Know what’s on your plate
Pork bologna
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 247 kcal —
- Protein 15 g 31%
- Carbohydrate 0.7 g 0%
- Fat 20 g 25%
- Saturated fat 6.8 g 34%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 907 mg 39%
- Cholesterol 59 mg 20%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 1.4 µg 7%
- Vitamin E 0.26 mg 2%
- Vitamin K 0.3 µg 0%
- Thiamin (B1) 0.52 mg 44%
- Riboflavin (B2) 0.16 mg 12%
- Niacin (B3) 3.9 mg 24%
- Pantothenic acid (B5) 0.72 mg 14%
- Vitamin B6 0.27 mg 16%
- Folate (B9) 5 µg 1%
- Vitamin B12 0.93 µg 39%
- Choline 54.4 mg 10%
Minerals
- Calcium 11 mg 1%
- Iron 0.77 mg 4%
- Magnesium 14 mg 3%
- Phosphorus 139 mg 11%
- Potassium 281 mg 6%
- Zinc 2 mg 18%
- Copper 0.08 mg 9%
- Manganese 0.04 mg 2%
- Selenium 12.7 µg 23%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 247 | 15 g | 0.7 g | 20 g |
| 1 × slice, medium (4-1/2" dia x 1/8" thick) (1 oz) | 28 g | 69 | 4.3 g | 0.2 g | 5.6 g |
| 1 × slice (4" dia x 1/8" thick) | 23 g | 57 | 3.5 g | 0.2 g | 4.6 g |
| 2 × slice, medium (4-1/2" dia x 1/8" thick) (1 oz) | 56 g | 138 | 8.6 g | 0.4 g | 11 g |
| ½ × slice, medium (4-1/2" dia x 1/8" thick) (1 oz) | 14 g | 35 | 2.1 g | 0.1 g | 2.8 g |
| 3 × slice, medium (4-1/2" dia x 1/8" thick) (1 oz) | 84 g | 207 | 13 g | 0.6 g | 17 g |
| 4 × slice, medium (4-1/2" dia x 1/8" thick) (1 oz) | 112 g | 277 | 17 g | 0.8 g | 22 g |
Similar foods
- Beef and pork bologna308 kcal / 100 g
- Chicken and pork bologna336 kcal / 100 g
- Chicken turkey and pork bologna298 kcal / 100 g
- Beef bologna299 kcal / 100 g
- Turkey bologna209 kcal / 100 g
- Meat and poultry bologna281 kcal / 100 g
- Pork turkey and beef bologna336 kcal / 100 g
- Beef bologna deli meatbaloney256 kcal / 100 g
- Chicken pork and beef bologna272 kcal / 100 g
- Mixed meats bologna deli meatbaloney316 kcal / 100 g
Questions about Pork bologna
Do you need to cook pork bologna before eating it?
No. It is ready to eat straight from the packet, though you can fry or grill it for a hot sandwich.
How do you fry pork bologna without it curling?
Cut a small slit from the edge towards the centre of each slice, then fry in a lightly oiled pan over medium heat for about 2 minutes per side, until browned and hot.
What goes well with pork bologna in a sandwich?
Try it with mustard, cheese and pickles in bread, or fry it and serve in a soft roll with a fried egg. Its savoury, salty flavour also works with tomato or crunchy lettuce.
How long does pork bologna last after opening?
Keep it covered in the fridge and use it within 3–5 days of opening. If it has been left at room temperature for more than 2 hours, discard it.
Can you freeze pork bologna?
Yes. Wrap slices in small portions, seal them in a freezer bag and freeze; thaw in the fridge and use within 1–2 months for best quality. The texture may be softer after thawing.
What can you use instead of pork bologna?
For a similar mild, smooth sandwich filling, use sliced ham or turkey luncheon meat. For a vegetarian option, try a plant-based sandwich slice.
Is pork bologna the same as mortadella?
They are both cooked pork sausages, but pork bologna is usually finely ground and uniform, while mortadella is known for visible cubes of fat and may contain pistachios. Their flavour and texture are not identical.
How much sodium is in a typical slice of pork bologna?
A medium slice weighing 28 g contains 907 mg of sodium. Its saltiness makes mustard, pickles and other salty sandwich fillings worth using sparingly.
Source: USDA FoodData Central 173856 · per 100 g · carbohydrate per EU label, fibre excluded
