Bologna, beef and pork

308 calories in 3.5 oz

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Calories in Bologna, beef and pork
Bologna, beef and pork Suggest a better name
308 calories in 3.5 oz
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;
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Calories in Pork Bologna
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?...Onions contain chemicals which help fight the free radicals in our bodies. Free radicals cause disease and destruction to cells which are linked to at least 60 diseases.
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