This wiki page organizes 19 exact USDA Survey Foods records labeled “Meat and BBQ sandwiches.” It shows the median and central spread of reported nutrients per 100 grams, explains the portion and preparation language present in the records, and keeps every underlying profile and citation available for inspection.
What is included?
USDA places these records in the “Meat and BBQ sandwiches” survey-food category. Within Feast’s broader navigation, they appear under Sandwiches, burgers & wraps (19 records). The category label is useful for discovery, but it does not mean every record uses the same recipe, brand, cooking method, or portion.
The current collection includes Sloppy joe sandwich, on white bun; Cuban sandwich; Steak sandwich or sub on white; Cheese steak sandwich or sub on white; Cheese steak sandwich or sub on wheat; Barbecue beef sandwich, on wheat bun. Those examples show why the exact wording matters. The complete alphabetical catalog farther down the page preserves all 19 descriptions instead of replacing them with one generic average.
A robust view of the data
The central range runs from the 10th to the 90th percentile of the records on this page. The observed minimum and maximum are included for transparency, but the middle interval is generally more useful for seeing the collection without letting one extreme record dominate.
| Nutrient | Median | Central 80% | Observed span | Records |
|---|---|---|---|---|
| Caloriesper 100 g | 228 kcal | 185 kcal–253 kcal | 180 kcal–270 kcal | 19 |
| Proteinper 100 g | 15.9 g | 11.3 g–18.5 g | 11.2 g–19.2 g | 19 |
| Carbohydrateper 100 g | 23.3 g | 18.7 g–25.6 g | 16.3 g–28.7 g | 19 |
| Total fatper 100 g | 8.2 g | 5.3 g–11 g | 4.4 g–12.2 g | 19 |
| Dietary fiberper 100 g | 1.2 g | 0.8 g–2.2 g | 0.8 g–2.8 g | 19 |
| Total sugarsper 100 g | 4.7 g | 2.6 g–9.1 g | 1.7 g–9.1 g | 19 |
| Sodiumper 100 g | 511 mg | 357 mg–555 mg | 323 mg–567 mg | 19 |
| Potassiumper 100 g | 221 mg | 205 mg–252 mg | 203 mg–262 mg | 19 |
| Calciumper 100 g | 72 mg | 59 mg–236 mg | 46 mg–269 mg | 19 |
| Ironper 100 g | 2.1 mg | 1.6 mg–2.6 mg | 1.5 mg–3 mg | 19 |
All rows use the same 100-gram denominator and values from the cited records. The interval is descriptive, not a recommended intake range or statistical confidence interval.
Calories context
Across 19 “Meat and BBQ sandwiches” records, the middle reported calories value is 228 kcal per 100 grams. The central records run from 185 kcal to 253 kcal, while the complete observed span is 180 kcal to 270 kcal.
Sloppy joe sandwich, on white bun is nearest the lower central boundary, and Steak sandwich or sub on white is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Protein context
Across 19 “Meat and BBQ sandwiches” records, the middle reported protein value is 15.9 g per 100 grams. The central records run from 11.3 g to 18.5 g, while the complete observed span is 11.2 g to 19.2 g.
Meatball sandwich or sub is nearest the lower central boundary, and Cheese steak sandwich or sub on white is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Carbohydrate context
Across 19 “Meat and BBQ sandwiches” records, the middle reported carbohydrate value is 23.3 g per 100 grams. The central records run from 18.7 g to 25.6 g, while the complete observed span is 16.3 g to 28.7 g.
Gyro sandwich is nearest the lower central boundary, and Pork sandwich is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Total fat context
Across 19 “Meat and BBQ sandwiches” records, the middle reported total fat value is 8.2 g per 100 grams. The central records run from 5.3 g to 11 g, while the complete observed span is 4.4 g to 12.2 g.
Pork sandwich is nearest the lower central boundary, and Cuban sandwich is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Dietary fiber context
Across 19 “Meat and BBQ sandwiches” records, the middle reported dietary fiber value is 1.2 g per 100 grams. The central records run from 0.8 g to 2.2 g, while the complete observed span is 0.8 g to 2.8 g.
Barbecue beef sandwich, on white bun is nearest the lower central boundary, and Cheese steak sandwich or sub on wheat is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Total sugars context
Across 19 “Meat and BBQ sandwiches” records, the middle reported total sugars value is 4.7 g per 100 grams. The central records run from 2.6 g to 9.1 g, while the complete observed span is 1.7 g to 9.1 g.
Steak sandwich or sub on wheat is nearest the lower central boundary, and Barbecue beef sandwich, on white bun is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Sodium context
Across 19 “Meat and BBQ sandwiches” records, the middle reported sodium value is 511 mg per 100 grams. The central records run from 357 mg to 555 mg, while the complete observed span is 323 mg to 567 mg.
Sloppy joe sandwich, on white bun is nearest the lower central boundary, and Cuban sandwich is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Potassium context
Across 19 “Meat and BBQ sandwiches” records, the middle reported potassium value is 221 mg per 100 grams. The central records run from 205 mg to 252 mg, while the complete observed span is 203 mg to 262 mg.
Gyro sandwich is nearest the lower central boundary, and Steak sandwich or sub on wheat is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Calcium context
Across 19 “Meat and BBQ sandwiches” records, the middle reported calcium value is 72 mg per 100 grams. The central records run from 59 mg to 236 mg, while the complete observed span is 46 mg to 269 mg.
Barbecue beef sandwich, on white bun is nearest the lower central boundary, and Pork sandwich, with cheese is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Iron context
Across 19 “Meat and BBQ sandwiches” records, the middle reported iron value is 2.1 mg per 100 grams. The central records run from 1.6 mg to 2.6 mg, while the complete observed span is 1.5 mg to 3 mg.
Barbecue chicken sandwich, on white bun is nearest the lower central boundary, and Barbecue beef sandwich, on white bun is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Preparation language in the records
The counts below report words and phrases that appear explicitly in the 19 USDA descriptions. They can help narrow a search to a closer record. They do not prove that the named preparation caused a nutrient difference, because these survey-food records are not controlled experiments.
No preparation phrase from the wiki’s controlled vocabulary appears consistently enough to summarize this topic. Use the exact record catalog instead of inferring a shared method.
Portion context
19 of 19 records (100%) include at least one named measure in the source data. Together those records provide 52 usable named measures.
Across the pooled named measures, the midpoint gram weight is 180 g. The central 10th-to-90th-percentile interval runs from 90 g to 270 g, while the complete observed span is 60–270 g. This pooled summary mixes different measure types, so it is a navigation aid rather than a suggested portion.
A cup, slice, piece, sandwich, fillet, or fluid ounce can represent a different amount of food. Even two measures with the same label may have different gram weights across records. Open the closest profile and use its listed weight instead of transferring a measure from another record.
USDA’s representative source amount is also not necessarily what a visitor ate. For equal-weight comparison, use the 100-gram table. For meal estimation, match the exact description first, then match the amount, and finally account for additions or preparation details absent from the selected record.
Choosing a closer record
Look for the closest food name, preparation, additions, and context. “Meat and BBQ sandwiches” is the collection label; the individual description is the actual reference.
Use the per-100-gram values when comparing two records. This keeps the denominator fixed and prevents different source-serving weights from masquerading as a food difference.
Open the profile, select a named household measure when one fits, or enter a gram estimate. Treat scaled decimals as arithmetic from the source—not greater certainty about the plate.
Brand, recipe, cooking fat, sauce, toppings, substitutions, and edible portion can move the result. A current package label or weighed recipe may be more specific than a generic survey-food record.
Complete source catalog
Records are alphabetical, not ranked. Every row links to a complete Feast profile with household measures, all reported nutrients, estimate factors, and methodology, plus the exact USDA FoodData Central source where available.
| Exact USDA description | Calories | Protein | Fiber | Sodium | Source amount | References |
|---|---|---|---|---|---|---|
| Barbecue beef sandwich, on wheat bunFDC 2706886 | 240 kcalper 100 g | 17 gper 100 g | 2 gper 100 g | 544 mgper 100 g | 180 gUSDA reference amount | Full profileUSDA source ↗ |
| Barbecue beef sandwich, on white bunFDC 2706885 | 245 kcalper 100 g | 16.5 gper 100 g | 0.8 gper 100 g | 562 mgper 100 g | 180 gUSDA reference amount | Full profileUSDA source ↗ |
| Barbecue chicken sandwich, on wheat bunFDC 2706999 | 199 kcalper 100 g | 16.5 gper 100 g | 2 gper 100 g | 513 mgper 100 g | 180 gUSDA reference amount | Full profileUSDA source ↗ |
| Barbecue chicken sandwich, on white bunFDC 2706998 | 204 kcalper 100 g | 15.9 gper 100 g | 0.8 gper 100 g | 531 mgper 100 g | 180 gUSDA reference amount | Full profileUSDA source ↗ |
| Barbecue pork sandwich, on wheat bunFDC 2706976 | 238 kcalper 100 g | 15.5 gper 100 g | 2 gper 100 g | 549 mgper 100 g | 180 gUSDA reference amount | Full profileUSDA source ↗ |
| Barbecue pork sandwich, on white bunFDC 2706975 | 243 kcalper 100 g | 15 gper 100 g | 0.8 gper 100 g | 567 mgper 100 g | 180 gUSDA reference amount | Full profileUSDA source ↗ |
| Barbecue rib sandwichFDC 2706974 | 223 kcalper 100 g | 13.7 gper 100 g | 0.9 gper 100 g | 466 mgper 100 g | 190 gUSDA reference amount | Full profileUSDA source ↗ |
| Cheese steak sandwich or sub on wheatFDC 2706961 | 268 kcalper 100 g | 19.2 gper 100 g | 2.2 gper 100 g | 523 mgper 100 g | 145 gUSDA reference amount | Full profileUSDA source ↗ |
| Cheese steak sandwich or sub on whiteFDC 2706960 | 270 kcalper 100 g | 18.4 gper 100 g | 1 gper 100 g | 527 mgper 100 g | 145 gUSDA reference amount | Full profileUSDA source ↗ |
| Cuban sandwichFDC 2706973 | 228 kcalper 100 g | 15.9 gper 100 g | 0.8 gper 100 g | 553 mgper 100 g | 190 gUSDA reference amount | Full profileUSDA source ↗ |
| Gyro sandwichFDC 2706962 | 184 kcalper 100 g | 11.2 gper 100 g | 1 gper 100 g | 323 mgper 100 g | 200 gUSDA reference amount | Full profileUSDA source ↗ |
| Meatball sandwich or subFDC 2706945 | 207 kcalper 100 g | 11.3 gper 100 g | 1.2 gper 100 g | 511 mgper 100 g | 180 gUSDA reference amount | Full profileUSDA source ↗ |
| Meatloaf sandwichFDC 2706946 | 217 kcalper 100 g | 11.8 gper 100 g | 1.3 gper 100 g | 494 mgper 100 g | 135 gUSDA reference amount | Full profileUSDA source ↗ |
| Pork sandwichFDC 2706977 | 226 kcalper 100 g | 17.7 gper 100 g | 1.2 gper 100 g | 403 mgper 100 g | 115 gUSDA reference amount | Full profileUSDA source ↗ |
| Pork sandwich, with cheeseFDC 2706978 | 246 kcalper 100 g | 18.1 gper 100 g | 1 gper 100 g | 496 mgper 100 g | 135 gUSDA reference amount | Full profileUSDA source ↗ |
| Sloppy joe sandwich, on wheat bunFDC 2706884 | 180 kcalper 100 g | 11.8 gper 100 g | 2.2 gper 100 g | 343 mgper 100 g | 185 gUSDA reference amount | Full profileUSDA source ↗ |
| Sloppy joe sandwich, on white bunFDC 2706883 | 185 kcalper 100 g | 11.3 gper 100 g | 1.1 gper 100 g | 360 mgper 100 g | 185 gUSDA reference amount | Full profileUSDA source ↗ |
| Steak sandwich or sub on wheatFDC 2706959 | 247 kcalper 100 g | 18.9 gper 100 g | 2.8 gper 100 g | 406 mgper 100 g | 115 gUSDA reference amount | Full profileUSDA source ↗ |
| Steak sandwich or sub on whiteFDC 2706958 | 249 kcalper 100 g | 17.9 gper 100 g | 1.2 gper 100 g | 411 mgper 100 g | 115 gUSDA reference amount | Full profileUSDA source ↗ |
Boundaries and provenance
This page summarizes USDA FoodData Central Survey Foods (FNDDS) records from 2021–2023, published 2024-10-31. FNDDS supplies standardized reference descriptions used to represent foods reported in dietary surveys. Each value on this page remains tied to one exact FDC record; the complete catalog provides direct links so the source can be checked rather than taken on trust.
The records are not laboratory measurements of every possible “Meat and BBQ sandwiches” preparation. Restaurant recipes change, packaged products are reformulated, homemade ingredient ratios vary, and cooking can change water weight. A photo also cannot reliably reveal every hidden ingredient or gram weight. The robust range describes variation among the records selected for this topic, not uncertainty around a single meal.
The median is not a default calorie count. The 10th and 90th percentiles are not lower and upper recommendations. The minimum and maximum are not promises that every real version falls inside the observed span. These statistics are tools for navigating a source collection while keeping the denominator, record name, and normal recipe variation visible.
Nutrient values do not establish whether a food is appropriate for a particular person or condition. This wiki does not diagnose deficiencies, prescribe targets, or replace advice from a qualified professional. If accuracy matters for an allergy, medical diet, or clinician-directed limit, use verified ingredient information and the guidance relevant to that situation.
A record can report more protein and also differ in sodium, fiber, energy, fat, portion weight, or ingredients. Choosing one metric as a universal score would hide those tradeoffs and imply a value judgment the data cannot support. The alphabetical catalog and side-by-side statistics are intentionally descriptive.
For the full import, filtering, portion-scaling, Daily Value, and uncertainty rules, read Feast’s nutrition-page methodology. For an exact item, use its profile and FoodData Central link rather than citing this collection-level summary alone.
Common questions
No. It is the middle value among these 19 source records on a 100-gram basis. Your recipe, brand, preparation, and portion may align more closely with one specific record or may fall outside this collection.
Source servings can have different gram weights and measure labels. Holding weight at 100 grams makes concentration comparable. After choosing a record, its household measures are more useful for estimating the amount actually eaten.
No. The position only describes that nutrient within this source collection. It does not evaluate the whole food, determine an appropriate portion, or account for an individual’s needs.
Start with the record whose exact wording most closely matches the food. Use a listed measure or gram estimate, then add missing recipe or preparation context. Keep the result as an estimate unless you have a current label or weighed recipe.