In 100 g (Grams) of Bologna, beef and pork, low fat there is 2.54 mg of Niacin.

cup pieces cubic inch slice, medium slice, thick slice, thin grams (g) kilograms (kg) 100 grams (g) ounce pound

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	63.4%
Energy (calorie)	230 kcal	230	kcal
Energy (joule)	962 kJ	962	kJ
Protein	11.5 g	11.5	g	11.5%
Total lipid (fat)	19.3 g	19.3	g	19.3%
Ash	3.2 g	3.2	g	3.2%
Carbohydrate, by difference	2.6 g	2.6	g	2.6%
Fiber, total dietary	0 g	0	g
Sugars, total	0 g	0	g
Calcium, Ca	11 mg	11	mg	0.01%
Iron, Fe	0.66 mg	0.66	mg
Magnesium, Mg	12 mg	12	mg	0.01%
Phosphorus, P	181 mg	181	mg	0.18%
Potassium, K	156 mg	156	mg	0.16%
Sodium, Na	1108 mg	1108	mg	1.11%
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	0.05%
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	7.31%
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	0.04%
12:0 dodecanoic, lauric fatty acid	0.027 g	0.027	g	0.03%
14:0 tetradecanoic, myristic, common saturated fatty acid	0.423 g	0.423	g	0.42%
16:0 hexadecanoic, palmitic fatty acid	4.282 g	4.282	g	4.28%
18:0 octadecanoic, stearic fatty acid	2.527 g	2.527	g	2.53%
Fatty acids, total monounsaturated	9.145 g	9.145	g	9.14%
16:1 undifferentiated, hexadecenoic, palmitoleic	0.943 g	0.943	g	0.94%
18:1 undifferentiated	8.202 g	8.202	g	8.20%
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	1.64%
18:2 undifferentiated	1.359 g	1.359	g	1.36%
18:3 undifferentiated, octadecatrienoic, linolenic	0.28 g	0.28	g	0.28%
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	0.04%
Alcohol, ethyl	0 g	0	g
Caffeine	0 mg	0	mg
Theobromine	0 mg	0	mg

Nutrients in Bologna, beef and pork, low fat