Kalamazoo
Nutrition Information - Meats
The following nutritional data was compiled from: Nutrition analysis from Penn Station® Restaurant approved food manufacturers and an independent laboratory. The nutrition information listed is based on standard proprietary recipes and product formulations. Slight variations may occur due to seasonality, use of an alternate supplier, the region of the country where certain products are grown, or small differences in product assembly.
Penn Station has four (4) sandwich sizes (6, 8, 10 and 12 inches).
The 6 inch sub contains 2.5 ounces of meat, the 8 inch contains 3 ounces of meat, the 10 inch contains 4 ounces of meat and the 12 inch contains 5 ounces of meat.
| Meats | Portion | Calories | Calories from Fat | Saturated Fat (g) | Total Fat (g) | Sodium (mg) | Cholesterol (mg) | Carbs (g) | Sugar (g) | Dietary Fiber (g) | Protein (g) | Trans Fat (g) |
| Steak | 1 oz | 35 | 9.0 | 0.4 | 1 | 100 | 12 | 0.2 | 0.2 | 0 | 4.4 | 0 |
| Chicken | 1 oz | 30 | 3.8 | 0.13 | 0.4 | 19 | 16.5 | 0 | 0 | 0 | 6.6 | 0 |
| Turkey (white) | 1 oz | 25 | 5.0 | 0.0 | 0.5 | 270 | 15 | 0.5 | 0.5 | 0 | 5.5 | 0 |
| Ham | 1 oz | 33 | 13.3 | 2.8 | 1.5 | 297 | 15 | 0 | 0 | 0 | 5 | 0 |
| Bacon | 2 slices .5 oz |
68 | 44.5 | 1.8 | 4.9 | 206.8 | 16.4 | 0.3 | 0.3 | 0 | 5.4 | 0 |
| Salami | 1 oz | 120 | 100.0 | 4.5 | 11 | 500 | 35 | 0 | 0 | 0 | 5 | 0 |
| Pepperoni | 1 oz | 140 | 120.0 | 6.0 | 13 | 490 | 35 | 0 | 0 | 0 | 5 | 0 |
| Sausage | 1 oz | 87 | 66.0 | 2.5 | 7.34 | 260 | 18.9 | 0.7 | 0.05 | 0.13 | 4.5 | 0 |
| Corned Beef | 1 oz | 73 | 21.8 | 1.09 | 2.2 | 603 | 32.7 | 0.7 | 0.73 | 0.73 | 11.6 | 0 |
| Chicken Salad | 1 oz | 67 | 40.0 | 0.83 | 4.7 | 140 | 10 | 3 | 2 | 0.33 | 3 | 0 |
| Tuna Salad | 1 oz | 57 | 33.3 | 0.5 | 3.7 | 130 | 8.33 | 3.7 | 2 | 0 | 2.7 | 0 |
| Artichokes | 1 oz | 7 | 0.0 | 0 | 0.04 | 97 | 0 | 1.2 | 0.52 | 0.44 | 0.5 | 0 |
Kalamazoo
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"...my daughter purchased the Italian sub for me and now I am hooked...on Penn Station. Everything on it was made perfectly and the sandwich was very tasty. Thank you."
– Jeanne
