chicken Bologna

Discussion

chicken Bologna Food Facts

Bologna, chicken, pork, beef food facts

USDA SR27 Database Food #07959 category lunch-meat Food Products
Measurement
measure spectrum
Amount: 1 serving = 28 grams
of BOLOGNA,CHICK,PORK,BF
3 data points used
Current Multiple = 1
07959
Measurement Choices:
1 serving   1 slice

Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
76 kcal
 
319 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
1.57 g
 
6.36 g
 
3.17 g
 
0 g
 
15.8 g
 
1.1 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
0.064 mg
 
0.17 mcg
 
4.4 mg
 
0.07 mg
 
0.021 mg
 
0.038 mg
 
0.97 mg
 
0.202 mg
 
2 mcg
 
16.5 mg
 
1.2 mg
 
0.03 mcg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
26 mg
 
0.018 mg
 
10.1 mcg
 
0.35 mg
 
4 mg
 
0.012 mg
 
64 mg
 
0 mcg
 
88 mg
 
314 mg
 
0.34 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
6.36 g
 
Fat Calories = 57.1 kcals = 75% of total
1.959 g
 
0.066 g
 
0.047 g
nmb/Ω6   0.05:1
0.901 g
Ω6/Ω3   19.17:1
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
4 mcg
 
3 mcg
 
Vitamin A - IU
21 mcg
 
Cartenoids are:
Footnotes:

This food, briefly described as BOLOGNA,CHICK,PORK,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 Fatty acids, total polyunsaturated 18:3 n-3 c,c,c (ALA) Ω3 18:2 undifferentiated Ω6 18:3 n-6 c,c,c Ω6
Calcium, Ca, is the essential role in blood clotting, muscle contraction, nerve transmission, bone and tooth formation Fluoride, F, may assist bone formation. 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 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. 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. Tocotrienol, alpha Fatty acids, total trans Fatty acids, total saturated Cholesterol