Mortadella Nutrition Benefits and Facts

Nutritional summary

Mortadella is a highly processed emulsified meat product that typically contains up to 30% fat, consisting primarily of monounsaturated and saturated fatty acids .
The lipid profile of traditional mortadella generally features a ratio of polyunsaturated to saturated fats that is lower than the 0.45 threshold recommended by the WHO to support cardiovascular health .
As a processed meat, mortadella is categorized within dietary patterns that meta-analyses have consistently linked to increased risks of all-cause mortality and certain cancers .
Early research into improving the nutritional profile of the sausage suggests that substituting animal fats with vegetable or marine oils can improve the fatty acid balance without compromising the product's characteristic texture .

Interesting fact

The name mortadella is believed to derive from the Latin word 'murtatum', referring to the use of a mortar and pestle to grind the meat into its signature fine paste.

Standout nutrients

SUPER

SOURCE

Sodium

SUPER

SOURCE

Chloride

SUPER

SOURCE

Selenium

ACE

SOURCE

Thiamin (Vitamin B1)

309

kcal per 100g

Protein16.0g

Fat26.0g

Carbs1.52g

Sugar0.40g

Fat breakdown

Polyunsat2.91g

Monounsat11.7g

Saturated9.71g

Seasonality

Not available

Diet

Gluten FreeDairy FreeKetoPaleo

Sustainability

Heavier footprint

As a pork-based product, it carries a significant environmental footprint compared to plant proteins.

Confidencemedium

Storage

Refrigerate

3–5 days

Keep in original deli paper or airtight container

Freeze

1–3 months

Texture may become slightly softer upon thawing

Flavour

Data & Sources

Harmonized from 2 validated sources

Swiss Food Database

1 contributing source food

USDA

USDA FoodData Central

1 contributing source food

Claim citations

Optimization of lipid profile and hardness of low-fat mortadella following a sequential strategy of experimental design - PMC

[3]pmc.ncbi.nlm.nih.gov

Traits of Mortadella from Meat of Different Commercial Categories of Indigenous Dairy Cattle - PMC

[6]pmc.ncbi.nlm.nih.gov

Consumption of red and processed meat and breast cancer incidence: A systematic review and meta-analysis of prospective studies - PMC

[7]pmc.ncbi.nlm.nih.gov

Association between consumption of ultra-processed foods and all cause mortality: SUN prospective cohort study - PMC

[10]pmc.ncbi.nlm.nih.gov

Coverage

Nutrients

FoodCompass

11.6

Version

Similar flavours

Explore flavour space →