Check calories and macros for Goodcents items.
Goodcents is famous for slicing their deli meats fresh and serving them on soft, pillowy bread. Because the bread is so thick, the size of your sub is the single biggest factor in your lunch macros.
This calculator helps you customize your sub bread, meats, cheeses, and veggies to build a balanced sandwich.
Goodcents bread is delicious, but it is dense in carbohydrates. Choosing a 6-inch sub instead of a 12-inch sub is the easiest way to cut your carbohydrate intake in half.
Turkey breast, chicken breast, and lean ham are very lean and high in protein. Salami and pepperoni are much higher in fat and sodium. For example, the Toasted Sub - Family Chicken Alfredo is a top protein pick with 139g of protein.
Mayonnaise and sub oil add a lot of fat. Opting for mustard, vinegar, and oregano gives your sandwich classic flavor without the extra calories.
| Lighter choice | Cal | Heavier choice | Cal |
|---|---|---|---|
| Toasted Sub - Mayonnaise, 4" | 50 | Garden Veggie - Pepperoni, 16" | 1970 |
| Toasted Sub - Ranch Dressing,… | 50 | Toasted Sub - Double Salami, 1… | 1860 |
| Toasted Sub - Spicy Ranch Dres… | 50 | Garden Veggie - Salami, 16" | 1770 |
Nutrition values are compiled from official Goodcents published nutrition information and reputable public nutrition databases, then normalized to a consistent per-item format. Figures vary with build, size and customization, so use this calculator as a close guide and confirm in-store details when you need exact numbers. Reviewed by Jennifer Zoned, PhD, Nutrition Researcher.
A 6-inch turkey or chicken sub on wheat bread, loaded with fresh veggies and dressed with mustard or vinegar. The calculator shows all macros.
Wheat bread contains more dietary fiber, which helps keep you full and regulates blood sugar levels.
Deli meats are naturally high in sodium. You can lower it by skipping the cheese and avoiding pickles and salty condiments.
Nutrition Researcher | Senior Nutritionist | Macro & Meals Founder
Doctorate in Nutrition from Johns Hopkins University PhD and as a Nutrition Researcher and Senior Nutritionist, I aim to make evidence-based nutrition research more user-friendly.
We use cookies to improve your experience and for analytics. By continuing to use this site, you agree to our Cookie Policy.