The mortadella It is a popular and inexpensive sausage, along with sausage and ham. It is versatile and can be enjoyed in a variety of ways, such as breaded, fried, on cakes, and on burgers.
According to Federal Consumer Attorney (prophecy), mortadella is made with meat paste, usually pork or beef, pork fat, and some spices such as white pepper.
However, some brands make the sausage based on chicken or turkey meat pastes, and add ingredients such as soybeans, starches, curing salts (nitrites), phosphates, preservatives, and nuts such as pistachios.
According to the Ministry of Agriculture, Fisheries and Food (MAPA) of Spain, mortadella is a type of cooked meat sausage, cylindrical and in different sizes. The Gastronomic Larousse describes the mortadella as a large sausage, slightly smoked and flavored with various spices, originally with myrtle, hence its name.
How good is it to eat bologna?
Bologna contains high levels of sodium
Regarding nutrients and non-nutritive substances, mortadella contains mainly water, followed by fat, sodium and group B vitamins. According to the MAPA, mortadella has a significantly lower caloric content than other sausages due to its higher water content and lower fat intake.
Bologna is also a source of minerals such as:
- Iron
- Magnesium
- Match
- Zinc
- Selenium
- Sodium
- vitamins like thiamine
- Riboflavin
- Niacin
- B6.
However, the high sodium content in bologna, due to its ingredients and manufacturing process, limits its consumption in people who need to follow a low-sodium diet, such as those receiving treatment for high blood pressure or fluid retention.
In addition, although the unsaturated fat in bologna exceeds the saturated fat, its amount of cholesterol is also higher than that of the fresh meats from which it is derived, and its protein content is lower.
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The worst brands of mortadella according to Profeco
Profeco described several brands as poor quality
The prophecy discovered that only two brands do not add starch, so a total of 12 products studied add this ingredient in different proportions ranging from 1.1 to 16.4 grams per 100 grams, which are:
- Chedraui
- Chimex
- D’Hector
- three castles
- aurrera
- Saint Anthony
- Classic Capistrano
- Duby
- KIR
- BAFAR
- FUD
- Marietta
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