Know what’s on your plate
Bologna
Calories & nutrition facts
beef, reduced sodium
Nutrition facts
Per 100 g% DV- Calories 310 kcal —
- Protein 12 g 23%
- Carbohydrate 2 g 1%
- Fat 28 g 36%
- Saturated fat 12 g 58%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 682 mg 30%
- Cholesterol 56 mg 19%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0.7 µg 3%
- Vitamin E 0.19 mg 1%
- Vitamin K 0.3 µg 0%
- Thiamin (B1) 0.06 mg 5%
- Riboflavin (B2) 0.13 mg 10%
- Niacin (B3) 2.6 mg 16%
- Vitamin B6 0.18 mg 11%
- Folate (B9) 5 µg 1%
- Vitamin B12 1.4 µg 59%
- Choline 44.3 mg 8%
Minerals
- Calcium 12 mg 1%
- Iron 1.4 mg 8%
- Magnesium 10 mg 2%
- Phosphorus 82 mg 7%
- Potassium 155 mg 3%
- Zinc 2 mg 18%
- Copper 0.03 mg 3%
- Selenium 11.7 µg 21%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 310 | 12 g | 2 g | 28 g |
| 1 × cup pieces | 138 g | 428 | 16 g | 2.8 g | 39 g |
| 1 × slice, medium | 28 g | 87 | 3.3 g | 0.6 g | 8 g |
| 1 × slice, thick | 43 g | 133 | 5 g | 0.9 g | 12 g |
| 1 × slice, thin | 14 g | 43 | 1.6 g | 0.3 g | 4 g |
| 2 × cup pieces | 276 g | 856 | 32 g | 5.5 g | 78 g |
| ½ × cup pieces | 69 g | 214 | 8.1 g | 1.4 g | 20 g |
| 3 × cup pieces | 414 g | 1283 | 48 g | 8.3 g | 118 g |
| 4 × cup pieces | 552 g | 1711 | 65 g | 11 g | 157 g |
Similar foods
- Beef bologna299 kcal / 100 g
- Oscar Mayer beef bologna316 kcal / 100 g
- Beef and pork bologna308 kcal / 100 g
- Beef Lebanon bologna172 kcal / 100 g
- Meat and poultry bologna281 kcal / 100 g
- Pork and beef salamiless sodium396 kcal / 100 g
- Beefchopped, cured, smoked133 kcal / 100 g
- Beef sausagereduced fat, raw152 kcal / 100 g
- Cured beef luncheon meatjellied111 kcal / 100 g
- Pork bologna247 kcal / 100 g
Questions about Bologna
What is bologna made from?
Bologna is a finely minced, seasoned sausage made from meat—often pork, beef or a mixture—combined with fat and other ingredients, then cooked and usually sold sliced. The exact meat blend and seasoning vary between products.
How do you fry bologna without it curling up?
Make a small cut from the edge towards the centre of each slice before frying. Cook in a lightly oiled pan over medium heat for about 2 minutes on each side, until browned; the cut lets the slice lie flat.
What can you make with bologna besides a sandwich?
Fry cubes or strips and add them to scrambled eggs, potato hash or macaroni salad. Thin slices also work in a toasted cheese sandwich, or can be crisped in a pan and served with breakfast.
How long does bologna last once opened?
Keep opened bologna tightly wrapped or in a sealed container in the fridge and use it within 3–5 days. Freeze portions you will not use in that time; thaw them in the fridge and use soon after thawing.
Can you eat bologna cold, or does it need cooking?
Most bologna sold as deli meat is already cooked, so you can eat it cold straight from the pack. Heating it is optional and adds browned edges and a firmer texture.
Is bologna the same as mortadella?
They are related cooked sausages, but not identical: mortadella traditionally comes from Bologna, Italy, and often has visible cubes of pork fat and sometimes pistachios. Bologna is usually more finely ground and smooth.
Is bologna high in protein?
A medium slice of about 28 g provides 3.3 g of protein. It also contains 682 mg of sodium per 100 g.
Can you freeze bologna?
Yes. Separate slices with baking paper, seal them in a freezer bag and freeze; use within about 1–2 months for the best texture. Thaw in the fridge, as freezing can make the slices a little softer.
Source: USDA FoodData Central 168118 · per 100 g · carbohydrate per EU label, fibre excluded
