Olives, green, Manzanilla, stuffed with pimiento 332791
Nutrientamount RDI%
10:00.001G  
11:00G  
12:00G  
14:00.003G  
14:1 c0G  
15:00.001G  
15:10G  
16:01.87G  
16:1 c0.151G  
16:1 t0G  
17:00.018G  
17:10.033G  
17:1 c0.033G  
18:00.323G  
18:1 c8.64G  
18:1 t0G  
18:2 c0.557G  
18:2 CLAs0G  
18:2 n-6 c,c0.557G  
18:2 t not further defined0G  
18:3 c0.104G  
18:3 n-3 c,c,c (ALA)0.104G  
18:3 n-6 c,c,c0G  
18:3 t0G  
18:40G  
20:00.053G  
20:1 c0.031G  
20:2 c0G  
20:2 n-6 c,c0G  
20:3 c0G  
20:3 n-30G  
20:3 n-60G  
20:3 n-90G  
20:40G  
20:4 c0G  
20:5 c0G  
20:5 n-3 (EPA)0G  
22:00.015G  
22:1 c0G  
22:1 n-90G  
22:1 t0G  
22:20G  
22:40G  
22:5 c0G  
22:5 n-3 (DPA)0G  
22:6 c0G  
22:6 n-3 (DHA)0G  
24:00.01G  
24:1 c0G  
4:00.01G  
6:00G  
8:00G  
Ash4.29G  
Betaine0.1MG  
Calcium, Ca121MG13009.3%
Carbohydrate, by difference4.96G  
Carbohydrate, by summation4.32G  
Carotene, alpha2UG  
Carotene, beta272UG  
Choline, free0.6MG  
Choline, from glycerophosphocholine0.3MG  
Choline, from phosphocholine0.7MG  
Choline, from phosphotidyl choline0MG  
Choline, from sphingomyelin0MG  
Choline, total1.6MG5500.3%
Copper, Cu0.107MG0.911.9%
Cryptoxanthin, beta48UG  
Energy543kJ  
Energy130KCAL  
Fatty acids, total monounsaturated8.86G  
Fatty acids, total polyunsaturated0.661G  
Fatty acids, total saturated2.3G  
Fatty acids, total trans0G  
Fatty acids, total trans-dienoic0G  
Fatty acids, total trans-monoenoic0G  
Fatty acids, total trans-polyenoic0G  
Fiber, total dietary4G  
Folate, total0UG  
Fructose0G  
Galactose0G  
Glucose (dextrose)0G  
Iron, Fe0.31MG181.7%
Lactose0G  
Lutein + zeaxanthin340UG  
Lycopene0UG  
Magnesium, Mg12.4MG4203%
Maltose0G  
Manganese, Mn0.047MG2.32%
Niacin0.103MG160.6%
Nitrogen0.18G  
Pantothenic acid0MG50%
Phosphorus, P7MG12500.6%
Potassium, K43MG34001.3%
Protein1.15G  
Riboflavin0MG1.30%
Sodium, Na1620MG1500108%
Starch0.33G  
Sucrose0G  
Sugars, Total NLEA0G  
Thiamin0.041MG1.23.4%

note: All nutrient measurements shown are per 100 grams (about 3 1/2 ounces) of the selected food item.

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