Cold cuts and cured meats

Bologna

Parameters

Sodium: 1,100 mg
Salt, derived: 2.80 %
Water: 55.9 g
Brine concentration: 4.76 %
Moisture-protein ratio: 5.41 : 1

USDA FoodData Central, Survey (FNDDS), FDC ID 2706176. All values are per 100 g of the food as described. Retrieved 2026-09-04. Source record

How the derived figures were obtained

salt %      = sodium mg / 1000 x 2.5420 / 100 x 100
            = 1,100 / 1000 x 2.5420 = 2.796 g per 100 g
brine %     = 100 x salt / (salt + water)     [FSIS-GD-2016-0002]
            = 100 x 2.796 / (2.796 + 55.9) = 4.761 %
MPR         = water % / protein % = 55.9 / 10.3 = 5.409 : 1

Full composition, per 100 g

Nutrient	Value	Unit
Protein	10.3	g
Total fat	23.8	g
Carbohydrate	6.31	g
Energy	281.0	kcal
Water	55.9	g
Calcium	125.0	mg
Iron	1.24	mg
Potassium	320.0	mg
Sodium	1,100.0	mg
Cholesterol	92.0	mg
Saturated fat	7.39	g

What these figures do and do not say

The brine concentration above is computed from this food's own sodium and water using the FSIS formula, 100 x salt / (salt + water). It is a description of a finished commercial product, not a target. FSIS cites 10 percent brine after equalisation as the figure that prevents Staphylococcus aureus enterotoxin production during warm drying, and 9 CFR 319.106(b)(4) requires not less than 10 percent for a dry cured ham made without nitrate or nitrite.

Water activity cannot be computed from composition. It is a measurement, and it is the measurement that decides shelf stability. The published limits are 0.85 in air and 0.91 vacuum packed, both from FSIS-GD-2014-0010.

Nearby entries

Source: USDA FoodData Central, Survey (FNDDS), published 2024-10-31. Retrieved 2026-09-04.