A late night subway sandwich

This past Sunday, I went to get an Italian B.M.T. foot long sandwich on Downer Ave. This is the place I will usually go after a long day working in a studio in AUP. I was going to have the Italian cheese and herb for my bread but unfortunately they did not have it by then. Therefore I went for regular Italian bread with American cheese. For the veggies, I choose lettuce, tomato, onion, green pepper. I usually go for sweet onion source with B.M.T., instead of doing the same thing I decided to go for ranch. Luckily it turned out very good. 

Here are the nutrition information:
SERVING SIZE (g)
475
CALORIES
1090
Calories from fat
560
TOTAL FAT (g)
63
Saturated Fat (g)
19
Trans Fat* (g)
1.5
CHOLESTEROL (mg)
120
SODIUM (mg)
3470
CARBOHYDRATES (g)
89
Dietary Fiber (g)
5
Sugars (g)
15
PROTEIN (g)
43
VITAMIN A % DV
20
VITAMIN C % DV
40
CALCIUM % DV
6
IRON % DV
35

Comments

Post a Comment

Popular posts from this blog

The positive impact from pork

Based on the the research of my meal I have come to conclusions about the ingredients pork (Italian B.M.T.). My initial thoughts were that pork would be the “crop” that hurt the environment .  For the purposes of our class I believe that my ingredient fit into the questions. Pork has been a major resource for centuries and over time has before more refined to where farmers are analyzing genetics to make sure best crops are produced. In today’s day and age, meat production has come under extreme scrutiny. Pig production accounts for .35 percent of animal greenhouse gas emissions with nitrogen and phosphorous contributing the most to pollution. However, farmers are already working to decrease their carbon footprint. By reducing over-supply of nutrients and improving feed efficiency, pork’s carbon footprint is dwindling. Globally, this helps stop the release of ammonia into the atmosphere. Locally, it will stop the rise of orders and gases. In the farming household, it will help with...
Read more