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5 'healthy' high street sandwiches that contain more calories than a McDonald's

Chains such as Pret a Manger, Marks and Spencer and Caffè Nero do not make clear the extent of how unhealthy their products are on packaging, says 'Which?'

Tuesday 21 April 2015 12:00 BST

Pret a Manger (Rex Features)

Some sandwiches and pasta salads from high street chains, often advertised as healthy options, can contain more fat, calories and sugar than burgers and pizzas.

Research by consumer group Which? found that some high street sandwiches from popular chains such as Marks & Spencer, Pret A Manger and Caffè Nero have a greater fat content than a McDonald’s or Burger King meal and that customers are being misled.

Caffè Nero Bacon and Brie panini

Caffè Nero’s Brie and Bacon Panini has more calories (624) than a McDonald’s Quarter Pounder with Cheese (518 Calories). The bacon and brie make the Panini high in fat (24.1g), saturates (12g) and salt (3.2g), while caramelised onion add to the sugar content (15.8g).

The healthy eating trends of 2015

Show all 10

1/10The healthy eating trends of 2015

The healthy eating trends of 2015

Acai bowls are the new green juice

Who ever thought we’d have been ok with adding spinach to our smoothies? Yet even virtuous green juices started to get something of a bad rep, as the ‘juice fast’ backlash grew and it turned out that some shop-bought juices contained as much sugar as a can of fizzy drink. Bring on Acai bowls, the new darlings of Instagram. Like a gloopier smoothie, these are made with antioxidant-rich acai berries (they are hard to come by - search for powdered or dried berries or frozen puree), which are said to aid weight loss. Blend with frozen bananas, berries and a little nut milk and top with whatever you like - seeds, nuts, cacao nibs, goji berries. A picture-perfect purple powerhouse for breakfast.

Ella Grace Denton, www.weneedtolivemore.com

The healthy eating trends of 2015

Bone broth is the new Miso soup

Remember back in the day when the word ‘broth’ would conjure up visions of Dickensian orphanages? Then miso came along, Gwyneth embraced it, and we all followed suit, lauding how filling and protein rich with little wonder broth was. We’ve come full circle now, as bone broth is back on the radar. The glowing-with-health Hemsley sisters seem to use bone broth in most of their recipes, and rave about its nutritional benefits. “Bone broth is a nourishing all rounder packed with vitamins, minerals, collagen and keratin which makes it amazing for skin – including the dreaded cellulite! The healthy fats in the broth help you to assimilate important vitamins including Vit D.” There you go, something to stew over...

Food Loves Writing, Flickr

The healthy eating trends of 2015

Bee pollen is the new Manuka honey

Every health hipster has a jar of manuka honey on their shelves - if they can afford it that is, a jar can cost about £15. But many claim it is worth its weight in gold, due to its unique antibacterial properties. Traditionally it was used on wounds, but many also claim that it performs miracles combatting cholesterol, diabetes, cancer and digestive problems (although the science is limited). Now bee pollen is the latest ‘superfood’ out there - thought to ward off colds, limit food cravings, improve skin tone, ward off allergies like hay fever (although some caution that it may exacerbate them) and, of course, fight cancer. Again, the science behind these claims is dubious - but it certainly adds a nice sweetness to your morning porridge.

The healthy eating trends of 2015

Kelp is the new kale

Last year saw the emergence of an unassuming green leaf that was previously barely used beyond cattle feed. Now, we have kale chips in Pret, kale juices, ‘massaged’ kale salads - it’s even on the menu in fine dining restaurants. Yawn. Introducing kelp. This seaweed is high in iodine, which is said to improve thyroid function and control metabolism. It is also thought to have anti-aging properties for skin and hair. Try it in salads or add to asian-style soups.

The healthy eating trends of 2015

Matcha is the new green tea

Yes, yes, yes, green tea, weightloss, yadda yadda yadda, boosts metabolism, etc etc. For 2015, though, it’s not about just any old green tea - this is matcha green tea. Made from finely milled high-grade matcha leaves, which are grown in the shade, matcha boasts 130 times more anti-oxidants than your bog standard green tea and is supposed to boost energy levels, lower stress, improve your mood and aid metabolism. It can be consumed as a regular tea, added to steamed milk for a matcha latte or even used to add a pleasant green shade and flavour to ice-cream.

The healthy eating trends of 2015

Whole 30 is the new Paleo diet

Thought you were a culinary champ with your caveman-style eating plan? Well, think again, paleo is for wimps! Ok, not quite, but while people on the paleo plan cut out grains, legumes, sugar and processed foods, there is an increasing trend to paleo-fy your treats, with almond-flour pancakes, banana bread and a lot of brownies. The Whole 30 plan is a purer, stricter version of Paleo and really takes you back to basics when it comes to eating natural foods. The 30-day plan bans scales as well as sugar and alcohol, so that you can concentrate on nourishment rather than weight.

The healthy eating trends of 2015

Fermenting is the new sprouting

Just when we thought we were ahead of the game by starting to sprout our own seeds and with sprouted flours creeping on to the market, the health set had to kick it up a notch. Now it’s all about making your own kombucha (fermented tea), sauerkraut or kimchi (both kinds of pickled cabbage). Fermented foods are said to aid digestion thanks to the creation of enzymes and probiotics in the process. Plus they tend to be high in B-vitamins and Omega-3 fatty acids. Think of it as the new jam-making, and break out those mason jars.

Getty Images

The healthy eating trends of 2015

Banana flour is the new coconut flour

Coconut flour was one of the coolest baking ingredients of the year, beloved by Paleo fans. Its highly absorbent qualities mean you only need a tiny bit for baking, keeping your creations low carb but resulting in the odd dry-crumbly-mess baking fail. Banana flour is the next flour to experiment with. Made from green bananas (and no, not banana-flavoured), it is gluten free and light in texture, so ideal for baking. High in resistant starch, which is effective against colon cancer, obesity, and diabetes, it is already being lauded for its nutritional benefits in Africa and South America, and will surely start to become much more visible on health-food shop shelves in the near future.

The healthy eating trends of 2015

Bulletproof coffee is the new soy latte

Nowadays it is possible to walk into almost any cafe and order a soy latte without being eyeballed as a lunatic by the person behind the counter. But would you have the guts to request a stick of butter in your morning brew? Well, some coffee shops are offering exactly that. Bulletproof coffee is a paleo-friendly invention which involves a black coffee with a dollop of coconut oil or butter. Bleurgh. But advocates say it gives you more slow-release energy, sharpens your brain and helps you to focus - and even that it is delicious. Now the theory has been expanded into a whole ‘Bulletproof’ diet plan, rich in fat. Who wants to bet on when Starbucks will give it a shot?

Allan Amato

The healthy eating trends of 2015

Tiger nuts are the new almonds

2014 was a good year for almonds. Gym-goers and raw foodists alike carried around a stash for healthy, protein-rich snacking, almond-milk lattes were quaffed, and almond flour featured in so many paleo and gluten-free treats. Now tiger nuts, or ‘earth almonds’ (yes, really), are about to vie for snacking superiority. Tiger nuts are not nuts, but the tubers of the sedge plant. Originally a key food source for Paleolithic Indians, they have until recently been used as animal feed or a side dish in South America, Africa and the Middle East, or in Hispanic companies made into a sweet, milky drink called horchata. But now the hipsters have got their hands on it, drying, roasting and flavouring with the likes of sweet chilli for an on-the-go snack. High in healthy fats, protein and natural sugar, it is rich in energy content, and thought to help prevent heart disease and improve circulation.

Three of the sandwiches that Which? looked at contained more than three teaspoons of sugar with Pret’s Posh Cheddar and Pickle on Artisan containing 17.6g of sugar and nearly half the daily saturated fat limit.

Pret's posh cheddar on Artisan contains almost half of your recommended daily saturated fat intake

The Chicken and Smokey Bacon salad on Soft Multigrain Farmhouse bread from Marks & Spencer contains 694 calories and 37.1g of fat, more than a Pizza Express Classic Margherita pizza (683 calories, 22.5g fat).

The M&S Chicken and Smokey Bacon Salad Sandwich contains 694 calories

Asda’s Piri Piri chicken salad (290g) contains two thirds of the recommended daily fat intake (46.5g) and had more fat than a Burger King Bacon Whopper. The packaging recommends the pot contains three servings but it is likely that it would be consumed by one person.

Morrisons’ Tomato and Basil Chicken Pasta (330g) says that it contains seven servings but, again, it is likely that it would be consumed by one person for lunch and would contain more calories and fat (38.6g) than a Burger King Chicken Royale with Cheese (648 calories, 37.2g fat).

The Morrisons' Tomato and Basic Chicken pasta contain a recommended seven servings

Which? said that its research proved that all food suppliers should adopt the traffic light food labelling system, which flags up levels of calories, fat, sugar and salt, to help customers quickly analyse the nutritional content of their lunch.

The system is voluntary and the majority of stores opt not to use it.

Executive director Richard Lloyd said: “People will be surprised to find some foods that many of us perceive to be a healthier choice are no better than a burger. We all want manufacturers to adopt traffic light nutrition labelling and restaurants to display information about calorie content of food, so consumers can see exactly what products contain.”

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