Beetroot vs Olives – Which is Healthier?

Our Verdict

When comparing beetroot to olives, we picked the beetroot.

Why?

Both of these salad items are very strong contenders and bring different things to the table, so it comes down to how they stack up:

In terms of macros, beetroot has slightly more protein and carbs, while olives have slightly more fiber and rather more fat (famously healthy fats, though). All in all, we’d call it a nominal win for olives based on the fats.

In the category of vitamins, beetroot has more of vitamins B1, B2, B3, B5, B6, B7, B9, and C, while olives have more of vitamins A, E, and K. Thus, an 8:3 win for beetroot.

When it comes to minerals, beetroot has more magnesium, manganese, phosphorus, potassium, and zinc, while olives have more calcium, copper, iron, and selenium. That would be a marginal 5:4 win for beetroot already, but it’s worth noting that olives are also high in one other mineral; namely, olives are about 10x higher in sodium. Which, except under very specific circumstances, is not usually what we want for good health, so we’ll consider it a point against olives here, making this an stronger win for beetroot.

Looking at polyphenols and other phytochemicals, both are good, but beetroot has most, and especially its betalain content goes a long way (see link below).

Adding up the sections makes for an overall win for beetroot, but by all means do enjoy either or both; diversity is best!

Want to learn more?

You might like:

• Beetroot For More Than Just Your Blood Pressure
• How Olives Can Help Protect Your Brain

Enjoy!