Whole Grain Sandwiches

cooking
Written By Judy Doherty, MPS, PCII

Lean Pockets are now being offered in whole grain versions. The name Lean Pocket, along with the whole grain addition, caught our eye and so we decided to check them out for their nutrition facts.Our first observation is that each box contains 2 servings but we wonder if most people would eat both in one sitting. Each serving is just 4 ounces or the size of a half cup and a box is about the size of a single serving frozen entree. So, while one serving averages about:- 240 calories- 7 grams of fat- 550 mg of sodium would someone eat that much or double? Our other thought is that if you bring one peanut butter and jelly sandwich on whole grain bread you would get the same amount of food as 2 servings of Lean Pockets, but with only the calories of one serving of Lean Pockets:  290 calories, 10 g fat and 314 mg of sodium plus 7 g of fiber. We have illustrated this point in the chart below.For more information, visit online at hotpockets.com.Compare Frozen Pocket to Homemade PBJ SandwichCompare sandwiches and see how frozen convenience food is higher in calories fat and sodium than what you would pack yourself:

Serving Weight Calories Fat Sodium
Lean Pockets (1) 4 ounces 240 7 550
Lean Pockets(2) 8 ounces 480 14 1100
PBJ Sandwich, Apple 7 ounces 290 10 314
Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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