Bologna, pork
Calories 247Calories from Fat 174 [1]
Nutrient Quantity Units Alanine 0.98 g Alcohol, ethyl 0.00 g Arginine 1.00 g Ash 3.50 g Aspartic acid 1.40 g Betaine 4.80 mg Caffeine 0.00 mg Calcium, Ca 11.00 mg Carbohydrate, by difference 0.73 g Carotene, alpha 0.00 mcg Carotene, beta 0.00 mcg Cholesterol 59.00 mg Choline, total 54.40 mg Copper, Cu 0.08 mg Cryptoxanthin, beta 0.00 mcg Cystine 0.17 g Energy 247.00 kcal Energy 1033.00 kJ Fatty acids, total monounsaturated 9.73 g Fatty acids, total polyunsaturated 2.11 g Fatty acids, total saturated 6.84 g Fiber, total dietary 0.00 g Fluoride, F 36.00 mcg Folate, DFE 5.00 mcg_DFE Folate, food 5.00 mcg Folate, total 5.00 mcg Folic acid 0.00 mcg Glutamic acid 2.30 g Glycine 1.08 g Histidine 0.48 g Iron, Fe 0.77 mg Isoleucine 0.66 g Leucine 1.17 g Lutein + zeaxanthin 0.00 mcg Lycopene 0.00 mcg Lysine 1.20 g Magnesium, Mg 14.00 mg Manganese, Mn 0.04 mg Methionine 0.41 g Niacin 3.90 mg Pantothenic acid 0.72 mg Phenylalanine 0.58 g Phosphorus, P 139.00 mg Phytosterols 0.00 mg Potassium, K 281.00 mg Proline 0.77 g Protein 15.30 g Retinol 0.00 mcg Riboflavin 0.16 mg Selenium, Se 12.70 mcg Serine 0.63 g Sodium, Na 1184.00 mg Sugars, total 0.00 g Theobromine 0.00 mg Thiamin 0.52 mg Threonine 0.64 g Total lipid (fat) 19.87 g Tryptophan 0.15 g Tyrosine 0.48 g Valine 0.74 g Vitamin A, IU 0.00 IU Vitamin A, RAE 0.00 mcg_RAE Vitamin B-12 0.93 mcg Vitamin B-12, added 0.00 mcg Vitamin B-6 0.27 mg Vitamin C, total ascorbic acid 0.00 mg Vitamin D 56.00 IU Vitamin D (D2 + D3) 1.40 mcg Vitamin E (alpha-tocopherol) 0.26 mg Vitamin E, added 0.00 mg Vitamin K (phylloquinone) 0.30 mcg Water 60.60 g Zinc, Zn 2.03 mg
References:
Dr. Michael Colgan. "Optimum Sports Nutrition". 1993. Robert Ophaug. "Fluoride, Unpublished - Ophaug". Microdiffision Albert Kingman. "Kingman, A. Unpublished data. NIDR/NIH, 1984". 9. Kingman, A. Unpublished data. NIDR/NIH, 1984. 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
