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Source of protein and fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
210
KCAL / 100G
Carbs
22.8g
· 43%
Protein
14.2g
· 27%
Fat
7.1g
· 30%
Fiber
3.6g
Vitamins
B3
5.8mg · 36% DV
B6
0.31mg · 18% DV
B1
0.19mg · 16% DV
B5
0.72mg · 14% DV
Minerals
Manganese
1mg · 43% DV
Selenium
20µg · 36% DV
Phosphorus
175mg · 25% DV
Sodium
410mg · 18% 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
— Not 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
1.35g
MONOUNSATURATED
2.55g
POLYUNSATURATED
1.55g
Omega 6:3 ratio 17.8:1
Above the ideal 4:1 (17.8:1).
A whole-wheat chicken sandwich provides 210 calories per 100 g. Total calories depend on the portion size you eat.
It contains 14.2 g of protein per 100 g. That makes it a relatively protein-containing sandwich option based on the provided values.
Per 100 g, it has 210 calories, 14.2 g protein, and 3.6 g fiber. Whether it fits your diet depends on your portion size and overall daily intake.
Its glycemic index is 45. This suggests a more moderate glycemic impact compared with higher-GI foods.
It has 22.8 g of carbohydrates per 100 g. The carb total will vary with the amount you consume.
It contains 7.1 g of fat per 100 g. The full fat intake depends on the serving size.
It provides 14.2 g protein and 3.6 g fiber per 100 g. Protein and fiber can help support satiety.
Yes, it contains gluten. It is not suitable for people who need to avoid gluten.
It is compatible with omnivore, Mediterranean, and flexitarian eating patterns. Suitability still depends on your individual goals and portion size.
Yes, it is classified as processed. Processing level is an important factor to consider when choosing this food.
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Nutrition data compiled from USDA FoodData Central and scientific sources.