Bologna, beef
Whole food · Sausages and Luncheon Meats
Photo: Wikipedia
Bologna, beef is a finely ground, emulsified sausage, typically made from beef, pork, and a blend of spices, encased in a thin skin. Its texture is smooth and uniform, with a mild, savory, and slightly salty flavor that becomes richer when cooked. As a processed meat, it is a source of protein and fat, but its nutritional profile is often characterized by high sodium and saturated fat content.
💚 Why it's loved
People love bologna for its nostalgic, comforting taste and its incredible versatility, easily transforming a simple sandwich into a satisfying meal. Its mild, savory flavor and soft texture make it a beloved staple in many cultures, particularly in American and European deli traditions.
⚠️ Watch-outs & how to enjoy it better
Bologna is often high in sodium and saturated fat, which can be a concern for those managing blood pressure or heart health. To mitigate this, choose low-sodium varieties, pair it with fiber-rich vegetables like lettuce and tomato, and practice portion control by using it as a flavor accent rather than the main component.
Key benefits
- Provides a convenient and quick source of protein and energy.
- Offers a mild, palatable flavor that appeals to a wide range of tastes, including children.
- Versatile for use in sandwiches, salads, and cooked dishes.
- Shelf-stable when unopened, making it a practical pantry staple.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The name 'bologna' comes from the Italian city of Bologna, where a similar sausage called 'mortadella' originated, but the American version is a much simpler, emulsified product.
Full nutrition (scales with serving)
| Water | 58.6 g |
| Ash | 3.2 g |
| Sucrose | 0.00 g |
| Glucose | 1.4 g |
| Fructose | 0.00 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Riboflavin | 0.20 mg |
| Vitamin B-6 | 0.13 mg |
| Vitamin B-12 | 1.2 ug |
| Retinol | 11.8 ug |
| Fatty acids, total saturated | 9.2 g |
| SFA 4:0 | 0.00 g |
| SFA 5:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 7:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 9:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 11:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.66 g |
| SFA 15:0 | 0.10 g |
| SFA 16:0 | 5.2 g |
| SFA 17:0 | 0.24 g |
| SFA 18:0 | 3.0 g |
| SFA 20:0 | 0.02 g |
| SFA 21:0 | 0.01 g |
| SFA 22:0 | 0.00 g |
| SFA 23:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 9.7 g |
| MUFA 12:1 | 0.00 g |
| MUFA 14:1 | 0.18 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.85 g |
| MUFA 17:1 | 0.17 g |
| MUFA 18:1 | 8.4 g |
| MUFA 20:1 | 0.07 g |
| MUFA 22:1 n-9 | 0.02 g |
| MUFA 22:1 n-11 | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 0.63 g |
| PUFA 18:2 | 0.51 g |
| PUFA 18:2 c | 0.61 g |
| PUFA 18:2 CLAs | 0.10 g |
| PUFA 18:3 | 0.05 g |
| PUFA 18:3 c | 0.05 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 c | 0.00 g |
| PUFA 20:3 c | 0.02 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.02 g |
| PUFA 20:3 n-9 | 0.00 g |
| PUFA 22:3 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:5c | 0.00 g |
| PUFA 22:2 | 0.00 g |
| PUFA 22:5 c | 0.01 g |
| PUFA 22:4 | 0.01 g |
| PUFA 22:6 c | 0.00 g |
| Fatty acids, total trans | 1.1 g |
| Fatty acids, total trans-monoenoic | 0.96 g |
| TFA 14:1 t | 0.03 g |
| TFA 16:1 t | 0.07 g |
| TFA 18:1 t | 0.87 g |
| TFA 20:1 t | 0.00 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t | 0.11 g |
| TFA 18:3 t | 0.00 g |
FAQ
What is the difference between bologna and mortadella?
Mortadella is the Italian original, often containing visible chunks of fat and sometimes pistachios, while American bologna is a smoother, more finely ground emulsion, typically made with beef or a beef-pork blend.
Is bologna a healthy food?
Bologna is a processed meat that can be high in sodium, saturated fat, and preservatives like nitrates. While it provides protein, it's best enjoyed in moderation as part of a balanced diet, especially for those monitoring heart health or blood pressure.
How should I store bologna?
Keep unopened packages in the refrigerator. Once opened, wrap tightly or store in an airtight container in the fridge for up to 3-5 days. For longer storage, it can be frozen for 1-2 months, though texture may change slightly upon thawing.