Regular Eggplant Sub

Nutrition Facts
Serving Size 1 EACH
Calories 619
    Calories from Fat 198

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet.
Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 22g
 
Tot. Carb. 90.8g
70%
  Sat. Fat 4.5g
 
  Dietary Fiber 6.6g
17%
  Trans Fat 0g
 
  Sugars 12.5g
 
Cholesterol 12.6mg
 
Protein 17g
 
Sodium 1360.3mg
59%
 
 
Vitamin A - IU   35%
  • Vitamin C   6%
  • Calcium   13%
  • Iron   14%
  • INGREDIENTS:  Spaghetti Sauce (Tomato Concentrate (Water, Tomato Paste), Sugar, Sea Salt, Soybean Oil, Dextrose, Olive Oil, Garlic Powder, Onion Powder, Dehydrated Onion, Citric Acid, Spice, And Natural Flavor. ), Breaded Eggplant (Eggplant, Bleached Wheat Flour, Water, Yellow Corn Flour, Whey, Salt, Partially Hydrogenated Soybean Oil, Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate, Sodium Acid Pyrophosphate), Dextrose, Garlic Powder, Parmesan Cheese (Partially Skim Milk, Cheese Cultures, Salt, Enzymes), Onion Powder, Flavor (Modified Food Starch, Artificial Flavor, Lactic Acid, Fractionated Coconut Oil), Parsley, Spices, Extractives Of Paprika, Yellow 5, Red 40, Blue 1. Par- Fried In Soybean Oil), French Bread (Enriched Unbleached Flour(Flour, Malted Barley Flour, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid),Water, May Contain Two Percent Or Less Of; Yeast, Salt, Corn Syrup, Soybean Oil, Dextrose, Dough Conditioners (Sodium Stearoyl Lactylate And/Or DATEM,L-Cysteine, Ascorbic Acid, Potasium Bromate, Azodiacarbonamide (ADA), Enzymes), Degermed Yellow Cornmeal, Corn Starch, Guar Gum, Vinegar And/Or Calcium Propinate (To Retard Spoilage), Yeast Nutrients (Calcium Sulfate, Ammonium Sulfate), Provolone Cheese (Cultured Pasteurized Milk, Salt, Enzymes)
    ALLERGENS:  Milk, Tree Nuts, Wheat, Soybeans, Gluten
    Nutritional information is based on currently available data; however the nutrient composition of food may vary due to environmental and processing variables: changes in product formulation, manufacturer's data, cooking and preparation techniques. The information provided should be considered as approximations of the nutritional analysis of the food.

    Note: Entree's that are served with sides are subject to your choice of side dishes. For this analysis we do not include any nutritional information for those side dishes in the entree. Please select your choice of sides from the list.

    Read ingredients carefully when checking for allergens.


    If you have any questions regarding the nutritional data of any foods served by Boston College Dining Services, please contact the BC Dining Nutritionist at 617-552-4810