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Bologna, chicken, pork, beef

272 calories in 100 g

Calories in Bologna, chicken, pork, beef
Bologna, chicken, pork, beef Suggest a better name
272 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
2.72 calories / gram
7 Weight Watchers points
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Calorie Sources:75% fats; 18% proteins; 8% carbohydrates
Fats:22.73 g (205 calories, 23% by weight)
Carbohydrates:5.61 g (22 calories, 6% by weight)
Proteins:11.33 g (48 calories, 11% by weight)
Alcohol:~
Water:56.42 g (56% by weight)
Fat Composition:48% monounsaturated; 35% saturated; 17% polyunsaturated
Trans Fat :0.23 g
Dietary Fiber:~
Cholesterol:83 mg
Caffeine:~
Serving Sizes: 100 g
1 serving
1 slice
Food Group:Sausages and Luncheon Meats
USDA #:7959
Tags: balogna;
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Calories in Pork Bologna
Vitamin A:75 IU
Retinol:11 mcg
Retinol Activity Equivalent:13 mcg
α-Carotene:11 mcg
β-Carotene:11 mcg
β-Cryptoxanthin:11 mcg
Lycopene:11 mcg
Lutein + Zeaxanthin:~
Vitamin B-1:70 mcg
Vitamin B-2:130 mcg
Vitamin B-3:3.46 mg
Vitamin B-5:720 mcg
Vitamin B-6:220 mcg
Vitamin B-9:7 mcg
Food folate:7 mcg
Dietary Folate Equivalent:7 mcg
Folic acid:~
Vitamin B-12:0.59 mcg
Added Vitamin B-12:~
Choline:59.10 mg
Vitamin C:15.80 mg
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:250 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:210 mcg
Vitamin K:0.10 mcg
Calcium (Ca):92 mg
Copper (Cu):60 mcg
Fluoride (F):36 mcg
Iron (Fe):1.25 mg
Magnesium (Mg):15 mg
Manganese (Mn):40 mcg
Phosphorus (P):0.23 g
Potassium (K):0.31 g
Selenium (Se):~
Sodium (Na):1.12 g
Zinc (Zn):1.22 mg
Cholesterol:83 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:5.61 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:11.33 g
Essential amino acids
Phenylalanine:~
Leucine:~
Methionine:~
Lysine:~
Isoleucine:~
Valine:~
Threonine:~
Tryptophan:~
Histidine:~
Arginine:~
Non-essential amino acids
Alanine:~
Aspartic acid:~
Betaine:4.20 mg
Cystine:~
Glutamic acid:~
Glycine:~
Hydroxyproline:0.10 g
Proline:~
Serine:~
Tyrosine:~
Fats Total:22.73 g
Saturated fatty acids:6.99 g
Monounsaturated fatty acids:9.69 g
Polyunsaturated fatty acids:3.47 g
Trans fatty acids:0.23 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]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.24 g
Pentadecanoic [15:0]:20 mg
Hexadecanoic/Palmitic [16:0]:4.74 g
Heptadecanoic/Margaric [17:0]:70 mg
Octadecanoic/Stearic [18:0]:1.89 g
Eicosanoic/Arachidic [20:0]:20 mg
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:30 mg
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:1 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:8.50 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.15 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:3.11 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.18 g
[18:3 Ω-3 c,c,c]:0.16 g
[18:3 Ω-6 c,c,c]:20 mg
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:80 mg
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:90 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:3.93 g
Caffeine:~
Theobromine:~
Product Type:Bologna
Weight Watchers Points:7 point(s)
Atkins Diet (Induction) Rating:6 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:2 / 10
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Did you know?...Trans-fatty acid, also known as trans-fat, is formed when hydrogen is added to vegetable oil in order to change the liquid oil into a solid at room temperature. This process is known as hydrogenation, which also transforms the unsaturated fats of the liquid oils into saturated fat. Like saturated fat, trans-fat may raise blood cholesterol levels and increase the risk of heart related diseases.
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