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Harris-Teeter, SPANISH STUFFED MANZANILLA 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.
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Sodium, Na | 2,000 MG | 87% |
Nutrition Highlights
- Rich source of Sodium, Na (87% of Daily Value per 100g).
About SPANISH STUFFED MANZANILLA OLIVES
Harris Teeter Spanish Stuffed Manzanilla Olives are pimiento-stuffed green olives packed in brine. Per 100 g, they deliver 133 calories, 6.7 g carbohydrates, and 13.3 g fat -- primarily oleic acid, the monounsaturated fat characteristic of olives. No protein or fiber is listed in the USDA dataset. The pimiento stuffing is formed using sodium alginate and guar gum as gelling agents and calcium chloride as a firming agent. Lactic acid and citric acid are used for acidity regulation and preservation. Manzanilla olives are a Spanish variety prized for their mild, buttery flavor and firm flesh. These are naturally gluten-free. Sodium content is notable from the brine. Suitable as a cocktail garnish, antipasto element, or standalone snack for those following Mediterranean-style eating patterns.
Ingredients
MANZANILLA OLIVES, WATER, MINCED PIMIENTO (PIMIENTO, GELLING AGENTS [SODIUM ALGINATE, GUAR GUM], FIRMING AGENT [CALCIUM CHLORIDE]), SALT, LACTIC ACID (FOR ACIDITY), CITRIC ACID (FOR ACIDITY).
Dietary Information
Notable micronutrients in SPANISH STUFFED MANZANILLA OLIVES 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, SPANISH STUFFED MANZANILLA OLIVES 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.
Compare Harris-Teeter, SPANISH STUFFED MANZANILLA OLIVES
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