About how many calories are in a turkey sandwich?

I do eat turkey sandwich but my calories wouldn't match yours.
Scan the bar code on the bread packet you used.Scan the bar code on the mayo you used etc.
It sounds to late to weigh it so you'll just have to guesstimate the grams.

So, this is a turkey sandwich you're buying somewhere, that you're not making yourself?

If so, and it's not from a chain that posts nutrition information online, does it seem similar to a turkey sandwich at some chain that does post its info online? If so, log that as a proxy.

If you don't know of a chain that makes a similar sandwich, you're going to have to mentally deconstruct it and log the parts. If it's not fancy, is the bread similar to sandwich bread you eat at home? Use that entry for the bread. Make your best guess how much mayo is on it and log that. If you weigh your food at home, surely you can make a reasonable estimate of how much turkey and cheese are on the sandwich, and log them.

http://community.myfitnesspal.com/en/discussion/1296011/calorie-counting-101/p1

Here is the link for you.

I was getting a roast beef sandwich from a local shop and I had the same issue. I asked the cashier how much meat they put on the sandwich. She told me (at that particular place) that they used 1/4 lb. of cold cuts. So that helped me in estimating, but as far as bread, that can also be a shot in the dark. But particularly if you are at school and eating in the cafeteria you can just ask them. The worse that can happen is that they say they don't know how many calories in the bread... If the sandwich is premade they WILL know how much meat they put on it, since they have to standardize that.

DX2Jx2's answer should be really helpful. Beyond that start counting calories and logging everything, doing your best to be as accurate as possible. Even if you're off by 300 calories at the end of the day, it's way better than not logging at all! As you get practice you'll get more accurate.

Good for you for asking the question and learning!!

There is no easy answer. You cannot just google "turkey sandwich calories" or ask a forum for an answer. You have to measure it. Luckily that isn't that hard to do.

Presumably you bought the bread from a store, it should have a label on it that says how many calories are in a slice of bread. Multiply that by 2 for two slices and write that down. Same goes for the cheese. The mayo, I also assume storebought, will have a list for how many calories per some unit like teaspoon. Next time you make the sandwich actually use a teaspoon to aliquot out the mayo to approximately your "dollop" size and then multiply servings by calories and write that number down.

Not sure if the turkey is like storebought deli meat in which case do the same thing, calories per slice and how many slices. If it is something like a hunk of turkey without a package label then yeah you'd have to weigh it in order to determine how much turkey and then you can look up the number of calories in that particular cut of turkey per gram (or oz).

Add up all the numbers and there you go. At somepoint you have to put in this effort otherwise you aren't actually counting calories you are just pulling numbers off google and guessing. Typing in an item into the MFP database and just going off whatever it tells you isn't at all accurate, anyone can put anything into there. If you do that for everything your 1400 calories could easily be 2100 calories.

janejellyroll wrote: »

maggibailey wrote: »

Meh not stupid most people have been out eating and had to guess. If the item I’m eating is a pretty high calorie thing like chocolate cake I’d pick an entry at the top of the calorie scale. A turkey sandwich probably in the middle so if there is one for 700 one for 200 and one for 500 in the data base I’d probably go with 500. Like someone else said if it is your daily lunch maybe figure out a better method. If it’s one time a guess should serve its purpose.

For most people who are having to guess because they're out eating, logging by your best estimate for individual ingredients will probably be a better bet than just logging "turkey sandwich" (that is, log your best estimate for the bread, for the turkey, for the individual condiments/other items on the sandwich, etc).

Agreed and for certain if it is a daily meal. For a quick add on the go with no intent of it being a habit the odd guess has worked ok for me. That being said I never underestimate calories my issue with guesses always goes the opposite direction.

Since you're at school I am assuming this is a sandwich you're purchasing pre-made which is causing the logging problem. Log the ingredients separately using your best guess of the type and amounts of each item. Then you can save it as a meal and just easy peasy log it in the future since it sounds like you may eat this sandwich frequently. Or build it in the recipe builder to track it that way. Do your best guess - good luck.

Aaron_K123 wrote: »

Not to be a jerk but I never understood why "being at school" meant "unable to do anything for oneself". I went to school, I went to school for a long time. I did basic schooling, college and graduate school. The busiest I have ever been has been outside of school in my adult life. At the time school felt like a lot of responsibility but looking back at it I had a lot more free time than I do now. If adults with a job/family/mortgage etc can make a sandwich and log the ingredients then really so can someone who is in school.

I get that often when someone is in school they have no money and therefore if they are enrolled in a school where they are paying into the meal program their meals are going to come from a cafeteria...but that doesn't stop someone from going to a grocery store (or the internet) checking the ingredients and calories for items like bread and cheese slices and then adding those up to get a pretty good estimate. Also often if it is literally coming from a college cafeteria those places are catered by places like Aramark which actually provide calorie information for the specific items they offer.

Very good point. In fact, for a one-off logging of food served at catered lunches, etc., that I attend as part of my job, I often look for Aramark or similar entries as good approximations when I don't feel like taking the extra time for the mental deconstruction and logging of seven or eight ingredients in what I ate.