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
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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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