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HICKORY SMOKED RING BOLOGNA

Pepperoni, Salami & Cold Cuts Berks Packing Co., Inc. Branded
250 Calories
12.5g Protein
3.6g Carbs
19.6g Fat
0g Fiber
Nutrition Facts
Serving Size 100 g
Calories 250
% Daily Value*
Total Fat 19.6g 25%
Saturated Fat 7.1g 36%
Trans Fat 0g
Cholesterol 80mg 27%
Sodium 804mg 35%
Total Carbohydrate 3.6g 1%
Dietary Fiber 0g 0%
Total Sugars 3.6g
Protein 12.5g 25%
Vitamin D 0mcg 0%
Calcium 0mg 0%
Iron 1.9mg 11%
Potassium 0mg 0%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Macronutrients

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Protein 12.5g 35%
Carbs 3.6g 10%
Fat 19.6g 55%

Vitamins

Nutrient Amount % DV
Vitamin C, total ascorbic acid 2.1 MG 2%

Minerals

Nutrient Amount % DV
Calcium, Ca 0 MG 0%
Iron, Fe 1.9 MG 11%
Sodium, Na 804 MG 35%

Nutrition Highlights

  • Good source of protein with 12.5g per 100g.
  • Good source of Sodium, Na (35% DV).

About HICKORY SMOKED RING BOLOGNA

HICKORY SMOKED RING BOLOGNA is a calorie-dense food with 250 calories per 100-gram serving. Its primary macronutrient source is fat, providing 12.5g of protein, 3.6g of carbohydrates, and 19.6g of fat. This food belongs to the Pepperoni, Salami & Cold Cuts category.

Ingredients

BEEF, PORK HEARTS, PORK, WATER, NATURAL FLAVOR. CONTAINS LESS THAN 2% DEXTROSE, SALT, SODIUM PHOSPHATE, HYDROLYZED SOY PROTEIN, GARLIC POWDER, EXTRACTIVES OF PAPRIKA, SODIUM ERYTHORBATE, SODIUM NITRITE.

Dietary Information

HICKORY SMOKED RING BOLOGNA is considered low-carb and keto-friendly, making it a suitable choice for various dietary plans.

Notable micronutrients in HICKORY SMOKED RING BOLOGNA include Sodium, Na (35% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.

Calorie Breakdown

At 250 calories per 100 grams, HICKORY SMOKED RING BOLOGNA gets 20% of its calories from protein, 6% from carbohydrates, and 71% from fat. This is moderately high, similar to many cooked grains and dairy products.

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