Olives, green, pickled
Energy in 100 g
Per 100 g
619 kJ (151 kcal)
619 kJ (151 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 331 | 0 g |
| Sugar, total | MI_SUGAR_NO | 0.5 g |
| Sugar, added | 50 | 0 g |
| Sugar, free | 331 | 0 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | 460e | 2 g |
| Trans fatty acids | 50 | 0 g |
| Monounsaturated fatty acids | 460e | 11.3 g |
| Polyunsaturated fatty acids | 460e | 1.3 g |
| Omega-3 | 73f | 0.1 g |
| Omega-6 | 74f | 1.2 g |
| Cholesterol | 50 | 0 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 460g | 0 g |
| C14:0 (myristic acid) | 460g | 0 g |
| C16:0 (palmitic acid) | 460g | 1.7 g |
| C18:0 (stearic acid) | 460g | 0.3 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 460g | 0.1 g |
| C18:1 sum (oleic acid) | 460g | 11.1 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A (RAE) | MI0325 | 19 µg-RE | |
| Vitamin A (RE) | MI0322 | 38 µg-RE | 5 % |
| Beta-carotene | 460e | 231 µg | |
| Retinol | 50 | 0 µg | |
| Vitamin D | 50 | 0 µg | 0 % |
| Vitamin E | 460e | 3.8 mg-ATE | 31 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 460e | 0.02 mg | 1 % |
| Vitamin B2 (riboflavin) | 460e | 0.01 mg | 0 % |
| Vitamin B3 (niacin) | 460e | 0.2 mg | |
| Niacin equivalents | MI0421 | 0.4 mg | 1 % |
| Vitamin B6 (pyridoxine) | 460e | 0.03 mg | 1 % |
| Vitamin B9 (folate) | 460e | 3 µg | 0 % |
| Vitamin B12 (cobalamin) | 50 | 0 µg | 0 % |
| Vitamin C (askorbic acid) | 50 | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 460e | 52 mg | 4 % |
| Potassium (K) | 460e | 42 mg | 1 % |
| Sodium (Na) | 460e | 1,556 mg | |
| Salt (NaCl) | MI0120 | 3.9 g | |
| Phosphorus (P) | 460e | 4 mg | 0 % |
| Magnesium (Mg) | 460e | 11 mg | 3 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 460e | 0.5 mg | 4 % |
| Copper (Cu) | 460e | 0.12 mg | 13 % |
| Zinc (Zn) | 460e | 0 mg | 0 % |
| Selenium (Se) | 400c | 1 µg | 1 % |
| Iodine (I) | 325 | 5 µg | 3 % |
The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.
| LanguaL | Classification |
|---|---|
| A0271 | Vegetable pickle (US CFR) |
| A0827 | Vegetable product (EUROFIR) |
| B1169 | Green olive |
| C0139 | Fruit, peel present, core, pit or seed removed |
| E0151 | Solid |
| F0001 | Extent of heat treatment not known |
| G0003 | Cooking method not applicable |
| H0190 | Pickled |
| J0137 | Preserved by brining |
| K0001 | Packing medium not known |
| M0001 | Container or wrapping not known |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |
| Z0219 | Drained |