United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Basic Report:  07959, Bologna, chicken, pork, beef
heading Nutrient Unit
Value per 100 g

serving 28 g

slice 28 g
Proximates Water g 56.42 15.80 15.80
Proximates Energy kcal 272 76 76
Proximates Protein g 11.33 3.17 3.17
Proximates Total lipid (fat) g 22.73 6.36 6.36
Proximates Carbohydrate, by difference g 5.61 1.57 1.57
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 92 26 26
Minerals Iron, Fe mg 1.25 0.35 0.35
Minerals Magnesium, Mg mg 15 4 4
Minerals Phosphorus, P mg 227 64 64
Minerals Potassium, K mg 313 88 88
Minerals Sodium, Na mg 1120 314 314
Minerals Zinc, Zn mg 1.22 0.34 0.34
Vitamins Vitamin C, total ascorbic acid mg 15.8 4.4 4.4
Vitamins Thiamin mg 0.074 0.021 0.021
Vitamins Riboflavin mg 0.135 0.038 0.038
Vitamins Niacin mg 3.463 0.970 0.970
Vitamins Vitamin B-6 mg 0.227 0.064 0.064
Vitamins Folate, DFE µg 7 2 2
Vitamins Vitamin B-12 µg 0.59 0.17 0.17
Vitamins Vitamin A, RAE µg 13 4 4
Vitamins Vitamin A, IU IU 75 21 21
Vitamins Vitamin E (alpha-tocopherol) mg 0.25 0.07 0.07
Vitamins Vitamin K (phylloquinone) µg 0.1 0.0 0.0
Lipids Fatty acids, total saturated g 6.997 1.959 1.959
Lipids Fatty acids, total monounsaturated g 9.698 2.715 2.715
Lipids Fatty acids, total polyunsaturated g 3.475 0.973 0.973
Lipids Fatty acids, total trans g 0.237 0.066 0.066
Lipids Cholesterol mg 83 23 23
Other Caffeine mg 0 0 0