Table 4.

Nutritional characteristics of “alcaparras” stoned table olives.

	100 g	Serving size a
Energy (kcal)	156	31
Energy (kJ)	652	130
Edible part	100%
Moisture (g)	72.5	14.5
Proteins (g)	1.1	0.2
Minerals (g)	3.4	0.7
Carbohydrates (g) b	4.6	0.9
Fibre (g)	2.7 c	0.5
Fat (g)	14.6	2.5
Saturated fatty acids	2.1	0.4
Monounsaturated fatty acids	10.0	2.5
Polyunsaturated fatty acids	0.5	0.1
Trans fatty acids	tr	tr
PUFA:SFA	0.3
(MUFA + PUFA):SFA	5.0
Vitamin E (mg)	1.2	0.3
Polyphenols (g) d	1.3	0.3

Data are expressed as mean of the 30 commercial samples analyzed. ^a equivalent to 20 pieces (10 olives – 20 g); ^b estimated; ^c based on reported data: [36]; ^d based on reported data: [20].