Olives, Ripe Pitted are used mostly for adding flavor to various cooked dishes, and for garnish and flavor on salads
Olives, Ripe Pitted
About Olives, Ripe Pitted
We usually buy ripe olives in 6-ounce cans. We use them mostly for adding flavor to various cooked dishes, and for garnish and flavor on salads. Since ripe olives are processed with salt, and thus high in sodium, we don’t recommend “chowing down” on them, but they do enhance the flavor of many recipes. Slicing the ripe olives helps to distribute the flavor throughout the recipe. We have also found a variety of flavors and textures between brands of ripe olives, and recommend that people find the brand that they like best. See the nutritional chart below.
Previous Ingredients: http://veganvenue.org/olive-oil-extra-virgin/
Next Ingredients: http://veganvenue.org/olives-ripe-sliced/
Olives, ripe, canned (small-extra large)
Refuse: 0%
Scientific Name: Olea europaea
NDB No: 09193 (Nutrient values and weights are for edible portion)
| Nutrient | Units | Value per 100 grams |
Number of Data Points |
Std. Error |
1.00 X 1 tbsp ——- 8.4g |
|---|---|---|---|---|---|
| Proximates | |||||
| Water |
g
|
79.99
|
2
|
0
|
6.72
|
| Energy |
kcal
|
115
|
0
|
0
|
10
|
| Energy |
kj
|
481
|
0
|
0
|
40
|
| Protein |
g
|
0.84
|
2
|
0
|
0.07
|
| Total lipid (fat) |
g
|
10.68
|
2
|
0
|
0.90
|
| Ash |
g
|
2.23
|
2
|
0
|
0.19
|
| Carbohydrate, by difference |
g
|
6.26
|
0
|
0
|
0.53
|
| Fiber, total dietary |
g
|
3.2
|
0
|
0
|
0.3
|
| Sugars, total |
g
|
0.00
|
0
|
0
|
0.00
|
| Minerals | |||||
| Calcium, Ca |
mg
|
88
|
2
|
0
|
7
|
| Iron, Fe |
mg
|
3.30
|
2
|
0
|
0.28
|
| Magnesium, Mg |
mg
|
4
|
2
|
0
|
0
|
| Phosphorus, P |
mg
|
3
|
2
|
0
|
0
|
| Potassium, K |
mg
|
8
|
2
|
0
|
1
|
| Sodium, Na |
mg
|
872
|
2
|
0
|
73
|
| Zinc, Zn |
mg
|
0.22
|
2
|
0
|
0.02
|
| Copper, Cu |
mg
|
0.251
|
2
|
0
|
0.021
|
| Manganese, Mn |
mg
|
0.020
|
2
|
0
|
0.002
|
| Selenium, Se |
mcg
|
0.9
|
2
|
0
|
0.1
|
| Vitamins | |||||
| Vitamin C, total ascorbic acid |
mg
|
0.9
|
2
|
0
|
0.1
|
| Thiamin |
mg
|
0.003
|
2
|
0
|
0.000
|
| Riboflavin |
mg
|
0.000
|
2
|
0
|
0.000
|
| Niacin |
mg
|
0.037
|
2
|
0
|
0.003
|
| Pantothenic acid |
mg
|
0.015
|
0
|
0
|
0.001
|
| Vitamin B-6 |
mg
|
0.009
|
2
|
0
|
0.001
|
| Folate, total |
mcg
|
0
|
2
|
0
|
0
|
| Folic acid |
mcg
|
0
|
0
|
0
|
0
|
| Folate, food |
mcg
|
0
|
2
|
0
|
0
|
| Folate, DFE |
mcg_DFE
|
0
|
0
|
0
|
0
|
| Vitamin B-12 |
mcg
|
0.00
|
0
|
0
|
0.00
|
| Vitamin B-12, added |
mcg
|
0.00
|
0
|
0
|
0.00
|
| Vitamin A, IU |
IU
|
403
|
2
|
0
|
34
|
| Vitamin A, RAE |
mcg_RAE
|
20
|
2
|
0
|
2
|
| Retinol |
mcg
|
0
|
0
|
0
|
0
|
| Vitamin E (alpha-tocopherol) |
mg
|
1.65
|
1
|
0
|
0.14
|
| Vitamin E, added |
mg
|
0.00
|
0
|
0
|
0.00
|
| Tocopherol, beta |
mg
|
0.00
|
1
|
0
|
0.00
|
| Tocopherol, gamma |
mg
|
0.00
|
1
|
0
|
0.00
|
| Tocopherol, delta |
mg
|
0.00
|
1
|
0
|
0.00
|
| Vitamin K (phylloquinone) |
mcg
|
1.4
|
1
|
0
|
0.1
|
| Lipids | |||||
| Fatty acids, total saturated |
g
|
1.415
|
0
|
0
|
0.119
|
| 4:0 |
g
|
0.000
|
0
|
0
|
0.000
|
| 6:0 |
g
|
0.000
|
0
|
0
|
0.000
|
| 8:0 |
g
|
0.000
|
0
|
0
|
0.000
|
| 10:0 |
g
|
0.000
|
0
|
0
|
0.000
|
| 12:0 |
g
|
0.000
|
0
|
0
|
0.000
|
| 14:0 |
g
|
0.000
|
1
|
0
|
0.000
|
| 16:0 |
g
|
1.179
|
1
|
0
|
0.099
|
| 18:0 |
g
|
0.236
|
1
|
0
|
0.020
|
| Fatty acids, total monounsaturated |
g
|
7.888
|
0
|
0
|
0.663
|
| 16:1 undifferentiated |
g
|
0.086
|
1
|
0
|
0.007
|
| 18:1 undifferentiated |
g
|
7.770
|
1
|
0
|
0.653
|
| 20:1 |
g
|
0.032
|
1
|
0
|
0.003
|
| 22:1 undifferentiated |
g
|
0.000
|
0
|
0
|
0.000
|
| Fatty acids, total polyunsaturated |
g
|
0.911
|
0
|
0
|
0.077
|
| 18:2 undifferentiated |
g
|
0.847
|
1
|
0
|
0.071
|
| 18:3 undifferentiated |
g
|
0.064
|
1
|
0
|
0.005
|
| 18:4 |
g
|
0.000
|
0
|
0
|
0.000
|
| 20:4 undifferentiated |
g
|
0.000
|
0
|
0
|
0.000
|
| 20:5 n-3 |
g
|
0.000
|
0
|
0
|
0.000
|
| 22:5 n-3 |
g
|
0.000
|
0
|
0
|
0.000
|
| 22:6 n-3 |
g
|
0.000
|
0
|
0
|
0.000
|
| Cholesterol |
mg
|
0
|
0
|
0
|
0
|
| Amino acids | |||||
| Threonine |
g
|
0.026
|
4
|
0
|
0.002
|
| Isoleucine |
g
|
0.031
|
4
|
0
|
0.003
|
| Leucine |
g
|
0.050
|
4
|
0
|
0.004
|
| Lysine |
g
|
0.032
|
4
|
0
|
0.003
|
| Methionine |
g
|
0.012
|
4
|
0
|
0.001
|
| Phenylalanine |
g
|
0.029
|
4
|
0
|
0.002
|
| Tyrosine |
g
|
0.023
|
4
|
0
|
0.002
|
| Valine |
g
|
0.038
|
4
|
0
|
0.003
|
| Arginine |
g
|
0.067
|
4
|
0
|
0.006
|
| Histidine |
g
|
0.023
|
4
|
0
|
0.002
|
| Alanine |
g
|
0.043
|
4
|
0
|
0.004
|
| Aspartic acid |
g
|
0.092
|
4
|
0
|
0.008
|
| Glutamic acid |
g
|
0.093
|
4
|
0
|
0.008
|
| Glycine |
g
|
0.049
|
4
|
0
|
0.004
|
| Proline |
g
|
0.040
|
4
|
0
|
0.003
|
| Serine |
g
|
0.031
|
4
|
0
|
0.003
|
| Other | |||||
| Alcohol, ethyl |
g
|
0.0
|
0
|
0
|
0.0
|
| Caffeine |
mg
|
0
|
0
|
0
|
0
|
| Theobromine |
mg
|
0
|
0
|
0
|
0
|
| Carotene, beta |
mcg
|
237
|
0
|
0
|
20
|
| Carotene, alpha |
mcg
|
0
|
0
|
0
|
0
|
| Cryptoxanthin, beta |
mcg
|
9
|
0
|
0
|
1
|
| Lycopene |
mcg
|
0
|
0
|
0
|
0
|
| Lutein + zeaxanthin |
mcg
|
510
|
0
|
0
|
43
|
USDA National Nutrient Database for Standard Reference, Release 18 (2005)
Some background information:
Over the years, people have been asking us, “What do vegans eat?” This is probably because they first think about a flesh product as the main meal, and then think about everything else as a side dish. So, we began publishing the huge variety of plant foods that are available for us to eat in this section of our web site. Additionally, we are always on the lookout for something new to add to our collection and experiment with to incorporate into our meals. We have also found that eating mostly unprocessed plant foods make us much more healthy.
Please visit our main web site: https://all-creatures.org
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