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

Calories 209 Calories from Fat 140
(67%)
 [1]
% Total Quantity
Total Fat 16g 16%
Saturated Fat 4g 4%
Trans Fat 0g 0%
Cholesterol 75mg 0.08%
Sodium 1252mg 1.25%
Potassium 135mg 0.14%
Total Carbohydrate 5g 5%
Protein 11g 11%


NutrientQuantityUnits
Alanine 0.74 g
Alcohol, ethyl 0.00 g
Arginine 0.83 g
Ash 3.30 g
Aspartic acid 1.10 g
Betaine 4.80 mg
Caffeine 0.00 mg
Calcium, Ca 123.00 mg
Carbohydrate, by difference 4.68 g
Carotene, alpha 0.00 mcg
Carotene, beta 0.00 mcg
Cholesterol 75.00 mg
Choline, total 54.00 mg
Copper, Cu 0.07 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.14 g
Energy 209.00 kcal
Energy 874.00 kJ
Fatty acids, total monounsaturated 6.84 g
Fatty acids, total polyunsaturated 3.85 g
Fatty acids, total saturated 4.36 g
Fatty acids, total trans 0.12 g
Fiber, total dietary 0.50 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
Glutamic acid 1.92 g
Glycine 0.75 g
Histidine 0.34 g
Iron, Fe 3.00 mg
Isoleucine 0.57 g
Leucine 0.89 g
Lutein + zeaxanthin 0.00 mcg
Lycopene 0.00 mcg
Lysine 1.02 g
Magnesium, Mg 16.00 mg
Manganese, Mn 0.05 mg
Methionine 0.32 g
Niacin 2.61 mg
Pantothenic acid 0.47 mg
Phenylalanine 0.46 g
Phosphorus, P 114.00 mg
Phytosterols 2.00 mg
Potassium, K 135.00 mg
Proline 0.60 g
Protein 11.42 g
Retinol 9.00 mcg
Riboflavin 0.10 mg
Selenium, Se 15.40 mcg
Serine 0.51 g
Sodium, Na 1252.00 mg
Sugars, total 2.90 g
Theobromine 0.00 mg
Thiamin 0.05 mg
Threonine 0.50 g
Total lipid (fat) 16.05 g
Tryptophan 0.13 g
Tyrosine 0.43 g
Valine 0.60 g
Vitamin A, IU 32.00 IU
Vitamin A, RAE 9.00 mcg_RAE
Vitamin B-12 0.23 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.24 mg
Vitamin C, total ascorbic acid 13.30 mg
Vitamin D 26.00 IU
Vitamin D (D2 + D3) 0.60 mcg
Vitamin D3 (cholecalciferol) 0.60 mcg
Vitamin E (alpha-tocopherol) 0.45 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 0.30 mcg
Water 64.55 g
Zinc, Zn 1.30 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 "Fluoride, Unpublished - Ophaug".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 "Kingman, A. Unpublished data.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 Kingman, A. Unpublished data.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. Bil Mar Foods. "Nutrient Composition of Bil-Mar Foods Luncheon Meats". 1999 Zeeland MI
  6. Food Safety and Inspection Service (FSIS), USDA. "Nutrient Composition of FSIS 96 NDL SLM Luncheon Meats". 1999

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