Subway Sub Sandwich
Processing
Unknown
Sourcing quality
Deep frying
Transparency
Wheat Gluten
Provides protein, improves texture and elasticity in food products
Wheat Flour
Source of carbohydrates, provides energy, contains some protein and dietary fiber
Malted Barley Flour
Improves dough fermentation and texture, enhances flavor development in baked goods
Niacin
Supports energy metabolism, lowers LDL cholesterol, supports nervous system function
Reduced Iron
Essential mineral for oxygen transport and energy metabolism, used to prevent iron deficiency anemia
Thiamine Mononitrate
Prevents thiamine deficiency, supports carbohydrate metabolism and nervous system function
Riboflavin
Supports energy production, antioxidant function, maintenance of normal mucous membranes and skin
Folic acid
Prevents neural tube defects, supports red blood cell formation and DNA synthesis
Water
Safe solvent, diluent for other ingredients
Yeast
Nutritional source of B vitamins and proteins, aids fermentation processes
Sugar
Provides energy, improves palatability
Salt
Essential electrolyte, supports nerve transmission, aids fluid balance
Palm Oil
Stable cooking oil with high oxidative stability, source of vitamin E
Cultured Wheat Flour
May improve flavor profile and digestibility, contributes to texture in baked goods
Mono- and Diglycerides
Improves texture and stability of processed foods, facilitates mixing of oil and water phases
Ascorbic Acid
Improves dough elasticity, strengthens gluten network, enhances bread volume and texture
Enzymes
Effective stain removal, biodegradable, reduces need for harsher chemicals, improves cleaning efficiency
Wheat Sourdough Blend (Cultured Wheat Flour, Natural Flavor)
Contributes to sourdough flavor development and improved texture
paper
sandwich
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