How many calories inJamba Juice Four Cheese Artisan Flatbread

350 Calories

Quantity

order (5.1 oz)

Serving

Fat11 g
Carbs44 g
Fiber1 g
Protein18 g
CalorieKing Counter Book 25% Discount

Nutrition Facts

Calories 350(1464 kJ)
% DV*
Total Fat11 g17%
Saturated Fat5 g25%
Trans Fat0 g
Cholesterol25 mg8%
Sodium570 mg24%
Total Carbohydrate44 g15%
Dietary Fiber1 g4%
Sugars2 g
Protein18 g
Calcium350 mg
Alcohol0 g
Iron11 mg
Vitamin A300 mg
Vitamin C5 mg

Calorie Burn Time

How long would it take to burn off 350 Calories of Jamba Juice Four Cheese Artisan Flatbread?

  • Swimming

    29 minutes

  • Jogging

    40 minutes

  • Cycling

    54 minutes

  • Walking

    97 minutes

Based on a 35 year old female who is 5'7" tall and weighs 144 lbs.

Calorie Breakdown

Where do the calories in Jamba Juice Four Cheese Artisan Flatbread come from?

Ingredients

Flatbread (Enriched Wheat Flour [Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid], Water, Yeast, Sugar, Natural Mold Inhibitor [Fermented Wheat Flour, Cultured Corn Syrup Solids, Salt] Canola Oil, Salt), Pizza Sauce (Crushed Tomatoes [Tomatoes, Tomato Juice, Citric Acid, Calcium Chloride], Water, Tomato Paste, Extra Virgin Olive Oil, 2% or less of Garlic Puree, Salt, Spices, Citric Acid), Mozzarella Cheese (Cultured Part-Skim Milk, Salt, Enzymes, Potato Starch, Cellulose Powder [to prevent caking], Natamycin [mold inhibitor]), Provolone Cheese (Cultured Milk, Salt, Enzymes), Parmesan and Romano Cheese (Parmesan Cheese [Part-Skim Milk, Cheese Culture, Salt, Enzymes], Romano Cheese [Cow's and/or Sheep's Milk, Cheese Culture, Salt, Rennet], Corn Flour/Cellulose [anti-caking agent]).

Allergens

milk, wheat

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Your daily values may be higher or lower depending on your energy needs. These values are recommended by a government body and are not CalorieKing recommendations.