Olive
Olea europaea
Fruit · Oleaceae family
- 116kcal
- 0.84 gprotein
- 1.6 gfibre
Per 100 g, canned.
What 100 g is made of
- Protein 0.84 g
- Fat 10.9 g
- Carbohydrate 6 g
- Water and other 82.2 g
“Water and other” is what is left of 100 g after protein, fat and carbohydrate (mostly water, plus ash).
Vitamins and minerals in 100 g
Bars show the share of the US adult daily value. The rank compares 260 ingredients.
- Sodium735 mg · 32% · #17 of 258
- Potassium8 mg · <1% · #239 of 256
- Calcium88 mg · 7% · #73 of 258
- Iron6.3 mg · 35% · #39 of 259
- Magnesium4 mg · <1% · #231 of 256
- Zinc0.22 mg · 2% · #186 of 256
- Vitamin C0.9 mg · 1% · #136 of 239
- Folate0 µg · 0% · #217 of 237
- Vitamin A17 µg · 2% · #91 of 237
- Vitamin B120 µg · 0% · #66 of 236
Where it comes from
- 1700sSpanish colonists introduced the olive to the Americas.Americas
- 1908Olive trees were introduced to Shodo Island in Japan.Japan
Used in GlobeCooks dishes from: Europe (5), Americas (2), Asia (1)
Native range and history are drawn from Wikipedia and Wikidata by GlobeCooks.
More fruit
Nutrients: USDA FoodData Central (food 169094), public domain. Identity: Wikidata Q1621080. Compiled by GlobeCooks.