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Turkey Bologna Nutrition Facts

209 calories in 100 g

Calories in Turkey Bologna
Bologna, turkey
209 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
2.09 calories / gram
5 Weight Watchers points
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Calorie Sources:69% fats; 22% proteins; 9% carbohydrates
Fats:16.05 g (144 calories, 16% by weight)
Carbohydrates:4.68 g (19 calories, 5% by weight)
Proteins:11.42 g (46 calories, 11% by weight)
Alcohol:~
Water:64.55 g (65% by weight)
Fat Composition:45% monounsaturated; 29% saturated; 26% polyunsaturated
Trans Fat :0.12 g
Dietary Fiber:0.50 g (1% by weight)
Cholesterol:75 mg
Caffeine:~
Serving Sizes: 100 g
1.0 oz 1 serving
1 serving
1 package
Food Group:Sausages and Luncheon Meats
USDA #:7011
Tags: balogna;
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OSCAR MAYER. Bologna (Wisconsin made ring)
Vitamin A:32 IU
Retinol:9 mcg
Retinol Activity Equivalent:9 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:40 mcg
Vitamin B-2:90 mcg
Vitamin B-3:2.60 mg
Vitamin B-5:460 mcg
Vitamin B-6:240 mcg
Vitamin B-9:9 mcg
Food folate:9 mcg
Dietary Folate Equivalent:9 mcg
Folic acid:~
Vitamin B-12:0.23 mcg
Added Vitamin B-12:~
Choline:54 mg
Vitamin C:13.30 mg
Vitamin D:26
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.60 mcg
Vitamin D (D2 + D3):0.60 mcg
Vitamin E:450 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.30 mcg
Calcium (Ca):0.12 g
Copper (Cu):70 mcg
Fluoride (F):36 mcg
Iron (Fe):3 mg
Magnesium (Mg):16 mg
Manganese (Mn):50 mcg
Phosphorus (P):0.11 g
Potassium (K):0.14 g
Selenium (Se):15.40 mcg
Sodium (Na):1.25 g
Zinc (Zn):1.30 mg
Cholesterol:75 mg
Phytosterols:2 mg
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:4.68 g
Dietary Fiber:0.50 g
Sugars Total:2.90 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:11.42 g
Essential amino acids
Phenylalanine:0.45 g
Leucine:0.89 g
Methionine:0.31 g
Lysine:1 g
Isoleucine:0.56 g
Valine:0.59 g
Threonine:0.49 g
Tryptophan:0.12 g
Histidine:0.34 g
Arginine:0.83 g
Non-essential amino acids
Alanine:0.74 g
Aspartic acid:1.10 g
Betaine:4.80 mg
Cystine:0.13 g
Glutamic acid:1.91 g
Glycine:0.75 g
Hydroxyproline:~
Proline:0.59 g
Serine:0.51 g
Tyrosine:0.43 g
Fats Total:16.05 g
Saturated fatty acids:4.35 g
Monounsaturated fatty acids:6.83 g
Polyunsaturated fatty acids:3.85 g
Trans fatty acids:0.12 g
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:10 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.13 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:3.24 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.96 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]:0.95 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:5.74 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.13 g
Docosenoic/Erucic [22:1]:6 mg
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:3.55 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.20 g
[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]:70 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]:10 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:10 mg
Ash:3.30 g
Caffeine:~
Theobromine:~
Product Type:Turkey
Weight Watchers Points:5 point(s)
Atkins Diet (Induction) Rating:7 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_1B2
Did you know?...UK and US government statistics indicate that levels of trace minerals in fruit and vegetables fell by up to 76% between 1940 and 1991.
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