Bologna, beef and pork

308 calories in 100 g

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Calories in Bologna, beef and pork
Bologna, beef and pork Suggest a better name
308 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
3.08 calories / gram
8 Weight Watchers points
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Calorie Sources:72% fats; 21% proteins; 7% carbohydrates
Fats:24.59 g (222 calories, 25% by weight)
Carbohydrates:5.49 g (21 calories, 5% by weight)
Proteins:15.20 g (65 calories, 15% by weight)
Alcohol:~
Water:51.87 g (52% by weight)
Fat Composition:50% monounsaturated; 44% saturated; 5% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:60 mg
Caffeine:~
Serving Sizes: 100 g
3.5 oz
Food Group:Sausages and Luncheon Meats
USDA #:7008
Tags: balogna;
Related Foods: Beef, bologna, reduced sodium
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Vitamin A:84 IU
Retinol:25 mcg
Retinol Activity Equivalent:25 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:210 mcg
Vitamin B-2:180 mcg
Vitamin B-3:2.52 mg
Vitamin B-5:410 mcg
Vitamin B-6:290 mcg
Vitamin B-9:6 mcg
Food folate:6 mcg
Dietary Folate Equivalent:6 mcg
Folic acid:~
Vitamin B-12:1.82 mcg
Added Vitamin B-12:~
Choline:65.60 mg
Vitamin C:800 mcg
Vitamin D:32
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):0.80 mcg
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.30 mcg
Calcium (Ca):85 mg
Copper (Cu):50 mcg
Fluoride (F):36 mcg
Iron (Fe):1.21 mg
Magnesium (Mg):17 mg
Manganese (Mn):10 mcg
Phosphorus (P):0.16 g
Potassium (K):0.31 g
Selenium (Se):24.60 mcg
Sodium (Na):0.74 g
Zinc (Zn):2.30 mg
Cholesterol:60 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:5.49 g
Dietary Fiber:~
Sugars Total:4.42 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:15.20 g
Essential amino acids
Phenylalanine:0.68 g
Leucine:1.38 g
Methionine:0.44 g
Lysine:1.49 g
Isoleucine:0.80 g
Valine:0.92 g
Threonine:0.77 g
Tryptophan:0.21 g
Histidine:0.64 g
Arginine:1.03 g
Non-essential amino acids
Alanine:0.96 g
Aspartic acid:1.55 g
Betaine:5.80 mg
Cystine:0.20 g
Glutamic acid:2.71 g
Glycine:0.80 g
Hydroxyproline:~
Proline:0.78 g
Serine:0.71 g
Tyrosine:0.60 g
Fats Total:24.59 g
Saturated fatty acids:9.30 g
Monounsaturated fatty acids:10.52 g
Polyunsaturated fatty acids:1.12 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:1 mg
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:10 mg
Dodecanoic/Lauric [12:0]:10 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.32 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:5.98 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:2.96 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.59 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:9.71 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.18 g
Docosenoic/Erucic [22:1]:30 mg
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:50 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:50 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:2.85 g
Caffeine:~
Theobromine:~
Product Type:Bologna
Weight Watchers Points:8 point(s)
Atkins Diet (Induction) Rating:7 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:2 / 10
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Did you know?...Lemons should be firm and have a bright yellow color. Avoid soft, shriveled lemons with spots. The best lemons will be fine textured and heavy for their size. Thin skinned fruit tends to have more juice, while fruit that has a greenish cast is likely to be more acidic. One medium lemon has about 3 tablespoons of juice and 3 tablespoons of grated peel.
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