United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Basic Report:  07960, Bologna, chicken, pork
heading Nutrient Unit
Value per 100 g

serving 28 g

slice 28 g
Proximates Water g 50.85 14.24 14.24
Proximates Energy kcal 336 94 94
Proximates Protein g 10.31 2.89 2.89
Proximates Total lipid (fat) g 30.61 8.57 8.57
Proximates Carbohydrate, by difference g 4.19 1.17 1.17
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 196 55 55
Minerals Iron, Fe mg 1.12 0.31 0.31
Minerals Magnesium, Mg mg 16 4 4
Minerals Phosphorus, P mg 223 62 62
Minerals Potassium, K mg 162 45 45
Minerals Sodium, Na mg 1240 347 347
Minerals Zinc, Zn mg 1.04 0.29 0.29
Vitamins Vitamin C, total ascorbic acid mg 13.2 3.7 3.7
Vitamins Thiamin mg 0.063 0.018 0.018
Vitamins Riboflavin mg 0.129 0.036 0.036
Vitamins Niacin mg 3.680 1.030 1.030
Vitamins Vitamin B-6 mg 0.190 0.053 0.053
Vitamins Folate, DFE µg 13 4 4
Vitamins Vitamin B-12 µg 0.50 0.14 0.14
Vitamins Vitamin A, RAE µg 13 4 4
Vitamins Vitamin A, IU IU 75 21 21
Vitamins Vitamin E (alpha-tocopherol) mg 0.64 0.18 0.18
Vitamins Vitamin K (phylloquinone) µg 0.6 0.2 0.2
Lipids Fatty acids, total saturated g 9.863 2.762 2.762
Lipids Fatty acids, total monounsaturated g 13.172 3.688 3.688
Lipids Fatty acids, total polyunsaturated g 4.348 1.217 1.217
Lipids Fatty acids, total trans g 0.283 0.079 0.079
Lipids Cholesterol mg 87 24 24
Other Caffeine mg 0 0 0