Meat
Nutrition Facts Bologna (Beef)
Bologna (Beef) is a meat food whose cut, visible fat, and raw or cooked state strongly affect its composition. It provides protein, monounsaturated fat, potassium, and vitamin C. Buy it refrigerated with intact packaging, follow the use-by date, and refrigerate promptly; once opened or cooked, use the FDA cold-storage chart rather than relying on smell alone.
Calories299
Protein10.9g
Carbs4.3g
Fat26.1g
Protein
Carbs
Fat
Nutrition for 100 g
| Calories | 299 kcal |
|---|---|
| Protein | 10.91 g |
| Total Fat | 26.13 g |
| Carbohydrates | 4.29 g |
| Fiber | 0 g |
| Total Sugars | 2.05 g |
| Sodium | 1013 mg |
Nutrients
Full nutrient profile
Proximates
Water
58.56 g
Ash
3.15 g
Protein
10.91 g
Total lipid (fat)
26.13 g
Energy
1250 kj
Energy
299 kcal
Carbohydrates
Sucrose
0 g
Glucose
1.39 g
Fructose
0 g
Lactose
0 g
Maltose
0 g
Fiber, total dietary
0 g
Galactose
0 g
Sugars, Total
2.05 g
Carbohydrate, by difference
4.29 g
Lipids
Fatty acids, total saturated
9.21 g
SFA 4:0
0.001333 g
SFA 5:0
0 g
SFA 6:0
0 g
SFA 7:0
0 g
SFA 8:0
0.000333 g
SFA 9:0
0 g
SFA 10:0
0.009667 g
SFA 11:0
0 g
SFA 12:0
0.01 g
SFA 14:0
0.66 g
SFA 15:0
0.1 g
SFA 16:0
5.21 g
SFA 17:0
0.24 g
SFA 18:0
2.95 g
SFA 20:0
0.02 g
SFA 21:0
0.006333 g
SFA 22:0
0.002 g
SFA 23:0
0 g
SFA 24:0
0.001333 g
Fatty acids, total monounsaturated
9.7 g
MUFA 12:1
0.000333 g
MUFA 14:1
0.18 g
MUFA 15:1
0 g
MUFA 16:1
0.85 g
MUFA 17:1
0.17 g
MUFA 18:1
8.4 g
MUFA 20:1
0.07 g
MUFA 22:1 n-9
0.02 g
MUFA 22:1 n-11
0 g
MUFA 24:1 c
0.001333 g
Fatty acids, total polyunsaturated
0.63 g
PUFA 18:2
0.51 g
PUFA 18:2 c
0.61 g
PUFA 18:2 CLAs
0.1 g
PUFA 18:3
0.05 g
PUFA 18:3 c
0.05 g
PUFA 18:3 n-6 c,c,c
0.000333 g
PUFA 18:4
0.000333 g
PUFA 20:2 c
0.003667 g
PUFA 20:3 c
0.02 g
PUFA 20:3 n-3
0.000667 g
PUFA 20:3 n-6
0.02 g
PUFA 20:3 n-9
0 g
PUFA 22:3
0 g
PUFA 20:4
0.03 g
PUFA 20:5c
0 g
PUFA 22:2
0.001 g
PUFA 22:5 c
0.009667 g
PUFA 22:4
0.008333 g
PUFA 22:6 c
0 g
Fatty acids, total trans
1.07 g
Fatty acids, total trans-monoenoic
0.96 g
TFA 14:1 t
0.03 g
TFA 16:1 t
0.07 g
TFA 18:1 t
0.87 g
TFA 20:1 t
0 g
TFA 22:1 t
0 g
TFA 18:2 t
0.11 g
TFA 18:3 t
0.000667 g
Cholesterol
57 mg
PUFA 22:6 n-3 (DHA)
0 g
PUFA 20:5 n-3 (EPA)
0.004 g
PUFA 22:5 n-3 (DPA)
0.01 g
MUFA 18:1 c
9.3 g
PUFA 18:2 n-6 c,c
0.66 g
MUFA 22:1 c
0.09 g
PUFA 18:3 n-3 c,c,c (ALA)
0.1 g
MUFA 22:1
0.09 g
TFA 18:2 t not further defined
0.16 g
PUFA 20:2 n-6 c,c
0.009 g
MUFA 16:1 c
1.03 g
PUFA 20:3
0.03 g
Fatty acids, total trans-polyenoic
0.16 g
Amino acids
Tryptophan
0.12 g
Threonine
0.51 g
Methionine
0.3 g
Phenylalanine
0.44 g
Tyrosine
0.41 g
Alanine
0.68 g
Glutamic acid
1.78 g
Glycine
0.54 g
Proline
0.49 g
Hydroxyproline
0.08 g
Isoleucine
0.51 g
Leucine
0.94 g
Lysine
1.05 g
Cystine
0.11 g
Valine
0.55 g
Arginine
0.74 g
Histidine
0.41 g
Aspartic acid
1.06 g
Serine
0.45 g
Minerals
Fluoride, F
36 ug
Magnesium, Mg
13 mg
Phosphorus, P
154 mg
Copper, Cu
0.05 mg
Manganese, Mn
0.04 mg
Iron, Fe
1.29 mg
Selenium, Se
11.6 ug
Calcium, Ca
21 mg
Potassium, K
351 mg
Zinc, Zn
1.93 mg
Sodium, Na
1013 mg
Vitamins and other components
Riboflavin
0.2 mg
Vitamin B-6
0.13 mg
Vitamin B-12
1.22 ug
Retinol
11.78 ug
Folic acid
0 ug
Lutein + zeaxanthin
0 ug
Vitamin D (D2 + D3), International Units
28 iu
Vitamin D (D2 + D3)
0.7 ug
Tocotrienol, delta
0 mg
Folate, total
3 ug
Vitamin K (phylloquinone)
2.4 ug
Tocopherol, delta
0.01 mg
Tocotrienol, gamma
0.01 mg
Vitamin E (alpha-tocopherol)
0.56 mg
Tocopherol, beta
0.11 mg
Tocopherol, gamma
0.31 mg
Tocotrienol, alpha
0.03 mg
Tocotrienol, beta
0.03 mg
Niacin
2.32 mg
Pantothenic acid
0.39 mg
Choline, total
29.7 mg
Vitamin K (Menaquinone-4)
6.3 ug
Betaine
6.1 mg
Thiamin
0.03 mg
Folate, DFE
3 ug
Folate, food
3 ug
Vitamin E, added
0 mg
Vitamin B-12, added
0 ug
Vitamin A, RAE
19 ug
Carotene, beta
11 ug
Carotene, alpha
6 ug
Vitamin A, IU
90 iu
Cryptoxanthin, beta
11 ug
Lycopene
11 ug
Vitamin C, total ascorbic acid
15.2 mg
Other nutrients
Theobromine
0 mg
Caffeine
0 mg
Alcohol, ethyl
0 g
Interesting fact
Color alone cannot confirm that meat is safe
Pigments, oxygen exposure, packaging, and cooking can all change meat color. A food thermometer is the reliable endpoint: poultry requires 165°F/74°C, ground meats 160°F/71°C, and whole beef, pork, veal, and lamb cuts 145°F/63°C followed by a three-minute rest.
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These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.