1 serving (100 grams) contains 330 calories, 8.0 grams of protein, 10.0 grams of fat, and 50.0 grams of carbohydrates.
Calories |
785.7 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 30% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 71.4 mg | 23% | |
| Sodium | 952.4 mg | 41% | |
| Total Carbohydrates | 119.0 g | 43% | |
| Dietary Fiber | 4.8 g | 17% | |
| Sugars | 19.0 g | ||
| protein | 19.0 g | 38% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 119.0 mg | 9% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 285.7 mg | 6% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Brioche Prensado is a delectable sandwich that blends indulgent flavors with a rich culinary heritage. Originating from Latin-inspired cuisine, it features soft brioche bread, often pressed or grilled to achieve a warm, golden crust. Typically stuffed with savory fillings such as roasted meats, melted cheese, caramelized onions, or tangy sauces, it offers a satisfying balance of textures. While brioche provides a buttery, slightly sweet base, it is relatively calorie-dense due to its enriched composition of eggs and butter. Depending on the fillings, the sandwich can include protein and fiber-rich ingredients like lean meats and fresh vegetables, though it may also come with higher sodium and fat levels from cured meats and cheeses. Moderation is key when enjoying this flavorful dish, making it a treat best savored occasionally while incorporating balance into your overall diet. Brioche Prensado is celebrated for its comforting, indulgent allure.
Our nutrition data comes from trusted, authoritative sources to ensure accuracy and reliability. Below are specific scientific references and authoritative sources for this food item.
Additional Authoritative Sources:
Daily value percentages based on FDA guidelines. Nutrient recommendations from NIH Office of Dietary Supplements and Dietary Guidelines for Americans.
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