Ham & Swiss Pretzel Thin

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Brand Pierre's Cafe & Bakery

UPC Code 071421090529

Data Source USDA

Nutrition Facts

Package Weight 20.7 oz/1.29 lbs/587 g

Serving Sizes 1 sandwich (97g)

sandwich

Calories 200

Total Fat 6g 8%

Saturated Fat 3g 15%

Cholesterol 25mg 8%

Sodium 810mg 35%

Total Carbohydrate 27g 10%

Dietary Fiber 3g 11%

Sugars 4g

Protein 13g 26%

Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 1 sandwich of Ham & Swiss Pretzel Thin are 50% in carbs, 25% in fat, and 24% in protein.

carbs: 50%

fat: 25%

protein: 24%

Carbs to Weight Ratio

The carbs to weight ratio of Ham & Swiss Pretzel Thin is 28%.

This ratio can give you a sense of if this food is higher in carbs or lower in carbs than other foods by weight. Eating foods high in carbs can cause your blood glucose to spike faster than if the food or meal you're eating also contains protein or fat.

Estimated Water to Weight Ratio

The water to weight ratio of Ham & Swiss Pretzel Thin is estimated to be 53%.

This ratio can estimate how much water this food contains relative to other foods. Water helps regulate body temperature, lubricate joints, flush out waste products, and protect our organs and tissue. Eating foods high in water can help you stay hydrated.

Listed Ingredients

Pretzel Thin: Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Yeast, Cellulose, Sugar, Contains 2% Or Less Of: Corn Sugar, Wheat Gluten, Soybean Oil, Dough Conditioners (Monoglycerides, Ascorbic Acid), Salt, Calcium Propionate (Preservative), Vinegar, Cultured Wheat Starch, Citric Acid, Xanthan Gum, Calicum Sulfate, Sodium Hydroxide. Cooked Ham (Water Added): Ham Muscle, Ham Trim Cured With: Water, Sugar, Salt, Sodium Phosphate, Sodium Lactate, Sodium Erythorbate, And Sodium Nitrite. Pasteurized Process Swiss Cheese: Swiss Cheese (Part-skim Milk, Cheese Culture, Salt, Enzymes), Water, Sodium Phosphate, Salt, Sodium Citrate, Sorbic Acid As A Preservative, Milkfat, With Starch Added For Slice Separation.