This surprising snack powered Bryson DeChambeau through third round of U.S. Open

bryson dechambeau with a sandwich

Bryson DeChambeau snacking on the way to the 10th green Saturday.

Even casual golf fans are by now probably familiar with Bryson DeChambeau’s eye-popping, protein-forward diet. His daily intake has become the stuff of legend. Some highlights: Four eggs and two protein shakes for breakfast; three more shakes for lunch; steak and potatoes (and, yes, more shakes) for dinner. All of which have helped him put on 40 pounds of mostly muscle this year.

But in the third round of the U.S. Open on Saturday, DeChambeau showed that he also has a taste for a sweet-and-savory snack you might sooner find in a 10-year-old’s lunch box than in the bag of a health-nut Tour pro.

bryson dechambeau talks to his caddie
Listen to how Bryson DeChambeau breaks down an important drive at the U.S. Open
By: Zephyr Melton

On the walk from tee to green on Winged Foot’s par-3 10th, DeChambeau grazed on an Uncrustables, which is a sealed crustless peanut-butter-and-jelly sandwich produced by the good folks at Smucker’s.

Nutritious choice? Err, well, let’s just say Uncrustables aren’t exactly carrots and humus. While undeniably tasty, the sandwiches contain hydrogenated oils and processed bread. Some other key stats per serving: 6 grams of protein, 9 grams of fat, 10 grams of sugar.

In June, DeChambeau said: “I don’t necessarily eat anything or everything I want. There is this overlying principle of a two-to-one carb-to-protein ratio, so that is first and foremost. I try and retain that throughout the whole day with everything I eat and drink.”

How an Uncrustables figures into that dietary algorithm is another question for another day.

DeChambeau’s sandwich choice was not lost on golf fans and other close observers of the game:


Alan Bastable Editor

As’s executive editor, Bastable is responsible for the editorial direction and voice of one of the game’s most respected and highly trafficked news and service sites. He wears many hats — editing, writing, ideating, developing, daydreaming of one day breaking 80 — and feels privileged to work with such an insanely talented and hardworking group of writers, editors and producers. Before grabbing the reins at, he was the features editor at GOLF Magazine. A graduate of the University of Richmond and the Columbia School of Journalism, he lives in New Jersey with his wife and foursome of kids.