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Large mixed sandwich served in a whole loaf
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (whole) of Whole loaf sandwich (350 g) has 826 calories. That works out to 236 calories per 100 g. It contains 109.9 g of carbs, 35.7 g of protein, 27.3 g of fat and 9.8 g of fiber. Its 85.8 µg of Selenium covers 156% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (whole) · 350 g
826
KCAL / 350G
Carbs
109.9g
· 40% DV
Protein
35.7g
· 71% DV
Fat
27.3g
· 35% DV
Fiber
9.8g
· 35% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 53% · Protein 17% · Fat 30%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 826 kcal | |
| Total fat | 27.3 g | 35% |
| Saturated fat | 8.89 g | 44% |
| Trans fat | 0.18 g | |
| Sodium | 1792 mg | 78% |
| Total carbohydrate | 109.9 g | 40% |
| Fiber | 9.8 g | 35% |
| Protein | 35.7 g | 71% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (whole) | 350 g | 826 kcal |
| 1 serving (quarter) | 88 g | 208 kcal |
| 100 g | 100 g | 236 kcal |
| 1 piece (small) | 150 g | 354 kcal |
| 1 serving (half) | 175 g | 413 kcal |
| 1 piece (medium) | 250 g | 590 kcal |
| 1 piece (large) | 450 g | 1062 kcal |
| 1 piece (jumbo) | 600 g | 1416 kcal |
Calculated from 236 calories per 100 g.
A whole loaf sandwich is a large sandwich made by splitting an entire loaf of bread and filling it. Fillings vary widely, but commonly include cheese, meats, eggs, vegetables, and sauces; it is often cut into portions for sharing.
To make a whole loaf sandwich, split the loaf lengthwise, layer in your chosen fillings, and cut it into portions before serving. Add juicy vegetables and sauces shortly before eating so they do not make the bread soggy.
Cheese, sliced meats, cooked egg, tomatoes, cucumber, and leafy greens all work well in a whole loaf sandwich. Choose fillings that hold together when sliced, and keep wet ingredients or sauces modest if the sandwich needs to travel.
A whole loaf sandwich can be divided into several portions, but the number of servings depends on the loaf size and how generously it is filled. Cut it into pieces and serve them alongside salad, fruit, or other shared dishes.
Yes, a whole loaf sandwich can be toasted, although a filled loaf may be too large for a standard toaster. Use an oven or sandwich press, and remove delicate salad vegetables first so they stay crisp; add them back afterward.
A whole loaf sandwich uses an entire loaf, often a long loaf that can be split lengthwise and hold plenty of filling. “Whole loaf” describes the amount of bread, not necessarily whole-grain bread, so the loaf itself can vary.
Often, yes: a whole loaf sandwich is large and can be sliced into individual pieces for a group. It can also be eaten as a substantial meal by one person, depending on the loaf and the amount of filling.
Store leftover whole loaf sandwich in a covered container in the refrigerator, especially when it contains meat, cheese, or egg. Wet fillings can soften the bread, so separate them when possible and assemble fresh portions before serving.
Freezing a fully assembled whole loaf sandwich is usually not ideal because salad vegetables and sauces can turn watery or soft as they thaw. If you want to prepare ahead, freeze suitable bread and cooked fillings separately, then assemble after thawing.
Yes, a whole loaf sandwich can be filling because it combines bread with substantial fillings such as cheese, meat, egg, or vegetables. For a lighter meal, use a smaller portion, include plenty of vegetables, and go easy on rich sauces.
Vitamins
B1
1.01mg · 84% DV
B3
11.9mg · 74% DV
B12
1.47µg · 61% DV
Folate
238µg · 60% DV
Minerals
Selenium
86µg · 156% DV
Phosphorus
588mg · 84% DV
Sodium
1792mg · 78% DV
Manganese
1.68mg · 73% DV
Potassium ⭐
672mg · 20% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 826 calories in 1 piece (whole) (350 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.
A whole loaf sandwich is a generous sandwich made by opening a whole loaf lengthwise and filling it with a mix of ingredients. In the Turkish name, “tam ekmek” means a full loaf portion, not necessarily whole-grain bread; the filling varies by shop and personal preference.
In Turkey it is often chosen as a filling lunch or an easy evening meal, sometimes with ayran on the side. The crust gives way to a soft interior, while the combination of fillings makes each bite substantial. Its nutritional profile depends on what goes inside; the supplied figures list 10.2 g of protein per 100 g. For a lighter version, add plenty of fresh vegetables and go easy on rich sauces.
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.
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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
8.89g
MONOUNSATURATED
9.34g
POLYUNSATURATED
5.08g
Omega 6:3 ratio 16.5:1
Above the ideal 4:1 (16.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.