United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Basic Report:  07010, Bologna, pork
heading Nutrient Unit
Value per 100 g

slice, medium (4-1/2" dia x 1/8" thick) (1 oz) 28 g

slice (4" dia x 1/8" thick) 23 g
Proximates Water g 60.60 16.97 13.94
Proximates Energy kcal 247 69 57
Proximates Protein g 15.30 4.28 3.52
Proximates Total lipid (fat) g 19.87 5.56 4.57
Proximates Carbohydrate, by difference g 0.73 0.20 0.17
Proximates Fiber, total dietary g 0.0 0.0 0.0
Proximates Sugars, total g 0.00 0.00 0.00
Minerals Calcium, Ca mg 11 3 3
Minerals Iron, Fe mg 0.77 0.22 0.18
Minerals Magnesium, Mg mg 14 4 3
Minerals Phosphorus, P mg 139 39 32
Minerals Potassium, K mg 281 79 65
Minerals Sodium, Na mg 907 254 209
Minerals Zinc, Zn mg 2.03 0.57 0.47
Vitamins Vitamin C, total ascorbic acid mg 0.0 0.0 0.0
Vitamins Thiamin mg 0.523 0.146 0.120
Vitamins Riboflavin mg 0.157 0.044 0.036
Vitamins Niacin mg 3.900 1.092 0.897
Vitamins Vitamin B-6 mg 0.270 0.076 0.062
Vitamins Folate, DFE µg 5 1 1
Vitamins Vitamin B-12 µg 0.93 0.26 0.21
Vitamins Vitamin A, RAE µg 0 0 0
Vitamins Vitamin A, IU IU 0 0 0
Vitamins Vitamin E (alpha-tocopherol) mg 0.26 0.07 0.06
Vitamins Vitamin D (D2 + D3) µg 1.4 0.4 0.3
Vitamins Vitamin D IU 56 16 13
Vitamins Vitamin K (phylloquinone) µg 0.3 0.1 0.1
Lipids Fatty acids, total saturated g 6.839 1.915 1.573
Lipids Fatty acids, total monounsaturated g 9.732 2.725 2.238
Lipids Fatty acids, total polyunsaturated g 2.107 0.590 0.485
Lipids Cholesterol mg 59 17 14
Other Caffeine mg 0 0 0