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Grilled cheese sandwich

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Grilled cheese sandwich

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Barcode: 0766626666807 (EAN / EAN-13) 766626666807 (UPC / UPC-A)

Brand owner: Raybern Foods, Inc.

Categories: Frozen foods

Countries where sold: United States

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Health

Ingredients

  • icon

    72 ingredients

    Sourdough bread (unbleached enriched flour [wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], water yeast, salted butter [pasteurized cream, salt], fully refined soybean oil, wheat gluten, wheat flour, canola oil, malted barley flour [contains wheat], fumaric acid, and 2% or less of acetic acid, lactic acid, granulated sugar, calcium propionate [to retain freshness], dough improver [malted wheat flour, enzymes and 2% or less of ascorbic acid], caramel color, salt, calcium sulfate, enzymes, sunflower lecithin), bbq pulled pork (pork, water, salt, tomato paste, sugar, apple cider vinegar, molasses, worcestershire sauce [distilled vinegar, molasses, corn syrup, water, salt, caramel color, garlic powder sugar, spices, tamarind, natural flavor, contains sulfites], vegetable oil, spices, modified corn starch, dehydrated garlic, less than 2% sodium phosphate, natural smoke flavor, dehydrated onion, xanthan gum, potassium sorbate, sodium benzoate [to protect flavor]), processed cheddar cheese yellow (cheddar cheese [cultured pasteurized milk, salt, annatto, enzymes], natamycin [a natural mold inhibitor], soy lecithin [non-sticking agent]), no heat green jalapeno peppers.
    Allergens: Gluten, Pork, Soybeans, Sulphur dioxide and sulphites

Food processing

  • icon

    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E150c - Ammonia caramel
    • Additive: E160b - Annatto
    • Additive: E322 - Lecithins
    • Additive: E415 - Xanthan gum
    • Ingredient: Flavouring
    • Ingredient: Gluten

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • E202 - Potassium sorbate

    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • E211 - Sodium benzoate

    Sodium benzoate: Sodium benzoate is a substance which has the chemical formula NaC7H5O2. It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.
    Source: Wikipedia

  • E235 - Natamycin

    Natamycin: Natamycin, also known as pimaricin, is an antifungal medication used to treat fungal infections around the eye. This includes infections of the eyelids, conjunctiva, and cornea. It is used as eyedrops. Natamycin is also used in the food industry as a preservative.Allergic reactions may occur. It is unclear if medical use during pregnancy or breastfeeding is safe. It is in the macrolide and polyene families of medications. It results in fungal death by altering the cell membrane.Natamycin was discovered in 1955 and approved for medical use in the United States in 1978. It is on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. The wholesale cost in the developing world is between US$92.90 and 126.72 per 5-ml bottle as of 2015. It is produced by fermentation of the bacterium Streptomyces natalensis.
    Source: Wikipedia

  • E260 - Acetic acid

    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    Source: Wikipedia

  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia

  • E297 - Fumaric acid

    Fumaric acid: Fumaric acid or trans-butenedioic acid is the chemical compound with the formula HO2CCH=CHCO2H. It is produced in eukaryotic organisms from succinate in complex 2 of the electron transport chain via the enzyme succinate dehydrogenase. It is one of two isomeric unsaturated dicarboxylic acids, the other being maleic acid. In fumaric acid the carboxylic acid groups are trans -E- and in maleic acid they are cis -Z-. Fumaric acid has a fruit-like taste. The salts and esters are known as fumarates. Fumarate can also refer to the C4H2O2−4 ion -in solution-.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E415 - Xanthan gum

    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: Salted butter, Cream, Pork, Cheddar, Cultured pasteurized milk

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Non-vegetarian

    Non-vegetarian ingredients: Pork

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    : Sourdough bread (flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water yeast, salted butter (cream, salt), fully refined soybean oil, wheat gluten, wheat flour, canola oil, fumaric acid, and 2% and less of acetic acid, lactic acid, granulated sugar, calcium propionate (to retain freshness), dough improver (malted wheat flour, enzymes and 2% and less of ascorbic acid), caramel color, salt, calcium sulfate, enzymes, sunflower lecithin), bbq pulled pork (pork, water, salt, tomato paste, sugar, apple cider vinegar, molasses, worcestershire sauce (distilled vinegar, molasses, corn syrup, water, salt, caramel color, garlic powder sugar, spices, tamarind, natural flavor, vegetable oil, spices, modified corn starch, garlic, less than 2% sodium phosphate, natural smoke flavor, dehydrated onion, xanthan gum, potassium sorbate, sodium benzoate, to protect flavor)), processed cheddar cheese yellow (cheddar cheese (cultured pasteurized milk, salt, annatto, enzymes), natamycin (a natural mold inhibitor), soy lecithin (non-sticking agent)), no heat green jalapeno peppers
    1. Sourdough bread -> en:sourdough-bread - percent_min: 25 - percent_max: 100
      1. flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 1.38888888888889 - percent_max: 100
        1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.198412698412698 - percent_max: 100
        2. malted barley flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 50
        3. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333
        4. reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 25
        5. thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 20
        6. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
        7. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 14.2857142857143
      2. water yeast -> en:water-yeast - percent_min: 0 - percent_max: 50
      3. salted butter -> en:salted-butter - vegan: no - vegetarian: yes - ciqual_food_code: 16403 - percent_min: 0 - percent_max: 33.3333333333333
        1. cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 33.3333333333333
        2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.615
      4. fully refined soybean oil -> en:fully-refined-soybean-oil - percent_min: 0 - percent_max: 25
      5. wheat gluten -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
      6. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 16.6666666666667
      7. canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 14.2857142857143
      8. fumaric acid -> en:e297 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      9. and 2% and less of acetic acid -> en:and-2-and-less-of-acetic-acid - percent_min: 0 - percent_max: 11.1111111111111
      10. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
      11. granulated sugar -> en:granulated-sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.23
      12. calcium propionate -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.23
        1. to retain freshness -> en:to-retain-freshness - percent_min: 0 - percent_max: 2.23
      13. dough improver -> en:dough-improver - percent_min: 0 - percent_max: 2.23
        1. malted wheat flour -> en:malted-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 2.23
        2. enzymes and 2% and less of ascorbic acid -> en:enzymes-and-2-and-less-of-ascorbic-acid - percent_min: 0 - percent_max: 1.115
      14. caramel color -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.23
      15. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.615
      16. calcium sulfate -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.615
      17. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.615
      18. sunflower lecithin -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.615
    2. bbq pulled pork -> en:bbq-pulled-pork - percent_min: 0 - percent_max: 50
      1. pork -> en:pork - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 50
      2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 25
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.615
      4. tomato paste -> en:tomato-concentrate - vegan: yes - vegetarian: yes - ciqual_food_code: 20068 - percent_min: 0 - percent_max: 0.615
      5. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.615
      6. apple cider vinegar -> en:cider-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 0.615
      7. molasses -> en:molasses - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.615
      8. worcestershire sauce -> en:worcestershire-sauce - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.615
        1. distilled vinegar -> en:distilled-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 0.615
        2. molasses -> en:molasses - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.3075
        3. corn syrup -> en:corn-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 0.205
        4. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.15375
        5. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.15375
        6. caramel color -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1025
        7. garlic powder sugar -> en:garlic-powder-sugar - percent_min: 0 - percent_max: 0.0878571428571429
        8. spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0878571428571429
        9. tamarind -> en:tamarind - vegan: yes - vegetarian: yes - ciqual_food_code: 13079 - percent_min: 0 - percent_max: 0.0878571428571429
        10. natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.0878571428571429
        11. vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.0878571428571429
        12. spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0878571428571429
        13. modified corn starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 0.0878571428571429
        14. garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 0.0878571428571429
        15. less than 2% sodium phosphate -> en:less-than-2-sodium-phosphate - percent_min: 0 - percent_max: 0.0878571428571429
        16. natural smoke flavor -> en:natural-smoke-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.0878571428571429
        17. dehydrated onion -> en:dehydrated-onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20180 - percent_min: 0 - percent_max: 0.0878571428571429
        18. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0878571428571429
        19. potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0878571428571429
        20. sodium benzoate -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0878571428571429
        21. to protect flavor -> en:preservative - percent_min: 0 - percent_max: 0.0878571428571429
    3. processed cheddar cheese yellow -> en:processed-cheddar-cheese-yellow - percent_min: 0 - percent_max: 33.3333333333333
      1. cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 33.3333333333333
        1. cultured pasteurized milk -> en:cultured-pasteurized-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 33.3333333333333
        2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.615
        3. annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.615
        4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.615
      2. natamycin -> en:e235 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
        1. a natural mold inhibitor -> en:preservative - percent_min: 0 - percent_max: 16.6666666666667
      3. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 11.1111111111111
        1. non-sticking agent -> en:non-sticking-agent - percent_min: 0 - percent_max: 11.1111111111111
    4. no heat green jalapeno peppers -> en:no-heat-green-jalapeno-peppers - percent_min: 0 - percent_max: 25

Nutrition

  • icon

    Good nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 6

    • Proteins: 5 / 5 (value: 11.73, rounded value: 11.73)
    • Fiber: 1 / 5 (value: 1.1, rounded value: 1.1)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.8727876984127, rounded value: 0.9)

    Negative points: 7

    • Energy: 2 / 10 (value: 958, rounded value: 958)
    • Sugars: 0 / 10 (value: 2.23, rounded value: 2.23)
    • Saturated fat: 3 / 10 (value: 3.91, rounded value: 3.9)
    • Sodium: 2 / 10 (value: 246, rounded value: 246)

    The points for proteins are counted because the negative points are less than 11.

    Nutritional score: (7 - 6)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (1 SANDWICH (179 g))     		Compared to: Frozen foods
    Energy 958 kj
    (229 kcal)     		1,710 kj
    (410 kcal)     		+31%
    Fat 10.61 g 19 g +43%
    Saturated fat 3.91 g 7 g +16%
    Trans fat 0 g 0 g
    Cholesterol 34 mg 60.9 mg +27%
    Salt 0.615 g 1.1 g +20%
    Carbohydrates 24.02 g 43 g +23%
    Fiber 1.1 g 1.97 g -
    Sugars 2.23 g 3.99 g -77%
    Proteins 11.73 g 21 g +83%
    Vitamin A 33.6 µg 60.1 µg -55%
    Vitamin C (ascorbic acid) 5 mg 8.95 mg +110%
    Calcium 223 mg 399 mg +264%
    Iron 2.01 mg 3.6 mg +182%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.873 % 0.873 %
Serving size: 1 SANDWICH (179 g)

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