beef Lebanon bologna

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beef Lebanon bologna Food Facts

Lebanon bologna, beef food facts

USDA SR27 Database Food #07039 category lunch-meat Food Products
Measurement
measure spectrum
Amount: 1 serving 2 slices = 57 grams
of LEBANON BOLOGNA BF
Current Multiple = 1
07039
Measurement Choices:
1 serving 2 slices   1 oz
2 oz  

Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
98 kcal
 
410 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.25 g
 
5.95 g
 
10.85 g
 
0 g
 
37.49 g
 
2.46 g
 
Macronutrients are elements or substances that are essential in larger amounts to the growth and health of a living organism.
Close Notes
Vitamins
nutrient-3
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.223 mg
 
1.65 mcg
 
0.5 mg
 
0.32 mg
 
0.058 mg
 
0.094 mg
 
1.837 mg
 
0.182 mg
 
3 mcg
 
35.7 mg
 
3.9 mg
 
0.2 mcg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
11 mg
 
0.042 mg
 
1.23 mg
 
11 mg
 
0.013 mg
 
109 mg
 
8.9 mcg
 
188 mg
 
783 mg
 
2.19 mg
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0 g
 
NS
 
0 mg
 
0 mg
 
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
5.95 g
 
Fat Calories = 53.6 kcals = 55% of total
Fats and sterols.
Sterols
nutrient-8
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Cartenoids
nutrient-13
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Vitamin A - RAE
7 mcg
 
7 mcg
 
Vitamin A - IU
22 mcg
 
Cartenoids are:
Footnotes:

This food, briefly described as LEBANON BOLOGNA BF, supplies an extra generous amount of the following vitamins, minerals and nutrients:
Energy This food has a high source of energy. The amount of energy is measured in joules or Calories (kilocals).


Protein is the major structural component of all cells in the body and function as enzymes in membranes as transport carriers and as some hormones. During digestion and absorption, dietary proteins are broken down into amino acids which become building blocks of these fuctional and structural compounds.
Total lipid (fat) This food has a higher than average amount of lipids (fat). Fat is required by the body, but some sources of fat are better than others. The fat types that are present in generous amounts (if any) are as follows: Fatty acids, total monounsaturated 18:2 undifferentiated Ω6 Iron, Fe, prevents microcitic hypochromic anemia. Phosphorus, P, helps in the maintenance of PH, storage and transfer of energy and nucleotide synthesis. Potassium, K, maintains cell function. Potassium blunts the rise in blood pressure due to excess sodium intake and decrease recurrence of kidney stones Selenium, Se, provides defense against oxidative stress and regulation of thyroid hormone action, and reduction and oxidation. Sodium, Na, and chloride, in excessive amounts, increase blood pressure, heart disease, hypertension and stroke. Zinc, Zn, is a component of multiple enzymes and proteins; involved in the regulation of gene expression. Vitamin B-6 is a coenzyme to metabolize amino acids, glycogen and sphingoid bases. Vitamin B-12 prevents megabolastic anemia. Coenzyme in nucleic acid metabolism. Vitamin D aka Calciferol maintains serum calcium and phosphorus for bone health. Vitamin D (D2 + D3) is included also. Thiamin aka Vitamin B-1 Riboflavin aka Vitamin B-2 is a conenzyme in numerous redux reactions. Niacin is a coenzyme in metabolism of Carbohydrates and branched amino acids. Pantothenic acid is a coenzyme in fatty acid metabolism. Choline, total is a precursor for acetylcholine, phospholipids and betaine. Retinol is present in a significant amount. Fatty acids, total saturated Cholesterol