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Food Nutrients
All Food Categories | Sausages and Luncheon Meats
OSCAR MAYER. Bologna (Wisconsin made ring)
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Nutrient
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Value per 100 grams
of edible portion
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1.000 serving 56.00 g |
| Proximates |
| Energy | 313.00 kcal | 175.280 kcal |
| Protein | 11.80 g | 6.608 g |
| Fiber, total dietary | 0.00 g | 0.000 g |
| Total lipid (fat) | 28.40 g | 15.904 g |
| Energy | 1310.00 kJ | 733.600 kJ |
| Water | 54.70 g | 30.632 g |
| Ash | 2.50 g | 1.400 g |
| Carbohydrate, by difference | 2.60 g | 1.456 g |
| Sugars, total | 2.20 g | 1.232 g |
| Minerals |
| Sodium, Na | 827.00 mg | 463.120 mg |
| Magnesium, Mg | 15.00 mg | 8.400 mg |
| Copper, Cu | 0.13 mg | 0.073 mg |
| Potassium, K | 139.00 mg | 77.840 mg |
| Zinc, Zn | 1.85 mg | 1.036 mg |
| Manganese, Mn | 0.05 mg | 0.027 mg |
| Iron, Fe | 1.16 mg | 0.650 mg |
| Phosphorus, P | 106.00 mg | 59.360 mg |
| Calcium, Ca | 15.00 mg | 8.400 mg |
| Vitamins |
| Vitamin C, total ascorbic acid | 0.00 mg | 0.000 mg |
| Vitamin B-12 | 1.26 µg | 0.706 µg |
| Thiamin | 0.29 mg | 0.162 mg |
| Vitamin D | 40.00 IU | 22.400 IU |
| Vitamin B-6 | 0.14 mg | 0.078 mg |
| Niacin | 2.65 mg | 1.484 mg |
| Riboflavin | 0.14 mg | 0.078 mg |
| Vitamin D (D2 + D3) | 1.00 µg | 0.560 µg |
| Vitamin A, IU | 0.00 IU | 0.000 IU |
| Lipids |
| 12:0 | 0.04 g | 0.022 g |
| Fatty acids, total saturated | 11.14 g | 6.238 g |
| 16:0 | 6.79 g | 3.802 g |
| 14:0 | 0.73 g | 0.409 g |
| 18:0 | 3.58 g | 2.005 g |
| Fatty acids, total monounsaturated | 14.09 g | 7.890 g |
| 16:1 undifferentiated | 1.47 g | 0.823 g |
| 18:1 undifferentiated | 12.62 g | 7.067 g |
| Fatty acids, total polyunsaturated | 1.97 g | 1.103 g |
| 18:3 undifferentiated | 0.30 g | 0.168 g |
| 18:2 undifferentiated | 1.67 g | 0.935 g |
| Cholesterol | 62.00 mg | 34.720 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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