Bologna, beef and pork
FDC 172013oz (100 g)
Source: USDA FoodData Central · Public domain
Original analysis by NutriVerdict
Density 20 · -2 vs Sausage & deli meats medianThis beef and pork bologna blend scores 20 of 100 on the Nutrient Density Score, a Low band that ranks it 40th of 60 in Sausage & deli meats. Protein is its clear strength, at an excellent 30% DV, a notably higher share than most sliced luncheon meats carry.
It's sliced for sandwiches or served on a cold cuts platter, with a 100 g serving used as the reference here. Sodium is high at 960 mg per 100 g and saturated fat runs 9.3 g per 100 g, so it's best kept to occasional servings; Bologna, beef scores higher in the same category.
See how this score is calculated, build a plate around bologna, beef and pork, or compare it with another food.
Source: USDA FoodData Central · Public domain
Percent of calories derived by NutriVerdict from USDA grams
Nutrition facts
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 308 kcal | 15% |
| Total fat | 25 g | 32% |
| Saturated fat | 9.3 g | 47% |
| Cholesterol | 60 mg | 20% |
| Sodium | 960 mg | 42% |
| Carbohydrate | 5.5 g | 2% |
| Dietary fiber | 0 g | 0% |
| Sugars | 4.4 g | |
| Protein | 15 g | 30% |
| Potassium | 315 mg | 7% |
| Calcium | 85 mg | 7% |
| Iron | 1.2 mg | 7% |
| Magnesium | 17 mg | 4% |
| Vitamin C | 0.8 mg | 1% |
| Vitamin A | 25 µg | 3% |
| Vitamin E | 0 mg | 0% |
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 308 kcal | 15% |
| Total fat | 25 g | 32% |
| Saturated fat | 9.3 g | 47% |
| Cholesterol | 60 mg | 20% |
| Sodium | 960 mg | 42% |
| Carbohydrate | 5.5 g | 2% |
| Dietary fiber | 0 g | 0% |
| Sugars | 4.4 g | |
| Protein | 15 g | 30% |
| Potassium | 315 mg | 7% |
| Calcium | 85 mg | 7% |
| Iron | 1.2 mg | 7% |
| Magnesium | 17 mg | 4% |
| Vitamin C | 0.8 mg | 1% |
| Vitamin A | 25 µg | 3% |
| Vitamin E | 0 mg | 0% |
Source: USDA FoodData Central · Public domain
FDC 172013Original analysis by NutriVerdict
What it is rich in
Nutrients supplying at least 10% of the Daily Value per 100 grams. 20% or more is an excellent source.
Original analysis by NutriVerdict
Versus the sausage & deli meats median
Original analysis by NutriVerdict
More nutrient-dense swaps
Foods in the same category that score higher on nutrient density.
Bologna, beefDensity 20 vs 20Ham and cheese loaf or rollDensity 20 vs 20Bratwurst, pork, cookedDensity 21 vs 20Original analysis by NutriVerdict
In the kitchen and how to use it
Beef and pork bologna blends the two meats into the same smooth, finely ground emulsified sausage familiar from lunchmeat trays, sliced for sandwiches or cubed onto a snack plate with crackers and cheese. Like its beef-only counterpart, it can be eaten straight from the package cold or pan-fried in a skillet until the edges brown and curl, a preparation some cooks use to turn it into a quick sandwich filling with a bit of crispness. Its mild, slightly sweet-savory flavor makes it an easy match for mustard, mayonnaise, or a slice of cheese.
Store it refrigerated in its sealed packaging and use it within the timeframe on the label once opened. Per 100 g it provides 15.2 g of protein, reaching 30% DV, which is a meaningful protein contribution for a lunchmeat, though it also carries 960 mg of sodium and 24.6 g of fat per 100 g. A 100 g (about 3.5 oz) portion works as a quick sandwich filling when you want protein without cooking, best balanced with lower-sodium sides like plain vegetables or fruit.
Frequently asked questions about bologna, beef and pork
How many calories are in beef and pork bologna?
It has 308 calories per 100 g, and a 100 g portion is roughly one standard deli serving.
Is beef and pork bologna a good source of protein?
Yes, it provides 15.2 g of protein per 100 g, reaching 30% DV, one of the higher protein contributions among lunchmeats.
How do you prepare beef and pork bologna?
It can be eaten cold, sliced for sandwiches, or pan-fried until the edges brown for a warm sandwich filling.