Last updated: Aug 9, 2026
Illustration for reference only
Firehouse Subs

Jamaican Jerk Turkey - Small

Hot Specialty SubsPopular

Medium White Sub Roll: ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), MALTED BARLEY FLOUR, WATER, SUGAR, YEAST, SOYBEAN OIL, SALT, WHEAT GLUTEN, DOUGH CONDITIONER (ASCORBIC ACID, ENZYMES), CALCIUM PROPIONATE (PRESERVATIVE), VINEGAR, MOLD INHIBITOR (CULTURED WHEAT FLOUR, FERMENTED LACTIC ACID), L-CYSTEINE

1 Sub (14g)
Serving Size
14 g
Serving Weight
359
Calories
Per serving
17.2 g
Protein
33.8 g
Carbs
17.9 g
Fat

Nutrition Facts

Amount per serving

Calories359 kcal
% Daily Value*
Total Fat 17.9 g23%
Saturated Fat 4.1 g21%
Trans Fat 0 g
Cholesterol 33 mg11%
Sodium 870 mg38%
Total Carbohydrate 33.8 g12%
Dietary Fiber 2 g7%
Total Sugars 9 g
Protein 17.2 g34%
Vitamin A
Vitamin C
Vitamin D
Calcium
Iron
Potassium
Caffeine

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet.

Nutrition Breakdown

359
kcal
Protein17.2 g (19%)
Carbs33.8 g (37%)
Fat17.9 g (44%)
Estimated calorie contribution using 4 kcal/g for protein and carbohydrates and 9 kcal/g for fat.

Key Nutrients

Protein 17.2 g34%
Fiber 2 g7%
Sodium 870 mg38%
Sugars 9 g
Saturated Fat 4.1 g21%
How we calculate these values

Ingredients

Medium White Sub Roll: ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), MALTED BARLEY FLOUR, WATER, SUGAR, YEAST, SOYBEAN OIL, SALT, WHEAT GLUTEN, DOUGH CONDITIONER (ASCORBIC ACID, ENZYMES), CALCIUM…

Allergens

Contains

WheatMilkEggSoy

May contain

Not listed

Similar Items in Hot Specialty Subs

View all

No similar items found yet.

Compare with other items

Select up to 3 items to compare calories, protein, sodium, and macros.

Ask AI about this item

Get personalized nutrition advice and meal ideas.

Is this good for muscle gain?Can I eat this while cutting?
Ask AI

Nutrition data is sourced from our database and may vary by location or preparation.