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Nutrition - Facts for Bologna, beef
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Bologna, beef.
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Bologna, beef

Calories 311 Calories from Fat 247
(79%)
 [1]
% Total Quantity
Total Fat 28g 28%
Saturated Fat 11g 11%
Trans Fat 1g 1%
Cholesterol 56mg 0.06%
Sodium 1080mg 1.08%
Potassium 172mg 0.17%
Total Carbohydrate 4g 4%
Protein 10g 10%


NutrientQuantityUnits
Alcohol, ethyl 0.00 g
Ash 3.29 g
Betaine 5.00 mg
Caffeine 0.00 mg
Calcium, Ca 31.00 mg
Carbohydrate, by difference 3.98 g
Carotene, alpha 6.00 mcg
Carotene, beta 11.00 mcg
Cholesterol 56.00 mg
Choline, total 46.30 mg
Copper, Cu 0.07 mg
Cryptoxanthin, beta 11.00 mcg
Energy 1301.00 kJ
Energy 311.00 kcal
Fatty acids, total monounsaturated 12.22 g
Fatty acids, total polyunsaturated 0.78 g
Fatty acids, total saturated 11.13 g
Fatty acids, total trans 1.48 g
Fiber, total dietary 0.00 g
Fluoride, F 36.00 mcg
Folate, DFE 9.00 mcg_DFE
Folate, food 9.00 mcg
Folate, total 9.00 mcg
Folic acid 0.00 mcg
Hydroxyproline 0.21 g
Iron, Fe 1.10 mg
Lutein + zeaxanthin 0.00 mcg
Lycopene 11.00 mcg
Magnesium, Mg 14.00 mg
Manganese, Mn 0.04 mg
Niacin 2.52 mg
Pantothenic acid 0.41 mg
Phosphorus, P 172.00 mg
Potassium, K 172.00 mg
Protein 10.27 g
Retinol 11.00 mcg
Riboflavin 0.10 mg
Selenium, Se 0.00 mcg
Sodium, Na 1080.00 mg
Sugars, total 0.00 g
Theobromine 0.00 mg
Thiamin 0.03 mg
Tocopherol, beta 0.00 mg
Tocopherol, delta 0.00 mg
Tocopherol, gamma 0.19 mg
Total lipid (fat) 28.19 g
Vitamin A, IU 70.00 IU
Vitamin A, RAE 13.00 mcg_RAE
Vitamin B-12 1.27 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.17 mg
Vitamin C, total ascorbic acid 15.20 mg
Vitamin D 28.00 IU
Vitamin D (D2 + D3) 0.70 mcg
Vitamin E (alpha-tocopherol) 0.35 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 1.70 mcg
Water 54.26 g
Zinc, Zn 9.10 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. Robert Ophaug. "Fluoride, Unpublished - Ophaug". Microdiffision
  3. Albert Kingman. "Kingman, A. Unpublished data. NIDR/NIH, 1984". 9. Kingman, A. Unpublished data. NIDR/NIH, 1984.
  4. RD Jackson, EJ Brizendine, SA Kelly, R Hinesley, GK Stookey, AJ Dunipace. "The fluoride content of foods and beverages from negligibly and optimally fluoridated communities.". 2002 Community Dental Oral Epidemiology 30 5 Pg. 382 - 391
  5. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 6m". 2002 Beltsville MD

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