Lebanon bologna, beef
FDC 173868serving 2 slices (57 g)
Source: USDA FoodData Central · Public domain
Original analysis by NutriVerdict
Density 28 · +6 vs Sausage & deli meats medianLebanon bologna's beef base shows in its numbers: a 28 of 100 Nutrient Density Score, Low band, ranking 19th of 60 among Sausage & deli meats. Protein is the strongest figure here at an excellent 38% DV, backed by a good 12% DV of iron, both solid for a cured meat at only 172 calories per 100 g.
This tangy, coarsely fermented sausage is traditionally sliced thin for sandwiches, with two slices (57 g) a standard serving. The honest caveat: it's high in sodium at 1370 mg per 100 g, among the saltiest cuts listed, so it's worth pairing with low-sodium sides rather than eating it daily.
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Source: USDA FoodData Central · Public domain
Percent of calories derived by NutriVerdict from USDA grams
Nutrition facts
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 172 kcal | 9% |
| Total fat | 10 g | 13% |
| Saturated fat | 2.8 g | 14% |
| Cholesterol | 55 mg | 18% |
| Sodium | 1370 mg | 60% |
| Carbohydrate | 0.44 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | 0 g | |
| Protein | 19 g | 38% |
| Potassium | 330 mg | 7% |
| Calcium | 20 mg | 2% |
| Iron | 2.2 mg | 12% |
| Magnesium | 20 mg | 5% |
| Vitamin C | 0.9 mg | 1% |
| Vitamin A | 12 µg | 1% |
| Vitamin E | 0.57 mg | 4% |
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 98 kcal | 5% |
| Total fat | 5.9 g | 8% |
| Saturated fat | 1.6 g | 8% |
| Cholesterol | 31 mg | 10% |
| Sodium | 781 mg | 34% |
| Carbohydrate | 0.25 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | 0 g | |
| Protein | 11 g | 22% |
| Potassium | 188 mg | 4% |
| Calcium | 11 mg | 1% |
| Iron | 1.2 mg | 7% |
| Magnesium | 11 mg | 3% |
| Vitamin C | 0.51 mg | 1% |
| Vitamin A | 6.8 µg | 1% |
| Vitamin E | 0.32 mg | 2% |
Source: USDA FoodData Central · Public domain
FDC 173868Original 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.
Roast beef spreadDensity 28 vs 28Luxury loaf, porkDensity 29 vs 28Frankfurter, turkeyDensity 29 vs 28Original analysis by NutriVerdict
In the kitchen and how to use it
Lebanon bologna is a tangy, semi-dry fermented and smoked beef sausage that originated in Pennsylvania Dutch country, distinct from standard bologna in that it is not emulsified smooth but has a coarser, drier texture and a sour, almost cured-salami tang from the fermentation process. It is typically sold pre-sliced and eaten cold, layered into sandwiches with sharp cheese and mustard, folded into a charcuterie board, or diced into salads for a smoky, tangy bite.
Because it is a cured, smoked product, it keeps well refrigerated in its original wrapping and can be frozen for longer storage; once opened, wrap slices tightly to slow drying out. A two-slice, 57 g serving provides 172 calories and 19 g of protein, 38% DV, alongside 12% DV for iron, making it a fairly dense protein source for a cold cut, though the sodium is high at 1,370 mg per serving, consistent with its cured, fermented style.
Frequently asked questions about lebanon bologna, beef
What is Lebanon bologna?
It is a tangy, semi-dry fermented and smoked beef sausage from Pennsylvania Dutch country, drier and more sour than standard bologna.
Is Lebanon bologna a good source of protein?
Yes, a two-slice, 57 g serving provides 19 g of protein, which is 38% of the Daily Value.
How do you eat Lebanon bologna?
It is usually served cold and sliced, in sandwiches with sharp cheese and mustard or on a charcuterie board.