Bologna sandwich on white, with cheese
Common food
Photo: Wikipedia
A classic Bologna sandwich on white bread with cheese is a simple, savory staple featuring thin, pink slices of emulsified sausage. The soft, mild-flavored meat pairs with creamy cheese and pillowy bread for a nostalgic, comforting bite. Nutritionally, it offers a moderate protein boost but is notably higher in fat and sodium.
Calorie split: 16% protein · 35% carbs · 49% fat
↓ Full nutrition💚 Why it's loved
People love it for its familiar, salty-savory flavor and the comforting simplicity of a ready-to-eat meal. It's a versatile canvas for adding mustard, pickles, or other toppings to suit personal taste.
⚠️ Watch-outs & how to enjoy it better
It can be high in sodium and saturated fat, and the refined white bread may cause blood-sugar spikes. To counteract, choose low-sodium Bologna, use whole-grain bread, and add fiber-rich vegetables like lettuce or tomato.
Key benefits
- Quick and convenient source of protein
- Provides energy from carbohydrates
- Shelf-stable and requires no cooking
- Affordable and widely available
- Customizable with condiments and toppings
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The city of Bologna, Italy, is famous for its mortadella, the large, whole-muscle pork sausage that inspired the American emulsified version we call Bologna.
Full nutrition (USDA data · scales with serving)
| Water | 44.8 g |
| Energy | 287 kcal |
| Protein | 11.5 g |
| Total lipid (fat) | 15.7 g |
| Carbohydrate, by difference | 24.9 g |
| Fiber, total dietary | 1.0 g |
| Total Sugars | 3.6 g |
| Calcium, Ca | 282 mg |
| Iron, Fe | 2.0 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 225 mg |
| Potassium, K | 205 mg |
| Sodium, Na | 801 mg |
| Zinc, Zn | 1.3 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 19.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.24 mg |
| Riboflavin | 0.23 mg |
| Niacin | 3.4 mg |
| Vitamin B-6 | 0.13 mg |
| Folate, total | 54.0 ug |
| Folic acid | 38.0 ug |
| Folate, food | 16.0 ug |
| Folate, DFE | 80.0 ug |
| Choline, total | 34.0 mg |
| Vitamin B-12 | 0.43 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 41.0 ug |
| Retinol | 40.0 ug |
| Carotene, beta | 12.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 22.0 ug |
| Vitamin E (alpha-tocopherol) | 0.45 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.90 ug |
| Vitamin K (phylloquinone) | 1.2 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.9 g |
| SFA 4:0 | 0.09 g |
| SFA 6:0 | 0.07 g |
| SFA 8:0 | 0.05 g |
| SFA 10:0 | 0.12 g |
| SFA 12:0 | 0.14 g |
| SFA 14:0 | 0.41 g |
| SFA 16:0 | 3.5 g |
| SFA 18:0 | 1.3 g |
| Fatty acids, total monounsaturated | 5.5 g |
| MUFA 16:1 | 0.46 g |
| MUFA 18:1 | 4.9 g |
| MUFA 20:1 | 0.09 g |
| MUFA 22:1 | 0.04 g |
| Fatty acids, total polyunsaturated | 2.9 g |
| PUFA 18:2 | 2.5 g |
| PUFA 18:3 | 0.19 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.05 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 51.0 mg |
FAQ
Is Bologna the same as mortadella?
They are related. American Bologna is a cheaper, finely ground emulsion inspired by Italian mortadella, which contains visible chunks of pork fat and often pistachios or olives.
Why is my Bologna sandwich sometimes greasy?
The fat content can render out if the sandwich is heated, like when frying the Bologna. Using lower-fat varieties or patting slices dry can help reduce greasiness.
What's the best way to store leftover Bologna sandwiches?
Wrap tightly and refrigerate for up to 2 days. Note that the bread may become soggy; for best results, assemble just before eating or store components separately.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.87 kcal/g · 16% calories from protein · 1.0 g fiber · 3.6 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 3.91 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.