Jersey Mike's Wrap It Up, Cold Sub, #13 Jersey Mike's Original Cheese, Ham, Proscuittini, Cappacuolo, Salami, Pepperoni, Tomato Basil - Facts for Counting Calories, Carbs, & More

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	Jersey Mike's Wrap It Up, Cold Sub, #13 Jersey Mike's Original Cheese, Ham, Proscuittini, Cappacuolo, Salami, Pepperoni, Tomato Basil

	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 - Total Calorie count at this serving size: 360 Calories. The calorie chart below shows the breakdown for Fat, Carbs, and Protein. In this case, Calories from Fat = 140, Calories from Protein = 84, and Calories from Carbohydrate = 124. Fat/Carb/Pro calories based on the Atwater (9/4/4) calculations. Fat* - The Total Fat grams for one serving is 16 grams. Of this, 6 grams are from Saturated Fat and unfortunately Trans Fat is unknown. The remaining 10 grams are unaccounted for. Cholesterol - There are 50 mg of Cholesterol in each serving. Carbohydrates - For this food, the total Carbohydrate count is 31 grams, which includes 3 grams of Sugar and 2 grams of Fiber. There are 29 Net Carbs per serving (total Carbs minus Fiber), which is good to know if you are watching your blood sugar or on a low carb diet. Protein - There are 21 grams of Protein in each serving of this food. Minerals - At this serving size Calcium is 200 mg and Iron is 2.7 mg. In addition, this serving size contains 1420 mg of Sodium. Vitamins - You'll benefit from both Vitamins C and A with this food. There are 9 mg of Vitamin C and 400 International Units of Vitamin A in each serving.

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