Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 211 kCal | 1684 kCal | 12.5% | 5.9% | 798 g |
| Proteins | 13.06 g | 76 g | 17.2% | 8.2% | 582 g |
| Fats | 16.06 g | 56 g | 28.7% | 13.6% | 349 g |
| Carbohydrates | 3.45 g | 219 g | 1.6% | 0.8% | 6348 g |
| Water | 64.87 g | 2273 g | 2.9% | 1.4% | 3504 g |
| Ash | 2.56 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 1 μg | 900 μg | 0.1% | 90000 g | |
| Retinol | 0.001 mg | ~ | |||
| Vitamin B1, thiamine | 0.159 mg | 1.5 mg | 10.6% | 5% | 943 g |
| Vitamin B2, riboflavin | 0.097 mg | 1.8 mg | 5.4% | 2.6% | 1856 g |
| Vitamin B5, pantothenic | 0.34 mg | 5 mg | 6.8% | 3.2% | 1471 g |
| Vitamin B6, pyridoxine | 0.163 mg | 2 mg | 8.2% | 3.9% | 1227 g |
| Vitamin B9, folate | 18 μg | 400 μg | 4.5% | 2.1% | 2222 g |
| Vitamin B12, cobalamin | 0.29 μg | 3 μg | 9.7% | 4.6% | 1034 g |
| Vitamin PP, NE | 3.072 mg | 20 mg | 15.4% | 7.3% | 651 g |
| Macronutrients | |||||
| Potassium, K | 138 mg | 2500 mg | 5.5% | 2.6% | 1812 g |
| Calcium, Ca | 48 mg | 1000 mg | 4.8% | 2.3% | 2083 g |
| Magnesium, Mg | 17 mg | 400 mg | 4.3% | 2% | 2353 g |
| Sodium, Na | 716 mg | 1300 mg | 55.1% | 26.1% | 182 g |
| Sulfur, S | 130.6 mg | 1000 mg | 13.1% | 6.2% | 766 g |
| Phosphorus, P | 94 mg | 800 mg | 11.8% | 5.6% | 851 g |
| Trace Elements | |||||
| Iron, Fe | 1.15 mg | 18 mg | 6.4% | 3% | 1565 g |
| Manganese, Mn | 0.155 mg | 2 mg | 7.8% | 3.7% | 1290 g |
| Copper, Cu | 82 μg | 1000 μg | 8.2% | 3.9% | 1220 g |
| Selenium, Se | 5.6 μg | 55 μg | 10.2% | 4.8% | 982 g |
| Zinc, Zn | 0.73 mg | 12 mg | 6.1% | 2.9% | 1644 g |
| Essential Amino Acids | |||||
| Arginine * | 0.629 g | ~ | |||
| valine | 0.47 g | ~ | |||
| Histidine * | 0.236 g | ~ | |||
| Isoleucine | 0.419 g | ~ | |||
| leucine | 0.714 g | ~ | |||
| lysine | 0.664 g | ~ | |||
| methionine | 0.217 g | ~ | |||
| threonine | 0.357 g | ~ | |||
| tryptophan | 0.101 g | ~ | |||
| phenylalanine | 0.402 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.507 g | ~ | |||
| Aspartic acid | 0.766 g | ~ | |||
| glycine | 0.461 g | ~ | |||
| Glutamic acid | 2.109 g | ~ | |||
| Proline | 0.61 g | ~ | |||
| serine | 0.43 g | ~ | |||
| tyrosine | 0.303 g | ~ | |||
| Cysteine | 0.151 g | ~ | |||
| Sterols | |||||
| Cholesterol | 79 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 5.46 g | max 18.7 г | |||
| 10: 0 Capric | 0.01 g | ~ | |||
| 12: 0 Lauric | 0.031 g | ~ | |||
| 14: 0 Myristic | 0.188 g | ~ | |||
| 16: 0 Palmitic | 3.312 g | ~ | |||
| 18: 0 Stearin | 1.905 g | ~ | |||
| Monounsaturated fatty acids | 7.548 g | min 16.8 г | 44.9% | 21.3% | |
| 16: 1 Palmitoleic | 0.517 g | ~ | |||
| 18: 1 Olein (omega-9) | 6.9 g | ~ | |||
| 20: 1 Gadoleic (omega-9) | 0.124 g | ~ | |||
| Polyunsaturated fatty acids | 3.051 g | from 11.2 to 20.6 | 27.2% | 12.9% | |
| 18: 2 Linoleic | 2.786 g | ~ | |||
| 18: 3 Linolenic | 0.219 g | ~ | |||
| 20: 4 Arachidonic | 0.037 g | ~ | |||
| Omega-3 fatty acids | 0.225 g | from 0.9 to 3.7 | 25% | 11.8% | |
| 22: 5 Docosapentaenoic (DPC), Omega-3 | 0.003 g | ~ | |||
| 22: 6 Docosahexaenoic (DHA), Omega-3 | 0.003 g | ~ | |||
| Omega-6 fatty acids | 2.823 g | from 4.7 to 16.8 | 60.1% | 28.5% |
The energy value is 211 kcal.
- serving 2 oz = 56 g (118.2 kCal)
Bologna sausage, pork and turkey, light, 16% fat rich in vitamins and minerals such as: vitamin PP – 15,4%, phosphorus – 11,8%
- Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
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