Three meat with italian dressing
Prefix 076 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 | 216 kcal | 11% |
| Total fat | 8.0 g | 10% |
| Saturated fat | 3.7 g | 19% |
| Total carbohydrate | 25.3 g | 9% |
| Total sugars | 1.9 g | — |
| Dietary fiber | 0.60 g | 2% |
| Protein | 13.0 g | 26% |
| Sodium | 0.69 g | 30% |
Open Food Facts, ODbL, record updated April 23, 2020 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Italian sub roll [enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, high fructose corn syrup, yeast, salt, soybean oil, mono and diglycerides, wheat flour, calcium propionate (a preservative) guar gum, malted barley flour, calcium sulfate, ammonium sulfate, enzymes, ascorbic acid (dough conditioner), high oleic canola oil, propionic acid (a preservative), phosphoric acid (a preservative)], sliced ham [ham, water, sugar, salt, potassium lactate, sodium diacetate, sodium erythorbate, sodium nitrite, sodium phosphate, caramel color], turkey breast [turkey breast, water, sugar, salt, sodium phosphate, sodium diacetate, sodium nitrite, potassium lactate, sodium erythorbate], genoa salami [pork, salt, dextrose, flavorings, lactid acid starter culture, sodium nitrate, spice, vitamin c (sodium ascorbate), wine, bha, bht, citric acid], provolone cheese [cultured pasteurized milk, salt, enzymes], green leaf lettuce, italian dressing [water, distilled vinegar, corn syrup, soybean oil, salt, xanthan gum, garlic, dehydrated bell peppers (green, red), dehydrated onion, sodium benozate and potassium sorbate as preservatives, spices, extractives of annatto and turmeric (color)]
- E150cAmmonia caramelColor
- E250Sodium nitritePreservative
- E251Sodium nitratePreservative
- E262Sodium acetatesPreservative · Sequestrant
- E262iiSodium diacetatePreservative · Sequestrant
- E280Propionic acidPreservative
- E282calcium propionatePreservative
- E316sodium erythorbateAntioxidant
- E320Butylated hydroxyanisole (bha)Antioxidant
- E321Butylated hydroxytolueneAntioxidant
- E326potassium lactateAntioxidant · Emulsifier · Humectant
- E330Citric acidAntioxidant · Sequestrant
- E338Phosphoric acidAntioxidant · Sequestrant
- E412Guar gumEmulsifier · Stabilizer · Thickener
- E415Xanthan gumEmulsifier · Stabilizer · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabilizer
- E517Ammonium sulfate
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
USDA label data
| Nutrient | Per serving | % Daily Value |
|---|---|---|
| Calories | 350 kcal | — |
| Total fat | 13 g | 17% |
| Saturated fat | 6.0 g | 30% |
| Sodium | 1,110 mg | 48% |
| Total carbohydrate | 41 g | 15% |
| Dietary fiber | 1.0 g | 3% |
| Total sugars | 3.0 g | — |
| Protein | 21 g | — |
- USDA food category
- Prepared Subs & Sandwiches
- Data provider
- Label Insight
- In FoodData Central
- Since July 29, 2021 · label data updated September 11, 2018
- FDC ID
- 1948818
Per-serving amounts are calculated by Shelfpedia from USDA’s per-100 g (or per-100 mL) figures, so they can differ from the rounded numbers printed on the package. % Daily Value uses the FDA Daily Values (21 CFR 101.9).
Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2026 (Branded Foods, October 2026 release) · public domain (CC0 1.0).
Who makes it
ALONG THE VINE
Open Food Facts, ODbL
In its category
40% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Sandwiches” →
Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- USDA label data
- 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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