Bologna, chicken, pork, beef

76 calories in 1 slice

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Calories in Bologna, chicken, pork, beef
Bologna, chicken, pork, beef Suggest a better name
76 calories in 1 slice
1 slice = 28g ≈ 0.062lb ≈ 0.99oz
2.72 calories / gram
2 Weight Watchers points
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Calorie Sources:75% fats; 18% proteins; 8% carbohydrates
Fats:6.36 g (57 calories, 23% by weight)
Carbohydrates:1.57 g (6 calories, 6% by weight)
Proteins:3.17 g (14 calories, 11% by weight)
Alcohol:~
Water:15.80 g (56% by weight)
Fat Composition:48% monounsaturated; 35% saturated; 17% polyunsaturated
Trans Fat :64.40 mg
Dietary Fiber:~
Cholesterol:23.24 mg
Caffeine:~
Serving Sizes: 100 g
1 serving
1 slice
Food Group:Sausages and Luncheon Meats
USDA #:7959
Tags: balogna;
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OSCAR MAYER, Bologna (fat free)
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Calories in Pork Bologna
Vitamin A:21 IU
Retinol:3.08 mcg
Retinol Activity Equivalent:3.64 mcg
α-Carotene:3.08 mcg
β-Carotene:3.08 mcg
β-Cryptoxanthin:3.08 mcg
Lycopene:3.08 mcg
Lutein + Zeaxanthin:~
Vitamin B-1:19.60 mcg
Vitamin B-2:36.40 mcg
Vitamin B-3:968.80 mcg
Vitamin B-5:201.60 mcg
Vitamin B-6:61.60 mcg
Vitamin B-9:1.96 mcg
Food folate:1.96 mcg
Dietary Folate Equivalent:1.96 mcg
Folic acid:~
Vitamin B-12:0.17 mcg
Added Vitamin B-12:~
Choline:16.55 mg
Vitamin C:4.42 mg
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:70 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:58.80 mcg
Vitamin K:0.03 mcg
Calcium (Ca):25.76 mg
Copper (Cu):16.80 mcg
Fluoride (F):10.08 mcg
Iron (Fe):350 mcg
Magnesium (Mg):4.20 mg
Manganese (Mn):11.20 mcg
Phosphorus (P):63.56 mg
Potassium (K):87.64 mg
Selenium (Se):~
Sodium (Na):0.31 g
Zinc (Zn):341.60 mcg
Cholesterol:23.24 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:1.57 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:3.17 g
Essential amino acids
Phenylalanine:~
Leucine:~
Methionine:~
Lysine:~
Isoleucine:~
Valine:~
Threonine:~
Tryptophan:~
Histidine:~
Arginine:~
Non-essential amino acids
Alanine:~
Aspartic acid:~
Betaine:1.18 mg
Cystine:~
Glutamic acid:~
Glycine:~
Hydroxyproline:28 mg
Proline:~
Serine:~
Tyrosine:~
Fats Total:6.36 g
Saturated fatty acids:1.96 g
Monounsaturated fatty acids:2.71 g
Polyunsaturated fatty acids:0.97 g
Trans fatty acids:64.40 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]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:67.20 mg
Pentadecanoic [15:0]:5.60 mg
Hexadecanoic/Palmitic [16:0]:1.33 g
Heptadecanoic/Margaric [17:0]:19.60 mg
Octadecanoic/Stearic [18:0]:0.53 g
Eicosanoic/Arachidic [20:0]:5.60 mg
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:8.40 mg
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.28 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:2.38 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:42 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.87 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:50.40 mg
[18:3 Ω-3 c,c,c]:44.80 mg
[18:3 Ω-6 c,c,c]:5.60 mg
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:22.40 mg
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:25.20 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:1.10 g
Caffeine:~
Theobromine:~
Product Type:Bologna
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:6 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_2uy
Did you know?..."Frankfurter, Hot Dog, Wiener, or Bologna With Byproducts" or "With Variety Meats" are made according to the specifications for cooked and/or smoked sausages, except they consist of not less than 15% of one or more kinds of raw skeletal muscle meat with raw meat byproducts. The byproducts (heart, kidney, or liver, for example) must be named with the derived species and be individually named in the ingredients statement.
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