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

Calories 272 Calories from Fat 199
(73%)
 [1]
% Total Quantity
Total Fat 23g 23%
Saturated Fat 7g 7%
Trans Fat 0g 0%
Cholesterol 83mg 0.08%
Sodium 1120mg 1.12%
Potassium 313mg 0.31%
Total Carbohydrate 6g 6%
Protein 11g 11%


NutrientQuantityUnits
Alcohol, ethyl 0.00 g
Ash 3.93 g
Betaine 4.20 mg
Caffeine 0.00 mg
Calcium, Ca 92.00 mg
Carbohydrate, by difference 5.61 g
Carotene, alpha 11.00 mcg
Carotene, beta 11.00 mcg
Cholesterol 83.00 mg
Choline, total 59.10 mg
Copper, Cu 0.06 mg
Cryptoxanthin, beta 11.00 mcg
Energy 1138.00 kJ
Energy 272.00 kcal
Fatty acids, total monounsaturated 9.70 g
Fatty acids, total polyunsaturated 3.48 g
Fatty acids, total saturated 7.00 g
Fatty acids, total trans 0.24 g
Fiber, total dietary 0.00 g
Fluoride, F 36.00 mcg
Folate, DFE 7.00 mcg_DFE
Folate, food 7.00 mcg
Folate, total 7.00 mcg
Folic acid 0.00 mcg
Hydroxyproline 0.11 g
Iron, Fe 1.25 mg
Lutein + zeaxanthin 0.00 mcg
Lycopene 11.00 mcg
Magnesium, Mg 15.00 mg
Manganese, Mn 0.04 mg
Niacin 3.46 mg
Pantothenic acid 0.72 mg
Phosphorus, P 227.00 mg
Potassium, K 313.00 mg
Protein 11.33 g
Retinol 11.00 mcg
Riboflavin 0.14 mg
Selenium, Se 0.00 mcg
Sodium, Na 1120.00 mg
Sugars, total 0.00 g
Theobromine 0.00 mg
Thiamin 0.07 mg
Tocopherol, beta 0.00 mg
Tocopherol, delta 0.00 mg
Tocopherol, gamma 0.21 mg
Total lipid (fat) 22.73 g
Vitamin A, IU 75.00 IU
Vitamin A, RAE 13.00 mcg_RAE
Vitamin B-12 0.59 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.23 mg
Vitamin C, total ascorbic acid 15.80 mg
Vitamin E (alpha-tocopherol) 0.25 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 0.10 mcg
Water 56.42 g
Zinc, Zn 1.22 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 "Fluoride, Unpublished - Ophaug".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 "Kingman, A. Unpublished data.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 Kingman, A. Unpublished data.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. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 6m". 2002 Beltsville MD

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