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Turkey Bologna Nutrition Facts

59 calories in 1 serving

Calories in Turkey Bologna
Bologna, turkey
59 calories in 1 serving
1 serving = 28g ≈ 0.062lb ≈ 0.99oz
2.09 calories / gram
2 Weight Watchers points
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Calorie Sources:69% fats; 22% proteins; 9% carbohydrates
Fats:4.49 g (40 calories, 16% by weight)
Carbohydrates:1.31 g (5 calories, 5% by weight)
Proteins:3.20 g (13 calories, 11% by weight)
Alcohol:~
Water:18.07 g (65% by weight)
Fat Composition:45% monounsaturated; 29% saturated; 26% polyunsaturated
Trans Fat :33.60 mg
Dietary Fiber:0.14 g (1% by weight)
Cholesterol:21 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:9 IU
Retinol:2.52 mcg
Retinol Activity Equivalent:2.52 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:11.20 mcg
Vitamin B-2:25.20 mcg
Vitamin B-3:728 mcg
Vitamin B-5:128.80 mcg
Vitamin B-6:67.20 mcg
Vitamin B-9:2.52 mcg
Food folate:2.52 mcg
Dietary Folate Equivalent:2.52 mcg
Folic acid:~
Vitamin B-12:0.06 mcg
Added Vitamin B-12:~
Choline:15.12 mg
Vitamin C:3.72 mg
Vitamin D:7
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.17 mcg
Vitamin D (D2 + D3):0.17 mcg
Vitamin E:126.00 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.08 mcg
Calcium (Ca):34.44 mg
Copper (Cu):19.60 mcg
Fluoride (F):10.08 mcg
Iron (Fe):840 mcg
Magnesium (Mg):4.48 mg
Manganese (Mn):14 mcg
Phosphorus (P):31.92 mg
Potassium (K):37.80 mg
Selenium (Se):4.31 mcg
Sodium (Na):0.35 g
Zinc (Zn):364 mcg
Cholesterol:21 mg
Phytosterols:560 mcg
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:1.31 g
Dietary Fiber:0.14 g
Sugars Total:0.81 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:3.20 g
Essential amino acids
Phenylalanine:0.13 g
Leucine:0.25 g
Methionine:86.80 mg
Lysine:0.28 g
Isoleucine:0.16 g
Valine:0.17 g
Threonine:0.14 g
Tryptophan:33.60 mg
Histidine:95.20 mg
Arginine:0.23 g
Non-essential amino acids
Alanine:0.21 g
Aspartic acid:0.31 g
Betaine:1.34 mg
Cystine:36.40 mg
Glutamic acid:0.53 g
Glycine:0.21 g
Hydroxyproline:~
Proline:0.17 g
Serine:0.14 g
Tyrosine:0.12 g
Fats Total:4.49 g
Saturated fatty acids:1.22 g
Monounsaturated fatty acids:1.91 g
Polyunsaturated fatty acids:1.08 g
Trans fatty acids:33.60 mg
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]:2.80 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:36.40 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.91 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.27 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]:0.27 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.61 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:36.40 mg
Docosenoic/Erucic [22:1]:1.68 mg
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.99 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:56 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]:19.60 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]:2.80 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:2.80 mg
Ash:0.92 g
Caffeine:~
Theobromine:~
Product Type:Turkey
Weight Watchers Points:2 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?...Make a small hole in the egg by piercing a pin before boiling it. You will be able to remove its skin very easily.
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