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Jersey Mike's Cold Sub, Sub in a Tub, #13 Jersey Mike's ''Original''

 
 
 
About The Charts and Nutrition Facts
 
  • For accuracy, the calorie chart and fat chart are based on the biggest serving size available.
     
  • These nutrition facts came directly from the USDA or manufacturer/restaurant.
     
  • If you're using a calorie counter, remember that Fat, Carbs, and Protein calories are just close estimations based on the Atwater factors:
     
    Fat: 9 cal/g   Carb: 4 cal/g   Protein: 4 cal/g
     
  • Percent Daily Values are based on a 2,000 calorie diet. Please remember this when using this information to make healthy food choices for your diet.
     

Serving Size:

Calories - One serving has a total Calorie count of 410 Calories. This breaks down as 220 Calories from Fat, 52 Calories from Carbohydrate, and 136 Calories from Protein. See the calorie chart below.

Fat - The Total Fat grams for one serving is 24 grams. Of this, 10 grams are from Saturated Fat and unfortunately Trans Fat is unknown. The remaining 14 grams are unaccounted for.

Cholesterol - One serving has 100 mg of Cholesterol.

Carbohydrates - Total Carb count for one serving: 13 grams. Sugar: 6 grams, Fiber: 2 grams, and Net Carbs: 11 grams (helpful to know if you're counting carbs).

Protein - There are 34 grams of Protein in each serving of this food.

Minerals - In one serving there are 250 mg of Calcium and 2.7 mg of Iron. In addition, this serving size contains 2090 mg of Sodium.

Vitamins - This food has both Vitamin A and Vitamin C. One serving contains 750 International Units of Vitamin A and 15 mg of Vitamin C.
 
 

 
 
 
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Cold Sub, Sub in a Tub, # 7 Turkey Breast
Cold Sub, Sub in a Tub, # 8 Club Sub
Cold Sub, Sub in a Tub, # 9 Club Supreme
Cold Sub, Sub in a Tub, #10 Tuna
Cold Sub, Sub in a Tub, #11 Cheese, Ham. Salami
Cold Sub, Sub in a Tub, #12 Cancro Special
Cold Sub, Sub in a Tub, #14 Vegetarian
Dressing, Honey Mustard
Dressing, Ranch Dressing
Dressing, Red Pepper Sauce
Dressing, Thousand Island
Dressing, Yellow Mustard
 
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