Subway Turkey Italiano Melt, 6 in: Calories and Nutrition

Turkey Italiano Melt, 6 in at Subway has 480 calories per serving, with 22 g protein, 48 g carbs (9 g sugar), and 23 g fat. Full US menu nutrition with per-100g values, sodium and sugar.

Medically reviewed by Dr. Emily Torres, Registered Dietitian Nutritionist (RDN)

Turkey Italiano Melt, 6 in at Subway contains 480 calories per serving. It provides 22 g protein, 48 g carbs (9 g sugar), and 23 g fat, about 24% of a 2,000 calorie day. One serving is about 252 g. These are US menu figures.

Turkey Italiano Melt, 6 in nutrition facts (Subway, US menu)

Full nutrition for a serving (252 g) of Turkey Italiano Melt, 6 in, shown per serving and per 100 g:

Nutrient Per serving (252 g) Per 100 g
Calories 480 kcal 190 kcal
Protein 22 g 9 g
Carbohydrates 48 g 19 g
Sugars 9 g 4 g
Fat 23 g 9 g
Saturated fat 8 g 3 g
Fiber 5 g 2 g
Sodium 1560 mg 619 mg

Where the calories come from: about 18% protein, 39% carbs, and 43% fat (based on the macros).

See the full menu: every Subway 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 Subway. Values are per item as served and are indicative, since menus and recipes change over time.

Frequently asked questions

How many calories are in Turkey Italiano Melt, 6 in at Subway?

A serving (252 g) of Turkey Italiano Melt, 6 in has 480 calories on the US menu.

What are the macros in Subway Turkey Italiano Melt, 6 in?

It has 22 g protein, 48 g carbs (9 g sugar), and 23 g fat, and 1560 mg sodium.

Is Turkey Italiano Melt, 6 in a lot of calories?

At 480 calories it is about 24% of a typical 2,000 calorie day, so it fits depending on what else you eat. Where the calories come from: about 18% protein, 39% carbs, and 43% fat (based on the macros).

Summary

A serving (252 g) of Turkey Italiano Melt, 6 in at Subway has 480 calories, with 22 g protein, 48 g carbs (9 g sugar), and 23 g fat. Log it in Nutrola to track it against your day.

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