HAM & SWISS ON BAGUETTE, STARBUCKS
i Photo: Open Food Facts contributors · CC BY-SA

HAM & SWISS ON BAGUETTE

United States
NOVA4
290 kcalper 100 g · 14% of the reference intake
0.6 gof sugars per 100 g
Barcode (EAN-13)0762111352477
GS1 prefix076 · GS1 US
Additives2: E270, E330
AllergensCelery, Gluten, Milk, Mustard
0762111352477

Prefix 076 was issued by GS1 US. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the % Daily Value (2,000-calorie diet)
Nutrient100 gDaily Value
Calories290 kcal14%
Total fat14.2 g18%
Saturated fat5.7 g28%
Total carbohydrate24.4 g9%
Total sugars0.57 g—
Dietary fiber1.1 g4%
Protein14.2 g28%
Sodium0.70 g30%

Open Food Facts, ODbL, record updated July 23, 2026 · Daily Values: 21 CFR 101.9 (FDA).

Ingredients

As printed on the pack; allergens in bold

BAGUETTE (UNBLEACHED ENRICHED WHEAT FLOUR [WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACIDŢ, WATER SALT, YEAST), UNCURED* HAM (HAM, WATER, SALT, SUGAR, VINEGAR, CULTURED CELERY POWDER, SEA SALT, CHERRY POWDER), SWISS CHEESE (PASTEURIZED PART-SKIM MILK CHEESE CULTURE, SALT, ENZYMES), DIJON MUSTARD BUTTER SPREAD (UNSALTED BUTTER [CREAM (MILK), NATURAL FLAVOR (LACTIC ACID)], CANOLA OIL, DIJON MUSTARD TWATER, VINEGAR, MUSTARD SEED, SALT, CITRIC ACID, WHITE WINE, TURMERIC, SPICES]). *NO ADDED NITRATES OR NITRITES ADDED EXCEPT THOSE NATURALLY OCCURRING IN CULTURED CELERY POWDER. CONTAINS MILK AND WHEAT. MADE EXCLUSIVELY FOR: STARBUCKS COFFEE COMPANY 2401 UTAH AVENUE SOUTH, SEATTLE, WA 98134 USA 2024 STARBUCKS CORPORATION. STARBUCKS.COM SBX25-1106879 ENJOY BY: 03/07/2025 0185-07 V01 SKU 11097818 17 62111 352477

  • E270Lactic acid
  • E330Citric acidAntioxidant · Sequestrant

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Countries of sale

Sold under this barcode in the United States
United States

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

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