA 11:0 0 g
SFA 12:0 0 g
SFA 14:0 0.003 g
SFA 15:0 0.001 g
SFA 16:0 1.87 g
SFA 17:0 0.02 g
SFA 18:0 0.32 g
SFA 20:0 0.05 g
SFA 22:0 0.02 g
SFA 24:0 0.01 g
Fatty acids, total monounsaturated 8.86 g
MUFA 14:1 c 0 g
MUFA 15:1 0 g
MUFA 16:1 c 0.15 g
MUFA 17:1 0.03 g
MUFA 17:1 c 0.03 g
MUFA 18:1 c 8.64 g
MUFA 20:1 c 0.03 g
MUFA 22:1 c 0 g
MUFA 22:1 n-9 0 g
MUFA 24:1 c 0 g
Fatty acids, total polyunsaturated 0.66 g
PUFA 18:2 c 0.56 g
PUFA 18:2 n-6 c,c 0.56 g
PUFA 18:2 CLAs 0 g
PUFA 18:3 c 0.1 g
PUFA 18:3 n-3 c,c,c (ALA) 0.1 g
PUFA 18:3 n-6 c,c,c 0 g
PUFA 18:4 0 g
PUFA 20:2 c 0 g
PUFA 20:2 n-6 c,c 0 g
PUFA 20:3 c 0 g
PUFA 20:3 n-3 0 g
PUFA 20:3 n-6 0 g
PUFA 20:3 n-9 0 g
PUFA 20:4 0 g
PUFA 20:4c 0 g
PUFA 20:5c 0 g
PUFA 20:5 n-3 (EPA) 0 g
PUFA 22:2 0 g
PUFA 22:5 c 0 g
PUFA 22:4 0 g
PUFA 22:5 n-3 (DPA) 0 g
PUFA 22:6 c 0 g
PUFA 22:6 n-3 (DHA) 0 g
Fatty acids, total trans 0 g
Fatty acids, total trans-monoenoic 0 g
TFA 16:1 t 0 g
TFA 18:1 t 0 g
TFA 22:1 t 0 g
Fatty acids, total trans-dienoic 0 g
TFA 18:2 t not further defined 0 g
Fatty acids, total trans-polyenoic 0 g
TFA 18:3 t 0 g
Minerals
Calcium, Ca 121 mg
Iron, Fe 0.31 mg
Magnesium, Mg 12.4 mg
Phosphorus, P 7 mg
Potassium, K 43 mg
Sodium, Na 1620 mg
Zinc, Zn 0.09 mg
Copper, Cu 0.11 mg
Manganese, Mn 0.05 mg
Vitamins and other components
Vitamin C, total ascorbic acid 0 mg
Thiamin 0.04 mg
Riboflavin 0 mg
Niacin 0.1 mg
Pantothenic acid 0 mg
Vitamin B-6 0 mg
Folate, total 0 ug
Choline, total 1.6 mg
Choline, free 0.6 mg
Choline, from phosphocholine 0.7 mg
Choline, from phosphotidyl choline 0 mg
Choline, from glycerophosphocholine 0.3 mg
Choline, from sphingomyelin 0 mg
Betaine 0.1 mg
Vitamin A, RAE 25 ug
Carotene, beta 272 ug
Carotene, alpha 2 ug
Cryptoxanthin, beta 48 ug
Lycopene 0 ug
Lutein + zeaxanthin 340 ug
Vitamin E (alpha-tocopherol) 3.78 mg
Tocopherol, beta 0.02 mg
Tocopherol, gamma 0.1 mg
Tocopherol, delta 0 mg
Tocotrienol, alpha 0 mg
Tocotrienol, beta 0 mg
Tocotrienol, gamma 0 mg
Tocotrienol, delta 0 mg
Vitamin K (phylloquinone) 16.6 ug
Vitamin K (Dihydrophylloquinone) 0 ug
Vitamin K (Menaquinone-4) 0 ug

Interesting fact

Washing reduces surface contamination but does not sterilize produce

Rinse under running water just before preparation, rub firm produce, and dry with a clean towel. Soap and household detergent are not recommended because produce is porous and residues can remain.

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Use olives in simple recipes

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These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.