The 2017 CBC Controversy: Separating Fact from Allegation
In 2017, the Canadian investigative consumer show Marketplace broadcast a report that ignited a major debate surrounding the fast-food giant's chicken. Their team conducted DNA tests on chicken products from several popular chains and found what appeared to be alarmingly low chicken DNA percentages in Subway's oven-roasted chicken and chicken strips. The report alleged the oven-roasted chicken contained only 53.6% chicken DNA, with the majority of the remaining DNA identified as soy. Unsurprisingly, this story went viral, shocking customers who believed they were making a healthier, pure-protein choice.
Subway immediately and vehemently disputed the findings, calling the claims "absolutely false and misleading". The company stated that their chicken has always been 100% real chicken, with added marinade and spices. In response, Subway commissioned two independent laboratories in the U.S. and Canada to conduct their own tests, which reportedly found less than 1% soy protein in the products, in line with their ingredient declaration. The disparity in testing results highlights the complexity of food science and genetic testing, particularly when seasonings and processing are involved. While the controversy focused on the Canadian market, it raised broader questions about what constitutes “real chicken” in fast food worldwide.
Understanding the Ingredients in Subway's Rotisserie-Style Chicken
To understand the true nature of Subway's chicken, it is essential to look beyond the headlines and examine the official ingredient lists. According to Subway's own information, the rotisserie-style chicken is made from chicken breast with rib meat. This confirms the base is indeed real chicken meat. However, it also includes a number of other components to enhance flavor, texture, and moisture. These additional ingredients classify it as a processed food product, not a single, unprocessed piece of meat. The specific ingredients, as listed on Subway's official site, typically include:
- Chicken breast with rib meat
- Water (to maintain moisture)
- Seasoning (such as salt, sugar, spices, and garlic powder)
- Potato starch (as a binder)
- Sodium phosphate (a common food additive that helps retain moisture)
- Soy protein concentrate (used as a binder and texturizer, listed as 1% or less of the finished product)
These added ingredients are what separate a fast-food chicken product from a plain chicken breast cooked at home. They are all government-approved and safe for human consumption, but they affect the overall nutritional profile, particularly the sodium content.
How Processing Changes the Chicken's Nutritional Value
All processed meats are fundamentally altered from their original state to achieve specific characteristics, like a longer shelf life, a more consistent texture, or a more intense flavor profile. In the case of Subway's rotisserie chicken, the processing adds not only flavor but also sodium and other components that can impact a diet. Below is a comparison table illustrating the nutritional differences between a typical Subway 6-inch Rotisserie-Style Chicken sub and a simple homemade version using a lean chicken breast.
| Nutrient (Approximate values) | Subway 6" Rotisserie Chicken Sub* | Homemade Chicken Sandwich (Plain) |
|---|---|---|
| Calories | ~310 kcal (on multigrain bread) | ~250-300 kcal |
| Protein | ~24g | ~30g |
| Sodium | ~750mg | ~200mg |
| Fat | ~6g | ~4g |
| Carbohydrates | ~40g | ~30g |
| Processed Ingredients | Water, soy protein, starches | None |
*Based on a 6-inch sub on 9-Grain Wheat bread with lettuce, tomatoes, onions, green peppers, and cucumbers. Note that nutritional values vary based on toppings and sauces. As shown, the primary difference is the significantly higher sodium level in the Subway option, a common trait in many processed fast-food items.
Making Healthy Choices on a Subway Nutrition Diet
Despite the processing, Subway's rotisserie chicken can still be a solid choice on a balanced diet when ordered strategically. It is a leaner protein option compared to many other fast-food alternatives, and its nutritional impact depends heavily on your choices.
Here are some tips for making healthier rotisserie chicken meals at Subway:
- Prioritize vegetables: The more fresh veggies you add, the more vitamins, minerals, and fiber you will get. Asking for extra lettuce, tomatoes, and cucumbers can help fill you up with fewer calories.
- Be mindful of bread and toppings: Opt for the multigrain bread for more fiber. Be judicious with cheese, as it adds calories and saturated fat, and avoid high-sodium toppings like olives and pickles.
- Sauce wisely: Sauces are often a major source of hidden calories and sodium. Choose low-calorie condiments like vinegar and mustard over creamy dressings like ranch or chipotle southwest.
- Consider a bowl: For a truly low-carb option, choose a salad or “No Bready Bowl” instead of a sandwich. This maximizes your vegetable intake while eliminating the bread entirely.
Conclusion: Making Informed Nutrition Choices
In short, to answer the question, Is Subway's rotisserie chicken real chicken? The answer is yes, but with an important caveat. It is made from real chicken meat, but it is a processed product with added ingredients, including water, seasonings, and a small amount of soy protein. The 2017 Canadian testing that suggested otherwise was strongly refuted by the company and remains a disputed finding.
For those on a nutrition diet, Subway's rotisserie chicken remains one of the healthier protein options on the menu, particularly compared to deep-fried or high-fat alternatives. However, it is important to be aware of the processing and higher sodium levels compared to homemade, unprocessed chicken. By customizing your order with plenty of fresh vegetables and mindful sauce choices, you can create a meal that aligns with your health goals, even within the constraints of fast food.
For more information on making healthy fast-food choices, visit Health.com.
