Bologna, chicken, turkey, pork vs. Frankfurter, meat and poultry, cooked, boiled vs. Bologna, 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.
Bologna, beef has the most protein of the foods compared, at 10.9 g per 100g.
| Nutrient | Bologna, chicken, turkey, pork | Frankfurter, meat and poultry, cooked,… | Bologna, beef |
|---|---|---|---|
| Protein | 9.9 G | 10.3 G | 10.9 G |
| Total lipid (fat) | 26.2 G | 26.3 G | 26.1 G |
| Carbohydrate, by difference | 5.7 G | 5 G | 4.3 G |
| Energy | 298 KCAL | 298 KCAL | 299 KCAL |
| Total Sugars | 0 G | 2.7 G | 2 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 82 MG | 107 MG | 21 MG |
| Iron, Fe | 1.2 MG | 1.1 MG | 1.3 MG |
| Potassium, K | 152 MG | 323 MG | 351 MG |
| Sodium, Na | 922 MG | 914 MG | 1013 MG |
| Cholesterol | 80 MG | 84 MG | 57 MG |
| Fatty acids, total trans | 0.43 G | 0.24 G | 1.4 G |
| Fatty acids, total saturated | 8 G | 8.2 G | 10.5 G |
| Vitamin D (D2 + D3), International Units | - | 26 IU | 28 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.