Bologna vs. Mortadella — What Is The Difference?

Taste

Mortadella has a more prosperous, fattier flavor than bologna sausage. Mortadella has a more delicate taste than Bologna; the spices and pork fat make the mortadella a more flavourful cold cut than the bologna sausage.

Form

The difference in form is that bologna sausage is homogeneous, whereas mortadella is heterogeneous with fat chunks, black pepper, and pistachio.

Shelf life

Both are cold cuts that require refrigeration. However, mortadella has a longer shelf life compared to bologna sausage. In its unopened condition, refrigerated mortadella can last up to 1 month compared to bologna sausage, which lasts 1-2 weeks. Mortadella, when opened and sliced, lasts up to 1 week.

Glycemic Index

Bologna sausage and mortadella are categorized as low glycemic index foods. 

Bologna sausage has a glycemic index equal to 0. In comparison, mortadella has a higher glycemic index equal to 28.

Calories

Bologna sausage is lower in calories than mortadella. 

Bologna sausage contains 247 calories per 100g, while mortadella has 311 calories.

Carbs

Bologna sausage is lower in carbs compared to mortadella. Bologna sausage contains 0.7g of carbs, whereas mortadella contains 3g of carbs.

Fats

Bologna has lower fat content than mortadella. Bologna sausage contains nearly 20g of fats, of which 10g are monounsaturated, 3g are polyunsaturated, and 7g are saturated fats.

On the other hand, mortadella is higher in fats than Bologna; it contains 25g of fat, of which 11.3g are monounsaturated, 3.1g is polyunsaturated, and 9.5g is saturated.

Fat Type Comparison

Fat type breakdown side-by-side comparison

Mortadella

2

:

1

Bologna sausage

Contains more Monounsaturated Fat +16.9%

Contains more Polyunsaturated fat +48.1%

Contains less Saturated Fat -28.1%

Mortadella

Saturated Fat: 9.51 g

Monounsaturated Fat: 11.38 g

Polyunsaturated fat: 3.12 g

Bologna sausage

Saturated Fat: 6.839 g

Monounsaturated Fat: 9.732 g

Polyunsaturated fat: 2.107 g

Contains more Monounsaturated Fat +16.9%

Contains more Polyunsaturated fat +48.1%

Contains less Saturated Fat -28.1%

Cholesterol

Bologna sausage and mortadella have similar amounts of cholesterol. Constituting nearly 16% of the daily recommended value.

Protein

Both are rich in proteins, although it is essential to mention that mortadella has a slightly higher protein content. In addition to that, both have a complete amino acid profile satisfying all essential amino acids.

Bologna sausage provides 15.3g of protein per 100g, and mortadella has 16.37g.

Mineral content

Bologna sausage is more affluent in phosphorus, copper, and potassium. In comparison, mortadella is richer in zinc and iron. One of the most essential features of their mineral profile is their sodium content. It is important to note that 300g of each surpasses the daily sodium requirement by 100% and more. Although no one usually consumes 300g of either, considering an average slice of 15g. Already two slices constitute more than 10% of the daily sodium intake. Mortadella contains higher amounts of sodium compared to bologna sausage.

We can see here the mineral charts.

Mineral Comparison

Mineral comparison score is based on the number of minerals by which one or the other food is richer. The "coverage" charts below show how much of the daily needs can be covered by 300 grams of the food.

Mortadella

4

:

6

Bologna sausage

Contains more Calcium +63.6%

Contains more Iron +81.8%

Contains more Selenium +78%

Contains more Magnesium +27.3%

Contains more Phosphorus +43.3%

Contains more Potassium +72.4%

Contains less Sodium -27.2%

Contains more Copper +33.3%

Contains more Manganese +20%

Equal in Zinc - 2.03

Mortadella

Bologna sausage

Contains more Calcium +63.6%

Contains more Iron +81.8%

Contains more Selenium +78%

Contains more Magnesium +27.3%

Contains more Phosphorus +43.3%

Contains more Potassium +72.4%

Contains less Sodium -27.2%

Contains more Copper +33.3%

Contains more Manganese +20%

Equal in Zinc - 2.03

Vitamin content

Bologna sausage has a richer vitamin profile compared to mortadella. Bologna is richer in vitamins D, B1, B3, B5, and B6. In comparison, mortadella is richer in vitamins B2 and B12.

We can see here the vitamin charts.

Vitamin Comparison

Vitamin comparison score is based on the number of vitamins by which one or the other food is richer. The "coverage" charts below show how much of the daily needs can be covered by 300 grams of the food.

Mortadella

3

:

7

Bologna sausage

Contains more Vitamin B2 +97352.2%

Contains more Vitamin B12 +59.1%

Contains more Vitamin K +433.3%

Contains more Vitamin E +18.2%

Contains more Vitamin D +40%

Contains more Vitamin B1 +339.5%

Contains more Vitamin B3 +45.9%

Contains more Vitamin B5 +63.6%

Contains more Vitamin B6 +107.7%

Contains more Folate +66.7%

Mortadella

Bologna sausage

Contains more Vitamin B2 +97352.2%

Contains more Vitamin B12 +59.1%

Contains more Vitamin K +433.3%

Contains more Vitamin E +18.2%

Contains more Vitamin D +40%

Contains more Vitamin B1 +339.5%

Contains more Vitamin B3 +45.9%

Contains more Vitamin B5 +63.6%

Contains more Vitamin B6 +107.7%

Contains more Folate +66.7%

Vegan

Bologna sausage and mortadella are excluded from the vegan diet. However, some vegan alternatives for bologna sausage are available. The vegan Bologna is usually made out of tofu cheese and other spices.

Keto

Bologna sausage and mortadella can be eaten on a keto diet. They are low in carbs and glycemic index and mostly made of protein and fats regarding their macronutrient composition. However, it is essential to mention that the sodium content should be considered while consuming these foods. In addition to that, mortadella and bologna sausage are usually associated with different condiments and toppings like mustard, mayo, ketchup, pickles, and cheeses. These all increase the levels of salt and sometimes carbs.

Cardiovascular Health and Diabetes

Like red meat, processed meat has adverse effects on the cardiovascular and overall metabolic systems. It is essential to mention that processed meat such as bologna sausage and mortadella has worse effects on the cardiovascular health and metabolic system than red meat itself. Consuming processed meat negatively affects cardiovascular health and increases the risk of developing type 2 diabetes. The main effectors of these problems are fats, trans fats, cholesterol, added sodium, and nitrates (1).

The nitrite levels in bologna sausage and mortadella are a significant risk factor for metabolic disorders. Nitrites and their metabolites are associated with different metabolic disorders, such as type 1 diabetes in children, endothelial dysfunction, insulin resistance, and type 2 diabetes in adults. Nitrites are usually added as preservatives in processed meats. (2) (3) (4) (5) (6)

Cancer

Often mortadella and bologna sausage are smoked with charcoal which increases polycyclic hydrocarbons, one of the leading causes of developing various types of cancer. Thus, avoiding consuming smoked meat is essential due to its increased cancer risks. (7)

Healthier alternatives

Vegan alternatives are present for bologna sausage, which is not based on processed meat; however, it is based on tofu. Tofu, a derivative of soya beans, is filled with phytoestrogens, which have pros and cons.

In addition, as a concern to public health, the meat industry is trying to find ways to reduce the nitrate, sodium, and fat levels present in processed meat, such as bologna sausage and mortadella. Improvements are being made in turning these foods healthier and reducing their cons in everyday diets. (8) (9)