Olives and Olive Oil - Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging - page 487

Table 26.1. Composition of raw, ripe, and pickled olives (per 100 g).

Ripe (Canned) 7 Pickled, Green (Canned) 7 Nutrient Units Raw

Proximate
Water

60-75 1 g 79.99 75.28

Energy kcal — 115 145

1-3 1 Protein g 0.84 1.03

10-25 1

Total lipids (fat) g 10.68 15.32

0.6-1.0 1 Ash g 2.23 4.53

1-4 1 Fiber, total dietary g 3.2 3.3

Carbohydrate, by difference g — 6.26 3.84

3-6 1 Sugars g 0 0.54

Micronutrients (minerals)
Calcium

19-53 2

mg 88 52

Iron mg 1-4 2 3.3 0.49

Magnesium mg 9-18 2 4 11

Phosphorus mg 24-46 2 3 4

282-284 2 Potassium mg 8 42

2-17 2 Sodium mg 735 1556

0.5-0.7 2 Zinc mg 0.22 0.04

0.4-0.6 2 Copper mg 0.251 0.12

0.1-0.2 2

Manganese mg 0.02 —

4-15 2 Sulfur mg — —

Micronutrients (vitamins)
Vitamin C, total ascorbic acid

mg — 0.9 0

Thiamine a 43-56 1

μ g

0.003 0.021

484-550 2 Riboflavin

μ g

0 0.007

25-50 3

B 6 (pyridoxine)

μ g

0.009 0.031

Folate, total

μ g

— 0 3

Choline, total mg — 10.3 14.2

Vitamin A, IU IU — 403 393

120-540 5 β -Carotene

μ g

237 231

0.7-5.3 3,4

Vitamin E ( α -tocopherol) mg 1.65 3.81

Bioactive compounds mg

1.8-13.5 5 Chlorophylls mg — —

0.6-2.4 5 Carotenoids mg — —

Polyphenols mg 100-300 1 — —

Maslinic acid mg 100-192 6 — —

Oleanolic acid mg 28-96 6 — —

Source: 1 Fernandez-Dıez et al. (1985), Garrido-Fernandez et al. (1997); 2 Nosti-Vega et al. (1984); 3 L opez-L opez et al.
(2010); 4 Sakouhi et al. (2008); 5 Mınguez-Mosquera and Garrido-Fernandez (1989), Mınguez-Mosquera and
Gallardo-Guerrero (1995), Mınguez-Mosquera et al. (1989, 1990), Roca and Mınguez-Mosquera (2001); 6 Romero et al.
(2010); 7 USDA (2009).