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Whole wheat bread, assorted fresh vegetables, low fat, source of fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
130
KCAL / 100G
Carbs
22.5g
· 72%
Protein
4.2g
· 13%
Fat
2.1g
· 15%
Fiber
3.1g
Vitamins
Vitamin K
18µg · 15% DV
Vitamin A
120µg · 13% DV
B1
0.13mg · 11% DV
Vitamin C
7.5mg · 8% DV
Minerals
Sodium
260mg · 11% DV
Selenium
6µg · 11% DV
Zinc
1mg · 9% DV
Phosphorus
55mg · 8% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.4g
MONOUNSATURATED
0.6g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 4.5:1
Above the ideal 4:1 (4.5:1).
Keep it refrigerated in a sealed container and ideally eat it the same day or by the next day. If it contains mayonnaise, cheese, or other perishable fillings, do not leave it at room temperature for more than two hours.
Sandwiches with bread and cooked vegetables can be frozen, but lettuce, tomato, and cucumber tend to become watery and soft after thawing. For better texture, add fresh vegetables after defrosting.
Pat juicy ingredients such as tomatoes and cucumber dry, use only a thin layer of sauce, and place dry leaves such as lettuce between the bread and moist fillings. Making it close to serving time also helps.
Water, ayran, or unsweetened tea are practical choices. Sugary drinks can add extra carbohydrate to a meal that already includes bread.
It can work as a light meal about one to two hours before exercise. Choose a simple version, since large portions or rich sauces may cause stomach discomfort during training.
On its own, it may be modest in protein for recovery. Pairing it with yogurt, ayran, cheese, eggs, tuna, or a legume-based side can make the meal more balanced.
Whole-grain bread usually provides a more filling option and supports fibre intake. White bread is softer, but may be less satisfying, especially when the sandwich contains few vegetables.
No. The vegetables are a positive feature, but generous amounts of mayonnaise, creamy sauces, processed cheese, or salty fillings can make the sandwich less balanced.
A standard vegetable sandwich usually contains gluten because it is made with regular bread. People with coeliac disease need gluten-free bread and should avoid cross-contact during preparation.
Raw vegetables add crunch and freshness, while grilled or roasted vegetables provide a deeper flavour and softer texture. Drain cooked vegetables such as zucchini, aubergine, or mushrooms well so they do not soak the bread.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.