Green Olives, pickled
Calories and Nutrition Facts per Serving
X
-
4
Calories -
0.4 g
Fat -
0.1 g
Carbs -
< 0.1 g
Protein
| Nutrition Facts | per Serving | % DV |
|---|---|---|
| Caloric Value |
4 kcal
16 kJ
|
0.2 % |
| Fat |
0.4 g
|
0.6 % |
| Saturated Fats |
< 0.1 g
|
0.2 % |
| Monounsaturated Fats |
0.3 g
|
1.1 % |
| Polyunsaturated Fats |
< 0.1 g
|
0.2 % |
| Carbohydrates |
0.1 g
|
< 0.1 % |
| Sugars |
< 0.1 g
|
< 0.1 % |
| Protein |
< 0.1 g
|
< 0.1 % |
| Dietary Fiber |
< 0.1 g
|
< 0.1 % |
| Cholesterol |
0.0 mg
|
0.0 % |
| Sodium |
< 0.1 g
|
< 0.1 % |
| Water |
2.0 g
|
0.1 % |
| food.nutrient.label.transfat |
0.0 g
|
0.0 % |
| Vitamins | per Serving | % DV |
|---|---|---|
| Vitamin A | 0.0 mg | 0.0 % |
| Vitamin B1 | < 0.1 mg | < 0.1 % |
| Vitamin B11 | < 0.1 mg | < 0.1 % |
| Vitamin B12 | 0.0 mg | 0.0 % |
| Vitamin B2 | < 0.1 mg | < 0.1 % |
| Vitamin B3 | < 0.1 mg | < 0.1 % |
| Vitamin B5 | < 0.1 mg | < 0.1 % |
| Vitamin B6 | < 0.1 mg | < 0.1 % |
| Vitamin C | 0.0 mg | 0.0 % |
| Vitamin D | 0.0 mg | 0.0 % |
| Vitamin E | 0.1 mg | 0.9 % |
| Vitamin K | < 0.1 mg | < 0.1 % |
| Minerals | per Serving | % DV |
|---|---|---|
| Calcium | 1.4 mg | 0.1 % |
| Copper | < 0.1 mg | 0.3 % |
| Iron | < 0.1 mg | < 0.1 % |
| Magnesium | 0.3 mg | < 0.1 % |
| Manganese | 0.0 mg | 0.0 % |
| Phosphorus | 0.1 mg | < 0.1 % |
| Potassium | 1.1 mg | < 0.1 % |
| Selenium | < 0.1 mg | < 0.1 % |
| Zinc | < 0.1 mg | < 0.1 % |
How to burn 4 calories?
-
Walking
1 min -
Running
0 min -
Swimming
1 min -
Cycling
1 min
Calorie Breakdown
Food Information
Per 100 g / mL serving the food "Green Olives, pickled" within the category "Vegetables" has a total of 145.0 calories and the following nutrition facts: 1.0 g protein, 3.8 g carbs and 15.3 g fat. All other nutritional information like vitamins and minerals you can find above within the calorie chart for the food "Green Olives, pickled".
The nutritional information for this food were collected for the first time on 2014-04-15. The values have been updated the last time on 2014-04-15. Our main data sources are nutritional information on producer’s websites, food packaging and the USDA National Nutrient Database for Standard Reference (Release 21).