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A filling sandwich made with bread, breaded chicken, tomato sauce, and cheese; relatively high in protein and sodium.
CALORIES
POTASSIUM
FIBER
1 serving (medium) of Chicken Parmesan Sandwich (220 g) has 550 calories. That works out to 250 calories per 100 g. It contains 55 g of carbs, 33 g of protein, 20.9 g of fat and 4 g of fiber. Its 39.6 µg of Selenium covers 72% of the Daily Value. Under the NOVA system it is classified as "Processed".
Selected: 100 g
250
KCAL / 100G
Carbs
25g
· 9% DV
Protein
15g
· 30% DV
Fat
9.5g
· 12% DV
Fiber
1.8g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 41% · Protein 24% · Fat 35%
Vitamins
B3
3.4mg · 21% DV
B12
0.45µg · 19% DV
B1
0.18mg · 15% DV
B2
0.19mg · 15% DV
Minerals
Selenium
18µg · 33% DV
Sodium
620mg · 27% DV
Phosphorus
180mg · 26% DV
Calcium
130mg · 13% DV
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
To burn the 250 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.5g
MONOUNSATURATED
3.5g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 9:1
Above the ideal 4:1 (9:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.