Olives vs Acerola
Nutrition comparison per 100g · USDA Foundation Foods & USDA SR Legacy
Acerola, (west indian cherry), raw is higher in more vitamins & minerals
Calories (kcal)
Olives 130
Acerola 32
Protein (g)
Olives 1.15
Acerola 0.400
Carbs (g)
Olives 4.96
Acerola 7.69
Fat (g)
Olives 12.9
Acerola 0.300
Fiber (g)
Olives 4.00
Acerola 1.10
Quick answers
Which has more protein?
Olives, green, Manzanilla, stuffed with pimiento — 1.15g vs 0.400g per 100g.
Which has fewer calories?
Acerola, (west indian cherry), raw — 32 vs 130 kcal per 100g.
Which is more nutrient-dense?
Acerola, (west indian cherry), raw scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Olives | Acerola | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 130 kcal | 32 kcal | +306% |
| Macronutrients | |||
| Water | 76.7 g | 91.4 g | -16% |
| Protein | 1.15 g | 0.400 g | +187% |
| Total lipid (fat) | 12.9 g | 0.300 g | +4200% |
| Carbohydrate, by difference | 4.96 g | 7.69 g | -36% |
| Fiber, total dietary | 4.00 g | 1.10 g | +264% |
| Sugars, Total | 0 g | — | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 2.30 g | 0.068 g | +3282% |
| Fatty acids, total monounsaturated | 8.86 g | 0.082 g | +10705% |
| Fatty acids, total trans | 0 g | 0 g | = |
| Cholesterol | — | 0 mg | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 1678 mg | -100% |
| Thiamin (Vitamin B1) | 0.041 mg | 0.020 mg | +105% |
| Riboflavin (Vitamin B2) | 0 mg | 0.060 mg | -100% |
| Niacin (Vitamin B3) | 0.103 mg | 0.400 mg | -74% |
| Pantothenic acid (Vitamin B5) | 0 mg | 0.309 mg | -100% |
| Vitamin B-6 — Pyridoxine | 0 mg | 0.009 mg | -100% |
| Biotin (Vitamin B7) | 0 ug | 14.0 ug | -100% |
| Folate, total (Vitamin B9) | — | 0 ug | |
| Choline, total | 1.60 mg | — | |
| Vitamin B-12 — Cobalamin | — | 0 ug | |
| Vitamin A, RAE | 25.0 ug | 38.0 ug | -34% |
| Carotene, beta | 272 ug | — | |
| Carotene, alpha | 2.00 ug | — | |
| Vitamin E (alpha-tocopherol) | 3.78 mg | — | |
| Vitamin K2 — Menaquinone-4 (MK-4) | 0 ug | — | |
| Minerals | |||
| Calcium, Ca | 121 mg | 12.0 mg | +908% |
| Iron, Fe | 0.310 mg | 0.200 mg | +55% |
| Magnesium, Mg | 12.4 mg | 18.0 mg | -31% |
| Phosphorus, P | 7.00 mg | 11.0 mg | -36% |
| Potassium, K | 43.0 mg | 146 mg | -71% |
| Sodium, Na | 1620 mg | 7.00 mg | +23043% |
| Zinc, Zn | 0.090 mg | 0.100 mg | -10% |
| Copper, Cu | 0.107 mg | 0.086 mg | +24% |
| Manganese, Mn | 0.047 mg | — | |
| Selenium, Se | — | 0.600 ug | |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 141 kcal | — | |
| Energy (Atwater Specific Factors) | 130 kcal | — | |
| Energy | 543 kj | 134 kj | +305% |
| Nitrogen | 0.180 g | — | |
| Total fat (NLEA) | 11.8 g | — | |
| Ash | 4.29 g | 0.200 g | +2045% |
| Carbohydrate, by summation | 4.32 g | — | |
| Sucrose | 0 g | — | |
| Glucose | 0 g | — | |
| Fructose | 0 g | — | |
| Lactose | 0 g | — | |
| Maltose | 0 g | — | |
| Galactose | 0 g | — | |
| Starch | 0.330 g | — | |
| Folic acid (Vitamin B9 — synthetic) | — | 14.0 ug | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | — | 14.0 ug | |
| Choline, free | 0.600 mg | — | |
| Choline, from phosphocholine | 0.700 mg | — | |
| Choline, from phosphotidyl choline | 0 mg | — | |
| Choline, from glycerophosphocholine | 0.300 mg | — | |
| Choline, from sphingomyelin | 0 mg | — | |
| Betaine | 0.100 mg | — | |
| Retinol | — | 0 ug | |
| Beta-carotene (Provitamin A) | 48.0 ug | — | |
| Vitamin A, IU | — | 767 IU | |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | — | |
| Lycopene | 340 ug | — | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0.020 mg | — | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0.100 mg | — | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0 mg | — | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0 mg | — | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | — | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0 mg | — | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | — | |
| Vitamin K1 — Phylloquinone | 16.6 ug | — | |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | — | |
| SFA 4:0 (Butyric acid) | 0.010 g | 0 g | |
| SFA 6:0 (Caproic acid) | 0 g | 0 g | = |
| SFA 8:0 (Caprylic acid) | 0 g | 0 g | = |
| SFA 10:0 (Capric acid) | 0.001 g | 0 g | |
| SFA 11:0 (Undecanoic acid) | 0 g | — | |
| SFA 12:0 (Lauric acid) | 0 g | 0 g | = |
| SFA 14:0 (Myristic acid) | 0.003 g | 0.002 g | +50% |
| SFA 15:0 (Pentadecanoic acid) | 0.001 g | — | |
| SFA 16:0 (Palmitic acid) | 1.87 g | 0.048 g | +3796% |
| SFA 17:0 (Margaric acid) | 0.018 g | — | |
| SFA 18:0 (Stearic acid) | 0.323 g | 0.016 g | +1919% |
| SFA 20:0 (Arachidic acid) | 0.053 g | — | |
| SFA 22:0 (Behenic acid) | 0.015 g | — | |
| SFA 24:0 (Lignoceric acid) | 0.010 g | — | |
| MUFA 14:1 c | 0 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | — | 0.001 g | |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.151 g | — | |
| MUFA 17:1 (Heptadecenoic acid) | 0.033 g | — | |
| MUFA 17:1 c | 0.033 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | — | 0.081 g | |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 8.64 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | — | 0 g | |
| MUFA 20:1 c | 0.031 g | — | |
| MUFA 22:1 (Omega-9, Erucic acid family) | — | 0 g | |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0 g | — | |
| MUFA 22:1 n-9 | 0 g | — | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0 g | — | |
| Fatty acids, total polyunsaturated | 0.661 g | 0.090 g | +634% |
| PUFA 18:2 (Omega-6, Linoleic acid) | — | 0.046 g | |
| PUFA 18:2 c | 0.557 g | — | |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 0.557 g | — | |
| PUFA 18:2 CLAs | 0 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | — | 0.044 g | |
| PUFA 18:3 c | 0.104 g | — | |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.104 g | — | |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:2 c | 0 g | — | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0 g | — | |
| PUFA 20:3 c | 0 g | — | |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0 g | — | |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0 g | — | |
| PUFA 20:3 n-9 (Omega-9, Mead acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0 g | 0 g | = |
| PUFA 20:4c | 0 g | — | |
| PUFA 20:5c | 0 g | — | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:2 (Docosadienoic acid) | 0 g | — | |
| PUFA 22:5 c | 0 g | — | |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:6 c | 0 g | — | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | 0 g | = |
| Fatty acids, total trans-monoenoic | 0 g | — | |
| TFA 16:1 t | 0 g | — | |
| TFA 18:1 t | 0 g | — | |
| TFA 22:1 t | 0 g | — | |
| Fatty acids, total trans-dienoic | 0 g | — | |
| TFA 18:2 t not further defined | 0 g | — | |
| Fatty acids, total trans-polyenoic | 0 g | — | |
| TFA 18:3 t | 0 g | — | |
| Alcohol, ethyl | — | 0 g | |
| Apigenin | — | 0 mg | |
| Luteolin | — | 0 mg | |
| Kaempferol | — | 1.05 mg | |
| Myricetin | — | 0 mg | |
| Quercetin | — | 4.74 mg | |
* All values per 100g edible portion. Source: USDA Foundation Foods and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Olives, green, Manzanilla, stuffed with pimiento nutrition facts Acerola, (west indian cherry), raw nutrition facts Compare other foods →
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