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U.B.C. Distributors, BARAKA, CRACKED GREEN OLIVES
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Your nutrition snapshot
Buy on AmazonMacronutrient proportions by weight
Values for 100 g. Change the serving to recalculate.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Vitamins
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 20 MG | 2% | |
| Iron, Fe | 0.4 MG | 2% | |
| Sodium, Na | 872 MG | 38% |
Nutrition Highlights
- Low in calories with 82 kcal per 100g.
- Good source of Sodium, Na (38% DV).
About BARAKA, CRACKED GREEN OLIVES
Cracked green olives from the Baraka brand by U.B.C. Distributors, prepared with water, salt, lemon, and pepper, preserved with citric acid and ascorbic acid. Per 100 g, they provide 82 calories, 2 g carbohydrates, 8 g fat, and 2 g dietary fiber, with no protein listed. Cracking the olives before curing allows the brine to penetrate more thoroughly, resulting in a more seasoned flavor than whole olives. The lemon and pepper seasoning gives a bright, slightly spiced character. Ascorbic acid serves as an antioxidant rather than a flavor agent. A Mediterranean-style olive product suited to mezze platters, salads, and cooking applications.
Ingredients
GREEN OLIVES, WATER, SALT, LEMON, PEPPER, ACIDITY REGULATOR (CITRIC ACID), ANTIOXIDANT (ASCORBIC ACID)
Dietary Information
BARAKA, CRACKED GREEN OLIVES is considered low-carb and keto-friendly, making it a suitable choice for various dietary plans.
Notable micronutrients in BARAKA, CRACKED GREEN OLIVES include Sodium, Na (38% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 82 calories per 100 grams, BARAKA, CRACKED GREEN OLIVES gets 0% of its calories from protein, 10% from carbohydrates, and 88% from fat. This is lower than most foods and comparable to fruits and vegetables.
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