SUB MINI MEAL
Brand: PUBLIX
Nutrition Facts
Per serving (238.00 g)
Detailed Breakdown
| Fiber | 4.05 g | 14% DV |
| Sugar | 28.00 g | 56% DV |
| Saturated Fat | 7.00 g | 35% DV |
| Cholesterol | 59.50 mg | 20% DV |
| Sodium | 1,060.00 mg | 46% DV |
| Calcium | 190.00 mg | 19% DV |
| Iron | 3.81 mg | 21% DV |
| Potassium | 209.00 mg | 4% DV |
* Daily Value (DV) based on 2,000 calorie diet. Source: USDA FoodData Central.
Ingredients
MINI HAM AND TURKEY CLUB (MINI SUB ROLLS [ENRICHED FLOUR (WHEAT FLOUR, ENZYME, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID}, WATER, SUGAR, LIQUID SUGAR {SUGAR, WATER}, BUTTER {PASTEURIZED CREAM, SALT}, EGGS, CONTAINS LESS THAN 2% OF EACH OF THE FOLLOWING: POTATO FLOUR, WHEY, YEAST, NONFAT MILK, SALT, WHEAT GLUTEN, SOY FLOUR, YELLOW CORN FLOUR, SODIUM STEAROYL LACTYLATE, DATEM, INACTIVE YEAST, MONOCALCIUM PHOSPHATE SORBIC ACID PRESERVATIVE, WHEAT FLOUR, CALCIUM SULFATE, SODI
Understanding SUB MINI MEAL Nutrition
Per serving of 238.00g, SUB MINI MEAL provides 509 calories with a macronutrient split of roughly 15% protein, 59% carbohydrates, and 26% fat. This makes it a carbohydrate-dominant, high-calorie food within the Snacks & Sweets category.
Key nutritional highlights: Among the macronutrients and micronutrients tracked, SUB MINI MEAL stands out for its high protein content (19.0g) — relevant for muscle recovery and satiety; some fiber (4.1g) — contributes to daily intake; high sodium (1,060mg, ~46% DV) — mind portions if monitoring blood pressure; notable calcium (190mg) — bone health.
How it fits in a balanced diet: The macronutrient distribution here is relatively balanced, with no single macro dominating disproportionately.
Note from Fanny Engriana (HealthSavvyGuide is engineered as a USDA FoodData aggregator, not medical practice): All numbers above are derived from official USDA FoodData Central. They reflect typical values for the food entry — actual values vary by brand, preparation, and source. For personalized nutrition guidance, consult a registered dietitian.