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

Calories 336 Calories from Fat 256
(76%)
 [1]
% Total Quantity
Total Fat 29g 29%
Saturated Fat 12g 12%
Trans Fat g %
Cholesterol 75mg 0.08%
Sodium 1055mg 1.06%
Potassium 222mg 0.22%
Total Carbohydrate 7g 7%
Protein 12g 12%


NutrientQuantityUnits
Alanine 0.72 g
Alcohol, ethyl 0.00 g
Arginine 0.91 g
Ash 7.15 g
Aspartic acid 1.14 g
Caffeine 0.00 mg
Calcium, Ca 31.00 mg
Carbohydrate, by difference 6.66 g
Carotene, alpha 0.00 mcg
Carotene, beta 0.00 mcg
Cholesterol 75.00 mg
Copper, Cu 0.09 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.14 g
Energy 336.00 kcal
Energy 1406.00 kJ
Fatty acids, total monounsaturated 12.79 g
Fatty acids, total polyunsaturated 2.51 g
Fatty acids, total saturated 11.70 g
Fiber, total dietary 0.00 g
Fluoride, F 36.00 mcg
Folate, DFE 4.00 mcg_DFE
Folate, food 4.00 mcg
Folate, total 4.00 mcg
Folic acid 0.00 mcg
Glutamic acid 1.89 g
Glycine 0.66 g
Histidine 0.36 g
Iron, Fe 1.20 mg
Isoleucine 0.54 g
Leucine 0.94 g
Lutein + zeaxanthin 0.00 mcg
Lycopene 0.00 mcg
Lysine 1.02 g
Magnesium, Mg 14.00 mg
Manganese, Mn 0.27 mg
Methionine 0.30 g
Niacin 3.31 mg
Pantothenic acid 0.36 mg
Phenylalanine 0.47 g
Phosphorus, P 128.00 mg
Phytosterols 0.00 mg
Potassium, K 222.00 mg
Proline 0.52 g
Protein 11.56 g
Retinol 0.00 mcg
Riboflavin 0.15 mg
Selenium, Se 12.40 mcg
Serine 0.49 g
Sodium, Na 1055.00 mg
Sugars, total 1.35 g
Theobromine 0.00 mg
Thiamin 0.15 mg
Threonine 0.51 g
Total lipid (fat) 29.25 g
Tryptophan 0.13 g
Tyrosine 0.39 g
Valine 0.61 g
Vitamin A, IU 0.00 IU
Vitamin A, RAE 0.00 mcg_RAE
Vitamin B-12 1.08 mcg
Vitamin B-6 0.39 mg
Vitamin C, total ascorbic acid 11.00 mg
Vitamin E (alpha-tocopherol) 0.00 mg
Water 45.37 g
Zinc, Zn 2.22 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 "Fluoride, Unpublished - Ophaug".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 "Kingman, A. Unpublished data.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 Kingman, A. Unpublished data.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. Hillshire Farm & Kahn's. "Nutrient Composition of Hillshire Farms and Kahn's Luncheon Meats". 1999 Cincinnati OH

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