Bologna, chicken, pork, beef

Nutrition Facts & Diabetes Guide

Sodium is notable at 1120mg per 100g โ€” relevant if you track sodium intake. Glycemic index data is not available for bologna chicken pork beef from the Sydney University GI Tables (Atkinson et al., 2021), so this page focuses on the measured USDA nutrition profile instead of a GL verdict. Browse the Better Alternatives section below for similar foods that do carry published glycemic load values.

Nutrition Facts

๐Ÿž
5.6g
Total Carbs
Net carbs 5.6g
๐Ÿฌ
0.0g
Total Sugar
๐ŸŒพ
0.0g
Dietary Fiber
๐Ÿฅฉ
11.3g
Protein
๐Ÿงˆ
7.0g
Saturated Fat
๐Ÿง‚
1120mg
Sodium
๐Ÿ”ฅ
272 kcal
Energy
๐Ÿ›ข
22.7g
Total Fat

Nutrition Data: USDA FoodData Central, SR Legacy Release (April 2018). FDC ID: 173872. CC0 1.0.

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

Better Alternatives in This Category

๐Ÿฅฉ 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 →

๐Ÿฅฉ 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 →

๐Ÿฅฉ Frankfurter, beef, low fat

GL 0/100g — Low GL

A food with known glycemic data in the same category.

Frankfurter, beef, low fat & diabetes →

๐Ÿฅฉ 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.