Health / Nutrition Facts DataBase / Sausages and Luncheon Meats

    OSCAR MAYER, Bologna Light (pork, chicken, beef)
    Nutrition facts

    Food category: Sausages and Luncheon Meats
    Refuse (percent): 0%
    Usual serving weight: 28.0


    Nutrient: Average amount in 100g of product: Min. amount.: Max. amount:
    Water64.750 g64.400 g65.100 g
    Energy202.000 kcal199.000 kcal204.000 kcal
    Energy843.000 kj--
    Protein11.500 g11.500 g11.500 g
    Total lipid (fat)14.750 g14.500 g15.000 g
    Ash3.350 g3.300 g3.400 g
    Carbohydrate, by difference5.700 g5.600 g5.800 g
    Dietary Fiber---
    Sugars, total2.600 g--
    Calcium, Ca50.000 mg--
    Iron, Fe1.390 mg--
    Magnesium, Mg20.000 mg--
    Phosphorus, P185.000 mg--
    Potassium, K163.000 mg--
    Sodium, Na1117.000 mg1114.000 mg1120.000 mg
    Zinc, Zn1.610 mg--
    Copper, Cu0.200 mg--
    Manganese, Mn0.155 mg--
    Selenium, Se5.600 mcg--
    Vitamin C, total ascorbic acid---
    Thiamin0.159 mg--
    Riboflavin0.097 mg--
    Niacin3.072 mg--
    Pantothenic acid0.340 mg--
    Vitamin B-60.163 mg--
    Folate, total18.000 mcg--
    Folic acid---
    Folate, food18.000 mcg--
    Folate, DFE18.000 mcg_DFE--
    Vitamin B-120.290 mcg--
    Vitamin A, IU---
    Vitamin A, RAE---
    Retinol---
    Fatty acids, total saturated5.620 g--
    Saturated fatty acids 12:00.010 g--
    Saturated fatty acids 14:00.260 g--
    Saturated fatty acids 16:03.690 g--
    Saturated fatty acids 18:01.660 g--
    Fatty acids, total monounsaturated7.300 g--
    Monounsaturated fatty acids 16:1 undifferentiated0.460 g--
    Monounsaturated fatty acids 18:1 undifferentiated6.840 g--
    Fatty acids, total polyunsaturated1.540 g--
    Polyunsaturated fatty acids 18:2 undifferentiated1.480 g--
    Polyunsaturated fatty acids 18:3 undifferentiated0.060 g--
    Cholesterol56.000 mg54.000 mg59.000 mg
    Alcohol, ethyl---
    Caffeine---
    Theobromine---
    Carotene, beta---
    Carotene, alpha---
    Cryptoxanthin, beta---
    Lycopene---
    Lutein + zeaxanthin---


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