12:0 dodecanoic, lauric fatty acid in Bologna, beef and pork, low fat Calculator
Sausages and Luncheon Meats
In 100 g (Grams) of Bologna, beef and pork, low fat there is 0.027 g of 12:0 dodecanoic, lauric fatty acid.
Bologna, beef and pork, low fat
Bologna, beef and pork, low fat is a type of Sausages and Luncheon Meats. The most significant nutrients in Bologna, beef and pork, low fat are listed below.
|
Water
|
63.4 g
|
63.4
|
g
|
|
Energy (calorie)
|
230 kcal
|
230
|
kcal
|
|
Energy (joule)
|
962 kJ
|
962
|
kJ
|
|
Protein
|
11.5 g
|
11.5
|
g
|
|
Total lipid (fat)
|
19.3 g
|
19.3
|
g
|
|
Ash
|
3.2 g
|
3.2
|
g
|
|
Carbohydrate, by difference
|
2.6 g
|
2.6
|
g
|
|
Fiber, total dietary
|
0 g
|
0
|
g
|
|
Sugars, total
|
0 g
|
0
|
g
|
|
Calcium, Ca
|
11 mg
|
11
|
mg
|
|
Iron, Fe
|
0.66 mg
|
0.66
|
mg
|
|
Magnesium, Mg
|
12 mg
|
12
|
mg
|
|
Phosphorus, P
|
181 mg
|
181
|
mg
|
|
Potassium, K
|
156 mg
|
156
|
mg
|
|
Sodium, Na
|
1108 mg
|
1108
|
mg
|
|
Zinc, Zn
|
1.5 mg
|
1.5
|
mg
|
|
Copper, Cu
|
0.08 mg
|
0.08
|
mg
|
|
Selenium, Se
|
11.2 µg
|
11.2
|
µg
|
|
Vitamin C, total ascorbic acid
|
0 mg
|
0
|
mg
|
|
Thiamin
|
0.17 mg
|
0.17
|
mg
|
|
Riboflavin
|
0.13 mg
|
0.13
|
mg
|
|
Niacin
|
2.54 mg
|
2.54
|
mg
|
|
Vitamin B-6
|
0.18 mg
|
0.18
|
mg
|
|
Folate, total
|
5 µg
|
5
|
µg
|
|
Folic acid
|
0 µg
|
0
|
µg
|
|
Folate, food
|
5 µg
|
5
|
µg
|
|
Folate, DFE
|
5 µg
|
5
|
µg
|
|
Choline, total
|
48.2 mg
|
48.2
|
mg
|
|
Betaine
|
4.3 mg
|
4.3
|
mg
|
|
Vitamin B-12
|
1.31 µg
|
1.31
|
µg
|
|
Vitamin B-12, added
|
0 µg
|
0
|
µg
|
|
Vitamin A, RAE
|
0 µg
|
0
|
µg
|
|
Retinol
|
0 µg
|
0
|
µg
|
|
Carotene, beta
|
0 µg
|
0
|
µg
|
|
Carotene, alpha
|
0 µg
|
0
|
µg
|
|
Cryptoxanthin, beta
|
0 µg
|
0
|
µg
|
|
Vitamin A, IU
|
0 IU
|
0
|
IU
|
|
Lycopene
|
0 µg
|
0
|
µg
|
|
Lutein + zeaxanthin
|
0 µg
|
0
|
µg
|
|
Vitamin E (alpha-tocopherol)
|
0.22 mg
|
0.22
|
mg
|
|
Vitamin E, added
|
0 mg
|
0
|
mg
|
|
Vitamin D (D2 + D3)
|
0.5 µg
|
0.5
|
µg
|
|
Vitamin D
|
19 IU
|
19
|
IU
|
|
Vitamin K (phylloquinone)
|
0.3 µg
|
0.3
|
µg
|
|
Fatty acids, total saturated
|
7.308 g
|
7.308
|
g
|
|
4:0 butanoic, butyric fatty acid
|
0 g
|
0
|
g
|
|
6:0 hexanoic, caproic fatty acid
|
0 g
|
0
|
g
|
|
8:0 octanoic, caprylic fatty acid
|
0 g
|
0
|
g
|
|
10:0 decanoic, capric fatty acid
|
0.041 g
|
0.041
|
g
|
|
12:0 dodecanoic, lauric fatty acid
|
0.027 g
|
0.027
|
g
|
|
14:0 tetradecanoic, myristic, common saturated fatty acid
|
0.423 g
|
0.423
|
g
|
|
16:0 hexadecanoic, palmitic fatty acid
|
4.282 g
|
4.282
|
g
|
|
18:0 octadecanoic, stearic fatty acid
|
2.527 g
|
2.527
|
g
|
|
Fatty acids, total monounsaturated
|
9.145 g
|
9.145
|
g
|
|
16:1 undifferentiated, hexadecenoic, palmitoleic
|
0.943 g
|
0.943
|
g
|
|
18:1 undifferentiated
|
8.202 g
|
8.202
|
g
|
|
20:1 eicosenoic, gadoleic
|
0 g
|
0
|
g
|
|
22:1 undifferentiated, docosenoic, erucic
|
0 g
|
0
|
g
|
|
Fatty acids, total polyunsaturated
|
1.639 g
|
1.639
|
g
|
|
18:2 undifferentiated
|
1.359 g
|
1.359
|
g
|
|
18:3 undifferentiated, octadecatrienoic, linolenic
|
0.28 g
|
0.28
|
g
|
|
18:4 octadecatetraenoic, parinaric
|
0 g
|
0
|
g
|
|
20:4 undifferentiated, eicosatetraenoic, arachidonic
|
0 g
|
0
|
g
|
|
20:5 n-3 (EPA)
|
0 g
|
0
|
g
|
|
22:5 ω-3, n-3 docosapentaenoic (DPA), clupanodonic
|
0 g
|
0
|
g
|
|
22:6 Omega−3 DHA (ω-3, n-3) docosahexaenoic
|
0 g
|
0
|
g
|
|
Cholesterol
|
39 mg
|
39
|
mg
|
|
Alcohol, ethyl
|
0 g
|
0
|
g
|
|
Caffeine
|
0 mg
|
0
|
mg
|
|
Theobromine
|
0 mg
|
0
|
mg
|
Nutrients in Bologna, beef and pork, low fat