The popular restaurant chain Subway can be described as the McDonald's of deli sandwiches. Its offerings are standard, so you know what you're getting no matter where you are. Subway provides nutrition information for its new "Tuscan chicken melt" sandwich, an offering with grilled chicken, viniagrette dressing and cheese.
Serving Size and Calories
The information provided by Subway is for a 6-inch sandwich on white bread with American cheese, lettuce, tomatoes, peppers and viniagrette dressing. One such serving of a subway Tuscan chicken melt contains 370 calories. Opting for different breads, cheese or toppings will change the nutrition profile.
Fat Profile
A single serving of Tuscan chicken melt sandwich delivers 9 g of total fat. This includes 4 g of unhealthy saturated fat. According to Dr. Mehmet Oz in "You: The Owner's Manual," saturated fat stimulates your body to produce dangerous LDL cholesterol. The Tuscan chicken contains no unsaturated fats, the kind that mitigate the harm caused by saturated fat.
Carbohydrate Profile
One serving contains 48 g of total carbohydrates. This includes 5 g of sugars and simple starches. Four more grams are dietary fiber, known to help both digestive and circulatory health. The remainder are complex carbohydrates, healthy sources of long-lasting energy.
Protein
A 6-inch Tuscan chicken delivers 26 g of protein, about 52 percent of your USDA recommended intake. Because it includes animal proteins, these are complete proteins. They contain all the amino acids your body needs, but can't make for itself.
Nutrition
A Tuscan chicken delivers 6 percent of your vitamin A, 10 percent of your calcium, 15 percent of your iron and 25 percent of your vitamin C with each 6-inch serving. This comes at the cost of 1,180 mg of sodium per serving, well over one third of your daily allowance.
References
- My Fitness Pal: Subway Tuscan Chicken
- "You: The Owner's Manual"; Michael Rozien & Mehmet Oz; 2005
- "Eat, Drink and Be Healthy"; Walter Willett, MD; 2007
- "National Nutrient Database for Standard Reference," US Department of Agriculture; 2009
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