Greek Subs

1. On open sub rolls, place lettuce leaves and top with roast beef.

2. Sprinkle on tomatoes, peppers, olives and cheese.

3. Sprinkle each sandwich with 1 tablespoon dressing and 1/4 teaspoon oregano.

4. Can double or triple this recipe.

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Nutrient	Quantity
Total fats	26.8481 g
Protein	105.0024 g
Carbohydrates	7.8809 g
Energy	686.3 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1195 g
Water	511.4825 g
Aspartic acid	9.551 g
Calcium, Ca	261.087 mg
Lutein + zeaxanthin	515.43 g
Fiber, total dietary	2.0376 g
Carotene, beta	1523.191 g
Niacin	22.2636 mg
Hydroxyproline	0.4941 g
Vitamin A, RAE	189.5617 g
Arginine	6.8171 g
Riboflavin	1.3213 mg
Tocopherol, beta	0.0149 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0045 g
Fatty acids, total saturated 20:1	0.0045 g
Glutamic acid	17.5605 g
Sodium, Na	687.6343 mg
Fatty acids, total saturated 16:1 undifferentiated	0.8082 g
Total lipid (fat)	26.8481 g
Manganese, Mn	0.2873 mg
Fructose	2.1239 g
Proline	4.5874 g
Fatty acids, total saturated 16:0	6.1945 g
Fatty acids, total saturated 8:0	0.2048 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.0472 g
Choline, total	351.5692 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0589 g
Fatty acids, total polyunsaturated 18:1 t	0.8659 g
Sugars, total	5.6023 g
Serine	4.3379 g
Fatty acids, total saturated 10:0	0.7414 g
Fatty acids, total saturated 18:0	3.109 g
Fatty acids, total saturated 20:4 undifferentiated	0.2267 g
Vitamin B-6	2.9384 mg
Selenium, Se	114.9935 g
Ash	7.9367 g
Vitamin D	10.5333 IU
Fatty acids, total saturated 18:1 undifferentiated	10.0318 g
Pantothenic acid	4.1249 mg
Phenylalanine	4.13 g
Copper, Cu	0.441 mg
Betaine	65.0141 mg
Thiamin	0.5343 mg
Retinol	55.9417 g
Methionine	3.0105 g
Iron, Fe	12.7792 mg
Carbohydrate, by difference	7.8809 g
Phosphorus, P	1237.5697 mg
Folate, total	55.246 g
Tocopherol, gamma	0.2575 mg
Fatty acids, total saturated 4:0	0.2906 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0045 g
Lycopene	3833.77 g
Alanine	5.9618 g
Cholesterol	328.0417 mg
Valine	4.9775 g
Fatty acids, total saturated 18:2 undifferentiated	1.3567 g
Glycine	4.4457 g
Carotene, alpha	150.49 g
Glucose (dextrose)	1.9316 g
Fatty acids, total saturated 14:0	1.5069 g
Zinc, Zn	32.4666 mg
Isoleucine	4.6371 g
Tocopherol, delta	0.0038 mg
Fatty acids, total saturated 12:0	0.4346 g
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7)	0.5757 g
Fatty acids, total polyunsaturated	1.7029 g
Fatty acids, total saturated 14:1	0.1088 g
Fatty acids, total polyunsaturated 17:1	0.1813 g
Leucine	8.6947 g
Tocotrienol, alpha	0.0149 mg
Vitamin A, IU	2848.38 IU
Folate, DFE	55.246 g
Tryptophan	1.2099 g
Vitamin C, total ascorbic acid	22.1794 mg
Phytosterols	17.726 mg
Fatty acids, total polyunsaturated 18:1 c	7.6296 g
Fatty acids, total saturated 6:0	0.2149 g
Tyrosine	3.7546 g
Vitamin B-12	13.1458 g
Vitamin K (phylloquinone)	43.4956 g
Fatty acids, total saturated	13.1439 g
Histidine	3.4108 g
Fatty acids, total monounsaturated	11.2375 g
Threonine	4.7331 g
Folate, food	55.246 g
Fatty acids, total polyunsaturated 17:0	0.2176 g
Vitamin D (D2 + D3)	0.15 g
Fatty acids, total polyunsaturated 24:0	0.0317 g
Vitamin D3 (cholecalciferol)	0.15 g
Vitamin E (alpha-tocopherol)	1.7303 mg
Fatty acids, total trans	0.8659 g
Fatty acids, total trans-monoenoic	0.8659 g
Magnesium, Mg	139.3443 mg
Lysine	9.3398 g
Potassium, K	2222.428 mg
Cystine	1.0903 g
Fluoride, F	3.427 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Tomato	1 cup	26.82	5.7961	0.298
Feta cheese	0.25 cup	99	1.5338	7.98
black olive	12	0	0	0
oregano leaf	1 teaspoon	0	0	0
pepperoncini pepper	12	0	0	0
roast beef	16 ounces	557.6	0	18.5413
green leaf lettuce	4 leaves	2.88	0.551	0.0288
vinaigrette dressing	0.25 cup	0	0	0
sub	4	0	0	0