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Food Nutrients
All Food Categories | Sausages and Luncheon Meats
LOUIS RICH, Turkey Bologna
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Nutrient
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Value per 100 grams
of edible portion
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1.000 serving 28.00 g |
| Proximates |
| Energy | 184.00 kcal | 51.520 kcal |
| Protein | 11.30 g | 3.164 g |
| Fiber, total dietary | 0.00 g | 0.000 g |
| Total lipid (fat) | 13.20 g | 3.696 g |
| Energy | 770.00 kJ | 215.600 kJ |
| Caffeine | 0.00 mg | 0.000 mg |
| Water | 67.55 g | 18.914 g |
| Ash | 3.10 g | 0.868 g |
| Theobromine | 0.00 mg | 0.000 mg |
| Alcohol, ethyl | 0.00 g | 0.000 g |
| Carbohydrate, by difference | 4.85 g | 1.358 g |
| Sugars, total | 1.20 g | 0.336 g |
| Minerals |
| Sodium, Na | 1077.00 mg | 301.560 mg |
| Magnesium, Mg | 22.00 mg | 6.160 mg |
| Copper, Cu | 0.18 mg | 0.050 mg |
| Potassium, K | 152.00 mg | 42.560 mg |
| Zinc, Zn | 1.85 mg | 0.518 mg |
| Iron, Fe | 1.64 mg | 0.459 mg |
| Phosphorus, P | 196.00 mg | 54.880 mg |
| Calcium, Ca | 124.00 mg | 34.720 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 | 6.00 µg | 1.680 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 | 0.01 g | 0.003 g |
| Fatty acids, total saturated | 3.79 g | 1.061 g |
| 16:0 | 2.69 g | 0.753 g |
| 14:0 | 0.14 g | 0.039 g |
| 18:0 | 0.95 g | 0.266 g |
| Fatty acids, total monounsaturated | 5.31 g | 1.487 g |
| 16:1 undifferentiated | 0.54 g | 0.151 g |
| 18:1 undifferentiated | 4.77 g | 1.336 g |
| Fatty acids, total polyunsaturated | 3.59 g | 1.005 g |
| 18:3 undifferentiated | 0.24 g | 0.067 g |
| 18:2 undifferentiated | 3.35 g | 0.938 g |
| Cholesterol | 67.00 mg | 18.760 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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