Bologna, chicken, pork vs. Salami, cooked, beef and pork vs. Bologna, pork, turkey and beef
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Salami, cooked, beef and pork has the most protein of the foods compared, at 21.9 g per 100g.
| Nutrient | Bologna, chicken, pork | Salami, cooked, beef and pork | Bologna, pork, turkey and beef |
|---|---|---|---|
| Protein | 10.3 G | 21.9 G | 11.6 G |
| Total lipid (fat) | 30.6 G | 25.9 G | 29.3 G |
| Carbohydrate, by difference | 4.2 G | 2.4 G | 6.7 G |
| Energy | 336 KCAL | 336 KCAL | 336 KCAL |
| Total Sugars | 0 G | 0.96 G | 1.4 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 196 MG | 15 MG | 31 MG |
| Iron, Fe | 1.1 MG | 1.6 MG | 1.2 MG |
| Potassium, K | 162 MG | 316 MG | 222 MG |
| Sodium, Na | 1240 MG | 1740 MG | 1055 MG |
| Cholesterol | 87 MG | 89 MG | 75 MG |
| Fatty acids, total trans | 0.28 G | 0.59 G | - |
| Fatty acids, total saturated | 9.9 G | 9.3 G | 11.7 G |
| Vitamin D (D2 + D3), International Units | - | 41 IU | - |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.