Bologna, beef, low fat

Nutrition Facts & Diabetes Guide

Sodium is notable at 821mg per 100g — relevant if you track sodium intake. No ISO-tested GI value is published for bologna beef low fat in the Sydney University GI tables, so GlycemicWise shows it as a Tier 5 nutrition reference rather than assigning a green/yellow/red verdict. Browse the Better Alternatives section below for similar foods that do carry published glycemic load values.

Nutrition Facts

🍞
5.2g
Total Carbs
Net carbs 5.2g
🍬
0.0g
Total Sugar
🌾
0.0g
Dietary Fiber
🥩
11.8g
Protein
🧈
5.46g
Saturated Fat
🧂
821mg
Sodium
🔥
204 kcal
Energy
🛢
14.8g
Total Fat

Nutrition Data: USDA FoodData Central, SR Legacy Release (April 2018). FDC ID: 168101. CC0 1.0.

This is a TIER 5 nutrition reference page. Glycemic index data is unavailable for this food.

Better Alternatives in This Category

🥩 Bologna, beef and pork, low fat

GL 0/100g — Low GL

A food with known glycemic data in the same category.

Bologna, beef and pork, low fat & diabetes →

🥩 Sausage, turkey and pork, fresh, bulk, patty or link, cooked

GL 0/100g — Low GL

A food with known glycemic data in the same category.

Sausage, turkey and pork, fresh, bulk, patty or link, cooked & diabetes →

🥩 Frankfurter, beef, low fat

GL 0/100g — Low GL

A food with known glycemic data in the same category.

Frankfurter, beef, low fat & diabetes →

🥩 Pork sausage rice links, brown and serve, cooked

GL 0/100g — Low GL

A food with known glycemic data in the same category.

Pork sausage rice links, brown and serve, cooked & diabetes →

Dietary reference — not medical advice. This page provides evidence-based dietary reference information for general educational purposes. It is not a substitute for professional medical advice, diagnosis, or treatment. Individual blood sugar responses vary significantly. Always check your blood glucose to understand your personal response to foods, and talk to your doctor or a registered dietitian before changing your diet. Data sources are cited above and publicly available from the USDA and the University of Sydney Glycemic Index Research Service.