BLACK FOREST HAM & PROVOLONE HALF SUB
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 1 MG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 121 MG | 9% | |
| Iron, Fe | 1.5 MG | 8% | |
| Sodium, Na | 718 MG | 31% |
Nutrition Highlights
- Good source of protein with 14.1g per 100g.
- Good source of Sodium, Na (31% DV).
About BLACK FOREST HAM & PROVOLONE HALF SUB
BLACK FOREST HAM & PROVOLONE HALF SUB is a moderate-calorie food with 194 calories per 100-gram serving. Its primary macronutrient source is carbohydrates, providing 14.1g of protein, 20.2g of carbohydrates, and 5.7g of fat. It also contributes 1.2g of dietary fiber per serving. This food belongs to the Prepared Subs & Sandwiches category.
Ingredients
HAM (CURED WITH WATER, SALT, SUGAR, DEXTROSE, SODIUM PHOSPHATE, HONEY, SODIUM ERYTHORBATE, SODIUM NITRITE, COATED WITH CARAMEL COLOR), SUB ROLL (ENRICHED WHEAT AND MALTED BARLEY FLOUR [CONTAINS NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], WATER, WHOLE WHEAT FLOUR, OATS, HONEY, YEAST, SUGAR, SALT, WHEAT GLUTEN, VEGETABLE OIL (CANOLA AND/OR SOYBEAN OIL], RYE, CORN WHEAT, BARLEY, FLAXSEED, CARAMEL COLOR, WHEAT STARCH, CALCIUM PROPIONATE [PRESERVATIVE], MILLET, BROWN RICE, TRITICALE, DOUGH CONDITIONERS [ASCORBIC ACID, ENZYMES]), PROVOLONE CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), LETTUCE.
Dietary Information
Notable micronutrients in BLACK FOREST HAM & PROVOLONE HALF SUB include Sodium, Na (31% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 194 calories per 100 grams, BLACK FOREST HAM & PROVOLONE HALF SUB gets 29% of its calories from protein, 42% from carbohydrates, and 26% from fat. This is moderate, similar to many lean proteins and whole grains.
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