Italian Sub

Nutrition Facts
Serving Size 1 Each
Calories 681
    Calories from Fat 405

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet.
Total Fat 44.9g
Tot. Carb. 35.7g
  Sat. Fat 16.5g
  Dietary Fiber 2.1g
  Trans Fat 0g
  Sugars 6g
Cholesterol 142.5mg
Protein 33.1g
Sodium 2136.3mg
Vitamin A - IU   53%
  • Vitamin C   22%
  • Calcium   17%
  • Iron   12%
  • INGREDIENTS:  Swiss Bread Triangle Rolls (Unbleached Enriched Wheat Flour(Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid,), Water, Durum Wheat Semolina, Liquid Whole Eggs, Sunflower Oil, Sugar, Salt, Yeast, Malted Barley Flour ), Cooked Ham (Ham Cured With Water, Salt, Sugar, Sodium Lactate, Sodium Phosphate, Sodium Diacetate, Sodium Erythorbate, Sodium Lactate, Sodium Diacetate, Sodium Nitrite), Salami Stick (Pork, Beef, Salt, Contains 2% Or Less Of Dextrose, Spice, Lactic Acid Starter Culture, Sodium Ascorbate, Garlic Powder, Sodium Nitrite, BHA, BHT, Citric Acid), Mortadella (Pork, Pork Fat, Water, Contains Less Than 2% Of Dextrose, Salt, Corn Syrup, Flavoring, Nonfat Dry Milk, Sodium Phosphate, Wine, Potassium Lactate, Ascorbic Acid (Vitamin C), Sodium Diacetate, Sodium Nitrate), Tomato, Diced Pickles (Cucumbers, Water, Vinegar, Salt, Calcium Chloride, Alum, Sodium Benzoate (Preservative), Polysorbate 80, Natural Flavors, Yellow 5, Garlic Oil.), Provolone Cheese (Cultured Pasteurized Milk, Salt, Enzymes), Onion, Spanish Diced 1/4" , Lettuce, Shredded, Fat Free Balsamic Vinaigrette Dressing (Balsamic Vinegar, Liquid Sugar (Sugar, Water),, Water, Red Wine Vinegar, Salt, Olive Oil, Xanthan Gum, Propylene Glycol Alginate And Potassium Sorbate (Preservative)), Chopped Hot Peppers (Peppers, Cucumbers, Water, Vinegar, Salt, Phosphoric Acid, Xanthan Gum, Calcium Chloride, Alum, Sodium Benzoate (Preservative), Natural Flavors, Potassium Sorbate (Preservative))
    ALLERGENS:  Milk, Eggs, Wheat, 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