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Bologna, chicken, pork, beef

76 calories in 1 slice

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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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?...Strawberries were used as a medicinal herb in the 13th century.
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