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 Sandwich
Compare sandwiches and see how frozen convenience food is higher in calories fat and sodium than what you would pack yourself:
|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’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. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
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 in nutritional science 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.