beef Bologna

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beef Bologna Food Facts

Bologna, beef, low fat food facts

USDA SR27 Database Food #42161 category lunch-meat Food Products
Measurement
measure spectrum
Amount: 1 slice = 28 grams
of BOLOGNA,BEEF,LOW FAT
1 data points used
Current Multiple = 1
42161
Measurement Choices:
1 slice   1 cubic inch
1 slice, medium   1 slice, thick
1 slice, thin  

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
 
239 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
1.46 g
 
4.14 g
 
3.3 g
 
0 g
 
18.2 g
 
0.9 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
0.042 mg
 
0.39 mcg
 
0.3 mg
 
0.05 mg
 
0.014 mg
 
0.028 mg
 
1 mcg
 
14.9 mg
 
1.6 mg
 
0.1 mcg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
3 mg
 
0.008 mg
 
0.28 mg
 
50 mg
 
3.5 mcg
 
41 mg
 
230 mg
 
0.51 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
4.14 g
 
Fat Calories = 37.7 kcals = 66% of total
0.031 g
nmb/Ω6   0.28:1
0.111 g
Ω6/Ω3   3.58:1
Fats and sterols.
Sterols
nutrient-8
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Footnotes:

This food, briefly described as BOLOGNA,BEEF,LOW FAT, 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 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. Vitamin D aka Calciferol maintains serum calcium and phosphorus for bone health. Vitamin D (D2 + D3) is included also. Riboflavin aka Vitamin B-2 is a conenzyme in numerous redux reactions. Niacin is a coenzyme in metabolism of Carbohydrates and branched amino acids. Choline, total is a precursor for acetylcholine, phospholipids and betaine. Fatty acids, total saturated Cholesterol