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

Calories 298 Calories from Fat 229
(77%)
 [1]
% Total Quantity
Total Fat 26g 26%
Saturated Fat 8g 8%
Trans Fat 0g 0%
Cholesterol 80mg 0.08%
Sodium 922mg 0.92%
Potassium 152mg 0.15%
Total Carbohydrate 6g 6%
Protein 10g 10%


NutrientQuantityUnits
Alcohol, ethyl 0.00 g
Ash 3.03 g
Betaine 4.80 mg
Caffeine 0.00 mg
Calcium, Ca 82.00 mg
Carbohydrate, by difference 5.65 g
Carotene, alpha 11.00 mcg
Carotene, beta 11.00 mcg
Cholesterol 80.00 mg
Choline, total 53.30 mg
Copper, Cu 0.06 mg
Cryptoxanthin, beta 11.00 mcg
Energy 1245.00 kJ
Energy 298.00 kcal
Fatty acids, total monounsaturated 10.55 g
Fatty acids, total polyunsaturated 4.67 g
Fatty acids, total saturated 7.99 g
Fatty acids, total trans 0.43 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 0.08 g
Iron, Fe 1.16 mg
Lutein + zeaxanthin 0.00 mcg
Lycopene 11.00 mcg
Magnesium, Mg 15.00 mg
Manganese, Mn 0.04 mg
Niacin 3.32 mg
Pantothenic acid 0.70 mg
Phosphorus, P 185.00 mg
Potassium, K 152.00 mg
Protein 9.88 g
Retinol 11.00 mcg
Riboflavin 0.13 mg
Selenium, Se 0.00 mcg
Sodium, Na 922.00 mg
Sugars, total 0.00 g
Theobromine 0.00 mg
Thiamin 0.04 mg
Tocopherol, beta 0.00 mg
Tocopherol, delta 0.00 mg
Tocopherol, gamma 0.31 mg
Total lipid (fat) 26.18 g
Vitamin A, IU 75.00 IU
Vitamin A, RAE 13.00 mcg_RAE
Vitamin B-12 0.79 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.18 mg
Vitamin C, total ascorbic acid 19.70 mg
Vitamin E (alpha-tocopherol) 0.41 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 0.00 mcg
Water 55.25 g
Zinc, Zn 1.28 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 "Fluoride, Unpublished - Ophaug".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 "Kingman, A. Unpublished data.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 Kingman, A. Unpublished data.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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