Kroger — MANZANILLA OLIVES STUFFED WITH PIMIENTO
* 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.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Sodium, Na | 2,000 MG | 87% |
Nutrition Highlights
- Rich source of Sodium, Na (87% of Daily Value per 100g).
About MANZANILLA OLIVES STUFFED WITH PIMIENTO
Kroger Manzanilla Olives Stuffed with Pimiento (USDA entry 2026611) are Spanish olives with a pimento stuffing, packaged under the Kroger store brand. Ingredients: Spanish olives, water, pimento (note: spelled 'pimento' rather than 'pimiento' in this USDA record, though referring to the same sweet red pepper), sodium alginate, guar gum, calcium chloride, salt, lactic acid, and citric acid. The formulation closely mirrors other Kroger Manzanilla SKUs with both lactic and citric acids providing brine acidification and preservation.
This product delivers 133 calories per 15-gram serving, with the macros dominated by fat. No top-8 allergens or sesame are present. The product is vegan. There are no artificial dyes, no artificial sweeteners, and no partially hydrogenated oils. Sodium content is significant due to salt brine. These olives work well as a snack, garnish for beverages and platters, or ingredient in cooked dishes. Kroger-brand olives are available at all Kroger Co. affiliated grocery banners across the United States.
Ingredients
SPANISH OLIVES, WATER, PIMENTO, SODIUM ALGINATE, GUAR GUM, CALCIUM CHLORIDE, SALT, LACTIC ACID, CITRIC ACID.
Dietary Information
Notable micronutrients in MANZANILLA OLIVES STUFFED WITH PIMIENTO include Sodium, Na (87% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 133 calories per 100 grams, MANZANILLA OLIVES STUFFED WITH PIMIENTO gets 0% of its calories from protein, 20% from carbohydrates, and 90% from fat. This is moderate, similar to many lean proteins and whole grains.
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