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Mortadella Nutrition Facts

311 calories in 100 g

Calories in Mortadella
Mortadella, beef, pork
311 calories in Mortadella, 100 g
100g ≈ 0.220lb ≈ 3.53oz
3.11 calories / gram
8 Weight Watchers points
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Calorie Sources:74% fats; 22% proteins; 4% carbohydrates
Fats:25.39 g (229 calories, 25% by weight)
Carbohydrates:3.05 g (12 calories, 3% by weight)
Proteins:16.37 g (70 calories, 16% by weight)
Alcohol:~
Water:52.30 g (52% by weight)
Fat Composition:47% monounsaturated; 40% saturated; 13% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:56 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
1 slice (15 per 8 oz package)
Food Group:Sausages and Luncheon Meats
USDA #:7050
Tags: mortadela;
Related: Luncheon meat, pork, beef
Olive Loaf
Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:110 mcg
Vitamin B-2:150 mcg
Vitamin B-3:2.67 mg
Vitamin B-5:440 mcg
Vitamin B-6:130 mcg
Vitamin B-9:3 mcg
Food folate:3 mcg
Dietary Folate Equivalent:3 mcg
Folic acid:~
Vitamin B-12:1.48 mcg
Added Vitamin B-12:~
Choline:72.20 mg
Vitamin C:~
Vitamin D:41
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):1 mcg
Vitamin E:220 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:1.60 mcg
Calcium (Ca):18 mg
Copper (Cu):60 mcg
Fluoride (F):~
Iron (Fe):1.40 mg
Magnesium (Mg):11 mg
Manganese (Mn):30 mcg
Phosphorus (P):97 mg
Potassium (K):0.16 g
Selenium (Se):22.60 mcg
Sodium (Na):1.25 g
Zinc (Zn):2.10 mg
Cholesterol:56 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:3.05 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:16.37 g
Essential amino acids
Phenylalanine:0.59 g
Leucine:1.21 g
Methionine:0.39 g
Lysine:1.26 g
Isoleucine:0.70 g
Valine:0.73 g
Threonine:0.63 g
Tryptophan:0.15 g
Histidine:0.52 g
Arginine:1.02 g
Non-essential amino acids
Alanine:1.14 g
Aspartic acid:1.58 g
Betaine:3.10 mg
Cystine:0.20 g
Glutamic acid:2.61 g
Glycine:1.31 g
Hydroxyproline:~
Proline:1.09 g
Serine:0.66 g
Tyrosine:0.53 g
Fats Total:25.39 g
Saturated fatty acids:9.51 g
Monounsaturated fatty acids:11.38 g
Polyunsaturated fatty acids:3.12 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:0.12 g
Dodecanoic/Lauric [12:0]:70 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.51 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:5.43 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:3.23 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]:1.14 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:10.24 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:2.91 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.22 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]:~
[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:2.89 g
Caffeine:~
Theobromine:~
Product Type:Mortadella
Weight Watchers Points:8 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/_2t7
Did you know?...Frying French fries in beef tallow, the traditional but recently discarded McDonald's recipe, adds saturated fat to the diet. Replacing tallow with tropical oils such as palm oil simply substitutes one saturated fat for another. Replacing tallow with partially hydrogenated oil reduces cholesterol but adds trans fat.
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