Olives vs Cookies
Nutrition comparison per 100g · USDA Foundation Foods & USDA Foundation Foods
Cookies, oatmeal, soft, with raisins is higher in more vitamins & minerals
Calories (kcal)
Olives 130
Cookies 430
Protein (g)
Olives 1.15
Cookies 5.79
Carbs (g)
Olives 4.96
Cookies 69.6
Fat (g)
Olives 12.9
Cookies 14.3
Fiber (g)
Olives 4.00
Cookies 3.30
Quick answers
Which has more protein?
Cookies, oatmeal, soft, with raisins — 5.79g vs 1.15g per 100g.
Which has fewer calories?
Olives, green, Manzanilla, stuffed with pimiento — 130 vs 430 kcal per 100g.
Which is more nutrient-dense?
Cookies, oatmeal, soft, with raisins 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 | Cookies | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 130 kcal | 430 kcal | -70% |
| Macronutrients | |||
| Water | 76.7 g | 8.85 g | +767% |
| Protein | 1.15 g | 5.79 g | -80% |
| Total lipid (fat) | 12.9 g | 14.3 g | -10% |
| Carbohydrate, by difference | 4.96 g | 69.6 g | -93% |
| Fiber, total dietary | 4.00 g | 3.30 g | +21% |
| Sugars, Total | 0 g | 34.8 g | -100% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 2.30 g | 4.78 g | -52% |
| Fatty acids, total monounsaturated | 8.86 g | 4.00 g | +121% |
| Fatty acids, total trans | 0 g | 0.040 g | -100% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | — | |
| Thiamin (Vitamin B1) | 0.041 mg | 0.295 mg | -86% |
| Riboflavin (Vitamin B2) | 0 mg | 0.218 mg | -100% |
| Niacin (Vitamin B3) | 0.103 mg | 2.11 mg | -95% |
| Pantothenic acid (Vitamin B5) | 0 mg | 0.400 mg | -100% |
| Vitamin B-6 — Pyridoxine | 0 mg | 0.070 mg | -100% |
| Biotin (Vitamin B7) | 0 ug | 34.0 ug | -100% |
| Choline, total | 1.60 mg | — | |
| Vitamin A, RAE | 25.0 ug | — | |
| Carotene, beta | 272 ug | — | |
| Carotene, alpha | 2.00 ug | — | |
| Vitamin E (alpha-tocopherol) | 3.78 mg | 2.69 mg | +41% |
| Vitamin K2 — Menaquinone-4 (MK-4) | 0 ug | 0 ug | = |
| Minerals | |||
| Calcium, Ca | 121 mg | 29.0 mg | +317% |
| Iron, Fe | 0.310 mg | 2.28 mg | -86% |
| Magnesium, Mg | 12.4 mg | 32.4 mg | -62% |
| Phosphorus, P | 7.00 mg | 111 mg | -94% |
| Potassium, K | 43.0 mg | 245 mg | -82% |
| Sodium, Na | 1620 mg | 314 mg | +416% |
| Zinc, Zn | 0.090 mg | 0.620 mg | -85% |
| Copper, Cu | 0.107 mg | 0.141 mg | -24% |
| Manganese, Mn | 0.047 mg | 0.755 mg | -94% |
| Selenium, Se | — | 6.00 ug | |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 141 kcal | 430 kcal | -67% |
| Energy (Atwater Specific Factors) | 130 kcal | — | |
| Energy | 543 kj | 1800 kj | -70% |
| Nitrogen | 0.180 g | 0.930 g | -81% |
| Total fat (NLEA) | 11.8 g | 13.7 g | -14% |
| Ash | 4.29 g | 1.44 g | +198% |
| Carbohydrate, by summation | 4.32 g | 67.9 g | -94% |
| Sucrose | 0 g | 15.1 g | -100% |
| Glucose | 0 g | 7.58 g | -100% |
| Fructose | 0 g | 11.1 g | -100% |
| Lactose | 0 g | 0 g | = |
| Maltose | 0 g | 1.01 g | -100% |
| Galactose | 0 g | 0 g | = |
| Starch | 0.330 g | 29.8 g | -99% |
| 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 | — | |
| Beta-carotene (Provitamin A) | 48.0 ug | — | |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | — | |
| Lycopene | 340 ug | — | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0.020 mg | 0.220 mg | -91% |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0.100 mg | 5.27 mg | -98% |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0 mg | 2.40 mg | -100% |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0 mg | 0.800 mg | -100% |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | 0.380 mg | -100% |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0 mg | 0.510 mg | -100% |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin K1 — Phylloquinone | 16.6 ug | 17.1 ug | -3% |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | 0 ug | = |
| SFA 4:0 (Butyric acid) | 0.010 g | 0.011 g | -9% |
| SFA 6:0 (Caproic acid) | 0 g | 0 g | = |
| SFA 8:0 (Caprylic acid) | 0 g | 0.014 g | -100% |
| SFA 10:0 (Capric acid) | 0.001 g | 0.011 g | -91% |
| SFA 11:0 (Undecanoic acid) | 0 g | 0 g | = |
| SFA 12:0 (Lauric acid) | 0 g | 0.074 g | -100% |
| SFA 14:0 (Myristic acid) | 0.003 g | 0.064 g | -95% |
| SFA 15:0 (Pentadecanoic acid) | 0.001 g | 0.005 g | -80% |
| SFA 16:0 (Palmitic acid) | 1.87 g | 2.23 g | -16% |
| SFA 17:0 (Margaric acid) | 0.018 g | 0.014 g | +29% |
| SFA 18:0 (Stearic acid) | 0.323 g | 2.25 g | -86% |
| SFA 20:0 (Arachidic acid) | 0.053 g | 0.048 g | +10% |
| SFA 22:0 (Behenic acid) | 0.015 g | 0.038 g | -61% |
| SFA 24:0 (Lignoceric acid) | 0.010 g | 0.016 g | -38% |
| MUFA 14:1 c | 0 g | 0 g | = |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | 0 g | = |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.151 g | 0.019 g | +695% |
| MUFA 17:1 (Heptadecenoic acid) | 0.033 g | 0.005 g | +560% |
| MUFA 17:1 c | 0.033 g | 0.005 g | +560% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 8.64 g | 3.90 g | +122% |
| MUFA 20:1 c | 0.031 g | 0.068 g | -54% |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0 g | 0.004 g | -100% |
| MUFA 22:1 n-9 | 0 g | 0.004 g | -100% |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0 g | 0.003 g | -100% |
| Fatty acids, total polyunsaturated | 0.661 g | 4.89 g | -86% |
| PUFA 18:2 c | 0.557 g | 4.22 g | -87% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 0.557 g | 4.21 g | -87% |
| PUFA 18:2 CLAs | 0 g | 0.006 g | -100% |
| PUFA 18:3 c | 0.104 g | 0.657 g | -84% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.104 g | 0.632 g | -84% |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0 g | 0.025 g | -100% |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:2 c | 0 g | 0.004 g | -100% |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0 g | 0.004 g | -100% |
| PUFA 20:3 c | 0 g | 0 g | = |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0 g | 0 g | = |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0 g | 0 g | = |
| PUFA 20:3 n-9 (Omega-9, Mead acid) | 0 g | 0 g | = |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0 g | 0.007 g | -100% |
| PUFA 20:4c | 0 g | 0.007 g | -100% |
| PUFA 20:5c | 0 g | 0.004 g | -100% |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | 0.004 g | -100% |
| PUFA 22:2 (Docosadienoic acid) | 0 g | 0 g | = |
| PUFA 22:5 c | 0 g | 0 g | = |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0 g | 0 g | = |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:6 c | 0 g | 0.001 g | -100% |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | 0.001 g | -100% |
| Fatty acids, total trans-monoenoic | 0 g | 0.020 g | -100% |
| TFA 16:1 t | 0 g | 0 g | = |
| TFA 18:1 t | 0 g | 0.020 g | -100% |
| TFA 22:1 t | 0 g | 0 g | = |
| Fatty acids, total trans-dienoic | 0 g | 0.020 g | -100% |
| TFA 18:2 t not further defined | 0 g | 0.020 g | -100% |
| Fatty acids, total trans-polyenoic | 0 g | 0 g | = |
| TFA 18:3 t | 0 g | 0 g | = |
* All values per 100g edible portion. Source: USDA Foundation Foods and USDA Foundation Foods. Diff column shows percentage difference relative to Food B.
Olives, green, Manzanilla, stuffed with pimiento nutrition facts Cookies, oatmeal, soft, with raisins nutrition facts Compare other foods →
Dig deeper — biggest differences
Sodium, Na +416% in Olives, green, Manzanilla, stuffed with pimiento Calcium, Ca +317% in Olives, green, Manzanilla, stuffed with pimiento Riboflavin (Vitamin B2) -100% in Olives, green, Manzanilla, stuffed with pimiento Pantothenic acid (Vitamin B5) -100% in Olives, green, Manzanilla, stuffed with pimiento
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