OSCAR MAYER. Bologna (Wisconsin made ring)

313 calories in 100 g

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Calories in OSCAR MAYER. Bologna (Wisconsin made ring)
OSCAR MAYER. Bologna (Wisconsin made ring) Suggest a better name
313 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
3.13 calories / gram
9 Weight Watchers points
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Calorie Sources:82% fats; 15% proteins; 3% carbohydrates
Fats:28.40 g (256 calories, 28% by weight)
Carbohydrates:2.60 g (10 calories, 3% by weight)
Proteins:11.80 g (47 calories, 12% by weight)
Alcohol:~
Water:54.70 g (55% by weight)
Fat Composition:52% monounsaturated; 41% saturated; 7% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:62 mg
Caffeine:~
Serving Sizes: 100 g
1 serving
Food Group:Sausages and Luncheon Meats
USDA #:7206
Tags: balogna;
Related Foods: Beef, bologna, reduced sodium
Bologna, beef and pork, low fat
Bologna, pork, turkey and beef
Calories in Lebanon Bologna
OSCAR MAYER, Bologna (beef light)
OSCAR MAYER, Bologna (beef)
OSCAR MAYER, Bologna Light (pork, chicken, beef)
Calories in Pork Bologna
Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:290 mcg
Vitamin B-2:140 mcg
Vitamin B-3:2.65 mg
Vitamin B-5:~
Vitamin B-6:140 mcg
Vitamin B-9:~
Food folate:~
Dietary Folate Equivalent:~
Folic acid:~
Vitamin B-12:1.26 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:~
Vitamin D:40
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):1 mcg
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):15 mg
Copper (Cu):130 mcg
Fluoride (F):~
Iron (Fe):1.16 mg
Magnesium (Mg):15 mg
Manganese (Mn):40 mcg
Phosphorus (P):0.11 g
Potassium (K):0.14 g
Selenium (Se):~
Sodium (Na):0.83 g
Zinc (Zn):1.85 mg
Cholesterol:62 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:2.60 g
Dietary Fiber:~
Sugars Total:2.20 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:11.80 g
Essential amino acids
Phenylalanine:~
Leucine:~
Methionine:~
Lysine:~
Isoleucine:~
Valine:~
Threonine:~
Tryptophan:~
Histidine:~
Arginine:~
Non-essential amino acids
Alanine:~
Aspartic acid:~
Betaine:~
Cystine:~
Glutamic acid:~
Glycine:~
Hydroxyproline:~
Proline:~
Serine:~
Tyrosine:~
Fats Total:28.40 g
Saturated fatty acids:11.14 g
Monounsaturated fatty acids:14.09 g
Polyunsaturated fatty acids:1.97 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]:~
Dodecanoic/Lauric [12:0]:40 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.73 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:6.79 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:3.58 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]:1.47 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:12.62 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]:1.67 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.30 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:2.50 g
Caffeine:~
Theobromine:~
Product Type:OSCAR
Weight Watchers Points:9 point(s)
Atkins Diet (Induction) Rating:5 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:1 / 10
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Did you know?...Pasta made its way to the New World through the English who found it while traveling through Italy. The English made pasta by cooking it for about a half an hour and then smothering it with cream sauce and cheese. This was the beginning of Macaroni and Cheese.
Related: OSCAR MAYER, Bologna Light (pork, chicken, beef)
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