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Subway is fortifying its bread with vitamin D and calcium as competition in the better-for-you quick-service market heats up. The nutrients are being added to all of the breads sold at the Milford, Conn.-based sandwich chain’s more than 24,000 U.S. locations, except for English muffins and flatbread.
The bread in a six-inch sub now has 30 percent of the U.S. recommended daily intake of calcium and 20 percent of the recommended intake of vitamin D — roughly the same as a glass of milk, Subway said. Corporate dietician Lanette Kovachi said Subway chose to add those nutrients, which are important for bone development, “because a lot of people have trouble getting them in their daily diet.”
Subway has long positioned its restaurants as better-for-you options to other quick-service establishments. It already has half a dozen “Fresh Fit” subs that are marketed as low in fat, saturated fat and cholesterol, and fewer than 400 calories. “We’re always looking at ways we can improve the nutrition quality of our products,” Kovachi said, noting that the addition does not affect the flavor of the bread. Subway said each sandwich made to its standard formula already provides iron, vitamin A, two full servings of vegetables, and is free of artificial trans fat.