Amount of Aspartic acid in Bologna, chicken, pork

Sausages and Luncheon Meats

In 100 g (Grams) of Bologna, chicken, pork there is 0.923 g of Aspartic acid. Change amount

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Aspartic acid

Aspartic acid is a nutrient present in many other foods. The below table lists foods high in Aspartic acid other than Bologna, chicken, pork.

Soy protein isolate 10.203 g 10.20%
Soy protein isolate, potassium type 10.203 g 10.20%
Egg, white, dried, stabilized, glucose reduced 9.139 g 9.14%
Egg, white, dried 8.253 g 8.25%
Egg, white, dried, powder, stabilized, glucose reduced 7.291 g 7.29%
Soy protein concentrate, produced by acid wash 7.249 g 7.25%
Soy protein concentrate, produced by alcohol extraction 7.249 g 7.25%
Seal, bearded (Oogruk), meat, dried (Alaska Native) 6.877 g 6.88%
Egg, white, dried, flakes, stabilized, glucose reduced 6.806 g 6.81%
Beverages, Protein powder soy based 6.576 g 6.58%
Fish, cod, Atlantic, dried and salted 6.433 g 6.43%
Peanut flour, defatted 6.367 g 6.37%
Soy flour, defatted 5.911 g 5.91%
Whale, beluga, meat, dried (Alaska Native) 5.841 g 5.84%
Seaweed, spirulina, dried 5.793 g 5.79%
Fish, whitefish, dried (Alaska Native) 5.67 g 5.67%
Soy meal, defatted, raw 5.651 g 5.65%
Seeds, cottonseed flour, low fat (glandless) 5.425 g 5.42%
Seeds, cottonseed meal, partially defatted (glandless) 5.345 g 5.34%
Tofu, dried-frozen (koyadofu) 5.298 g 5.30%
Bologna, chicken, pork

Bologna, chicken, pork is a type of Sausages and Luncheon Meats. The most significant nutrients in Bologna, chicken, pork are listed below.

Water 50.85 g 50.85%
Energy (calorie) 336 kcal
Energy (joule) 1407 kJ
Protein 10.31 g 10.31%
Total lipid (fat) 30.61 g 30.61%
Ash 4.04 g 4.04%
Carbohydrate, by difference 4.19 g 4.19%
Fiber, total dietary 0 g
Sugars, total 0 g
Calcium, Ca 196 mg 0.20%
Iron, Fe 1.12 mg
Magnesium, Mg 16 mg 0.02%
Phosphorus, P 223 mg 0.22%
Potassium, K 162 mg 0.16%
Sodium, Na 1240 mg 1.24%
Zinc, Zn 1.04 mg
Copper, Cu 0.039 mg
Manganese, Mn 0.042 mg
Selenium, Se 0 µg
Fluoride, F 36 µg

Nutrients in Bologna, chicken, pork