Ham & Cheddar Mini Sub
Prefix 019 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 225 kcal | 11% |
| Total fat | 7.8 g | 10% |
| Saturated fat | 3.4 g | 17% |
| Total carbohydrate | 24.0 g | 9% |
| Total sugars | 2.5 g | — |
| Dietary fiber | 0.98 g | 4% |
| Protein | 14.7 g | 29% |
| Sodium | 0.00 g | 0% |
Open Food Facts, ODbL, record updated December 15, 2025 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Hoagie buns, enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, yeast, soybean oil, granulated sugar, wheat gluten, salt, calcium propionate, dough improver (malted wheat flour, enzymes, ascorbic acid), enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, enzymes, sesame flour), smoked ham (water added, ground ham shank, cured with water, salt, modified food starch, corn syrup, dextrose, potassium lactate, sodium lactate, sugar, sodium phosphates, sodium diacetate, sodium erythorbate, sodium nitrite), cheddar cheese (pasteurized milk, salt, cheese cultures, enzymes, annatto color).
- E250Sodium nitritePreservative
- E262Sodium acetatesPreservative · Sequestrant
- E262iiSodium diacetatePreservative · Sequestrant
- E282calcium propionatePreservative
- E316sodium erythorbateAntioxidant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Sandwich made with wholemeal loaf bread ham and cheese”: 4.80 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily Values: 21 CFR 101.9 (FDA).
- GS1 prefixPrefix ranges published by GS1
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