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Food Nutrients
All Food Categories | Sausages and Luncheon Meats
OSCAR MAYER, Bologna (beef light)
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Nutrient
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Value per 100 grams
of edible portion
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1.000 serving (1 slice) 28.00 g |
| Proximates |
| Energy | 200.00 kcal | 56.000 kcal |
| Protein | 11.75 g | 3.290 g |
| Fiber, total dietary | 0.00 g | 0.000 g |
| Total lipid (fat) | 14.50 g | 4.060 g |
| Energy | 835.00 kJ | 233.800 kJ |
| Caffeine | 0.00 mg | 0.000 mg |
| Water | 65.00 g | 18.200 g |
| Ash | 3.20 g | 0.896 g |
| Theobromine | 0.00 mg | 0.000 mg |
| Alcohol, ethyl | 0.00 g | 0.000 g |
| Carbohydrate, by difference | 5.60 g | 1.568 g |
| Sugars, total | 2.30 g | 0.644 g |
| Minerals |
| Sodium, Na | 1151.00 mg | 322.280 mg |
| Magnesium, Mg | 14.00 mg | 3.920 mg |
| Copper, Cu | 0.21 mg | 0.059 mg |
| Potassium, K | 156.00 mg | 43.680 mg |
| Zinc, Zn | 1.91 mg | 0.535 mg |
| Iron, Fe | 1.22 mg | 0.342 mg |
| Phosphorus, P | 178.00 mg | 49.840 mg |
| Calcium, Ca | 13.00 mg | 3.640 mg |
| Vitamins |
| Lycopene | 0.00 µg | 0.000 µg |
| Carotene, beta | 0.00 µg | 0.000 µg |
| Vitamin C, total ascorbic acid | 0.00 mg | 0.000 mg |
| Vitamin A, RAE | 0.00 µg | 0.000 µg |
| Retinol | 0.00 µg | 0.000 µg |
| Cryptoxanthin, beta | 0.00 µg | 0.000 µg |
| Folate, total | 13.00 µg | 3.640 µg |
| Carotene, alpha | 0.00 µg | 0.000 µg |
| Lutein + zeaxanthin | 0.00 µg | 0.000 µg |
| Vitamin A, IU | 0.00 IU | 0.000 IU |
| Lipids |
| 12:0 | 0.04 g | 0.011 g |
| Fatty acids, total saturated | 5.82 g | 1.630 g |
| 16:0 | 3.61 g | 1.011 g |
| 14:0 | 0.46 g | 0.129 g |
| 18:0 | 1.71 g | 0.479 g |
| Fatty acids, total monounsaturated | 7.16 g | 2.005 g |
| 16:1 undifferentiated | 0.69 g | 0.193 g |
| 18:1 undifferentiated | 6.47 g | 1.812 g |
| Fatty acids, total polyunsaturated | 0.47 g | 0.132 g |
| 18:3 undifferentiated | 0.02 g | 0.006 g |
| 18:2 undifferentiated | 0.45 g | 0.126 g |
| Cholesterol | 44.00 mg | 12.320 mg |
| Amino Acids |
Data provided by Nutrient Data Laboratory.
USDA National Nutrient Database for Standard Reference, Release 25. U.S. Department of Agriculture, Agricultural Research Service. 2012.
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