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Olives Nutrition Facts

4 calories in 1 small

Calories in Olives
Olives, ripe, canned (small-extra large)
4 calories in Olives, 1 small
1 small = 3g ≈ 0.007lb ≈ 0.11oz
1.15 calories / gram
0 Weight Watchers points
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Calorie Sources:78% fats; 20% carbohydrates; 2% proteins
Fats:0.34 g (3 calories, 11% by weight)
Carbohydrates:0.20 g (1 calorie, 6% by weight)
Proteins:26.88 mg
Alcohol:~
Water:2.56 g (80% by weight)
Fat Composition:77% monounsaturated; 14% saturated; 9% polyunsaturated
Trans Fat :~
Dietary Fiber:0.10 g (3% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 tbsp
1 large
1 small
Scientific Name:Olea europaea
Food Group:Fruits and Fruit Juices
USDA #:9193
Tags: black olives; olive;
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Calories in Olive Oil
Olives, ripe, canned (jumbo-super colossal)
Vitamin A:13 IU
Retinol:~
Retinol Activity Equivalent:0.64 mcg
α-Carotene:~
β-Carotene:7.58 mcg
β-Cryptoxanthin:0.29 mcg
Lycopene:~
Lutein + Zeaxanthin:16.32 mcg
Vitamin B-1:0.10 mcg
Vitamin B-2:~
Vitamin B-3:0.96 mcg
Vitamin B-5:0.32 mcg
Vitamin B-6:0.29 mcg
Vitamin B-9:~
Food folate:~
Dietary Folate Equivalent:~
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:329.60 mcg
Vitamin C:28.80 mcg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:52.80 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.04 mcg
Calcium (Ca):2.82 mg
Copper (Cu):8 mcg
Fluoride (F):~
Iron (Fe):105.60 mcg
Magnesium (Mg):128 mcg
Manganese (Mn):0.64 mcg
Phosphorus (P):96 mcg
Potassium (K):256 mcg
Selenium (Se):0.03 mcg
Sodium (Na):27.90 mg
Zinc (Zn):7.04 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:0.20 g
Dietary Fiber:0.10 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:26.88 mg
Essential amino acids
Phenylalanine:640 mcg
Leucine:1.60 mg
Methionine:320 mcg
Lysine:960 mcg
Isoleucine:960 mcg
Valine:960 mcg
Threonine:640 mcg
Tryptophan:~
Histidine:640 mcg
Arginine:1.92 mg
Non-essential amino acids
Alanine:1.28 mg
Aspartic acid:2.88 mg
Betaine:~
Cystine:~
Glutamic acid:2.88 mg
Glycine:1.28 mg
Hydroxyproline:~
Proline:1.28 mg
Serine:960 mcg
Tyrosine:640 mcg
Fats Total:0.34 g
Saturated fatty acids:45.12 mg
Monounsaturated fatty acids:0.25 g
Polyunsaturated fatty acids:29.12 mg
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:37.44 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:7.36 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:2.56 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.25 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:960 mcg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:26.88 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:1.92 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:71.36 mg
Caffeine:~
Theobromine:~
Product Type:Olives
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:1 / 10
Shorter URL for this page:http://calobonga.com/_fL
Did you know?...Pasta made its way to the New World through the English who found it while traveling through Italy. The English made pasta by cooking it for about a half an hour and then smothering it with cream sauce and cheese. This was the beginning of Macaroni and Cheese.
Related: Oheloberries
Olives, ripe, canned (jumbo-super colossal)
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