Subway Tuscan Chicken Nutrition

Subway Tuscan Chicken Nutrition
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Subway's Tuscan Chicken sandwich features cheese and chicken seasoned with Italian herbs and spices. Because of the chicken and cheese on the Tuscan Chicken sub, this sandwich is high in fat and calories. For this reason, you may want to find a different sandwich if you're on a restricted-calorie or low-fat diet.

Calories

A 6-inch Subway Tuscan Chicken sandwich contains 370 calories, which is 18.5 percent of the daily recommended intake of 2,000 calories. The Subway Tuscan Chicken sandwich is higher in calories than many other subs, such as the turkey sandwich, which has only 280 calories, according to MyFitnessPal.

Fat

The Subway Tuscan Chicken sandwich is not one of the restaurant's featured low-fat subs, as the 6-inch variety of this sub contains 9 g of fat. Of this fat, 3.5 g comes from saturated fat, which is considered less healthy than unsaturated fat.

Carbohydrates

Subway's Tuscan Chicken sandwich is rich in carbohydrates, with 48 g per 6-inch sub. Of the carbohydrates in this sandwich, 4 g come from fiber. The Harvard School of Public Health explains that you should consume at least 20 g of fiber each day to help you maintain regularity and to reduce your risk of colon cancer.

Protein

The Subway Tuscan Chicken sandwich is rich in protein. Each 6-inch sandwich provides 25 g of protein, a vital nutrient used to build your muscles and other tissues. The National Library of Medicine and National Institutes of Health suggest consuming between 50 g and 65 g of protein each day.

Vitamins and Minerals

Subway's Tuscan Chicken sandwich is not a rich source of vitamins and minerals, but it does contain moderate amounts of some of them. Each 6-inch Tuscan Chicken sub provides 25 percent of the daily recommended intake of vitamin C, 15 percent of the recommended daily intake of iron and 10 percent of the daily recommended intake of iron, according to LIVESTRONG's The Daily Plate.

References

Article reviewed by Adela McKay Last updated on: Dec 8, 2010

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