Jack in the Box Halfsies, a la Carte: Calories and Nutrition
Halfsies, a la Carte at Jack in the Box has 390 calories per serving, with 5 g protein, 46 g carbs (0 g sugar), and 21 g fat. Full US menu nutrition with per-100g values, sodium and sugar.
Halfsies, a la Carte at Jack in the Box contains 390 calories per serving. It provides 5 g protein, 46 g carbs (0 g sugar), and 21 g fat, about 20% of a 2,000 calorie day. One serving is about 122 g. These are US menu figures.
Halfsies, a la Carte nutrition facts (Jack in the Box, US menu)
Full nutrition for a serving (122 g) of Halfsies, a la Carte, shown per serving and per 100 g:
| Nutrient | Per serving (122 g) | Per 100 g |
|---|---|---|
| Calories | 390 kcal | 320 kcal |
| Protein | 5 g | 4 g |
| Carbohydrates | 46 g | 38 g |
| Sugars | 0 g | 0 g |
| Fat | 21 g | 17 g |
| Saturated fat | 2 g | 2 g |
| Fiber | 4 g | 3 g |
| Sodium | 810 mg | 664 mg |
Where the calories come from: about 5% protein, 47% carbs, and 48% fat (based on the macros).
See the full menu: every Jack in the Box item ranked by calories.
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Source and method
These figures come from Nutrola's 1.8M+ RD-verified food and restaurant database and reflect the US menu of Jack in the Box. Values are per item as served and are indicative, since menus and recipes change over time.
Frequently asked questions
How many calories are in Halfsies, a la Carte at Jack in the Box?
A serving (122 g) of Halfsies, a la Carte has 390 calories on the US menu.
What are the macros in Jack in the Box Halfsies, a la Carte?
It has 5 g protein, 46 g carbs (0 g sugar), and 21 g fat, and 810 mg sodium.
Is Halfsies, a la Carte a lot of calories?
At 390 calories it is about 20% of a typical 2,000 calorie day, so it fits depending on what else you eat. Where the calories come from: about 5% protein, 47% carbs, and 48% fat (based on the macros).
Summary
A serving (122 g) of Halfsies, a la Carte at Jack in the Box has 390 calories, with 5 g protein, 46 g carbs (0 g sugar), and 21 g fat. Log it in Nutrola to track it against your day.
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