Bologna Light (pork OSCAR MAYER

Discussion

Bologna Light (pork OSCAR MAYER Food Facts

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

USDA SR27 Database Food #07205 category lunch-meat Food Products
Measurement
measure spectrum
Amount: 1 serving (1 slice) = 28 grams
of OSCAR MAYER BOLOGNA LIGHT (PORK CHICK BEEF)
Current Multiple = 1
07205
Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
57 kcal
 
236 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
4.13 g
 
3.22 g
 
0 g
 
18.13 g
 
0.94 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
0.046 mg
 
0.08 mcg
 
0.045 mg
 
0.027 mg
 
0.86 mg
 
0.095 mg
 
FFF-logo
Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
14 mg
 
0.056 mg
 
0.39 mg
 
6 mg
 
0.043 mg
 
52 mg
 
1.6 mcg
 
46 mg
 
313 mg
 
0.45 mg
 
NS
 
FFF-logo
Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.73 g
 
0 g
 
NS
 
0 mg
 
0 mg
 
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
4.13 g
 
Fat Calories = 37.5 kcals = 66% of total
0.017 g
nmb/Ω6   0.04:1
0.414 g
Ω6/Ω3   24.35:1
Fats and sterols.
Sterols
nutrient-8
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Footnotes:

This food, briefly described as OSCAR MAYER BOLOGNA LIGHT (PORK CHICK BEEF), 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 Fatty acids, total polyunsaturated 18:3 undifferentiated Ω3 18:2 undifferentiated Ω6
Calcium, Ca, is the essential role in blood clotting, muscle contraction, nerve transmission, bone and tooth formation Copper, Cu, is a component of enzymes in iron metabolism. Iron, Fe, prevents microcitic hypochromic anemia. Phosphorus, P, helps in the maintenance of PH, storage and transfer of energy and nucleotide synthesis. 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. 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. Fatty acids, total saturated Cholesterol