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Seafood Etoufee Stew

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Nutrition Facts

Seafood Etoufee Stew

1.19kg CO₂e

Serving size

182.85 g


Amount per serving

Calories

172.74


% Daily Value *

Total Fat   9.18 g

12%

Saturated Fat   3.15 g

16%

Trans Fat   0 g

Cholesterol   97.13 mg

32%

Sodium   434.86 mg

19%

Total Carbohydrate   7.79 g

3%

Dietary Fiber   1.04 g

4%

Total Sugars   1.44 g

3%

Protein   14.1 g

28%

Vitamin A   7.33 μg RAE

1%

Vitamin C   26.81 mg

30%

Vitamin D   0 μg

0%

Calcium   45.38 mg

3%

Iron   0.79 mg

4%

Potassium   214.73 mg

5%

Water   103.51 g

Ash   0 g


* 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.

† One serving adds 1.44g of sugar to your diet and represents 3% of the Daily Value for Added Sugars.

Ingredients: Water, Butter Unsalted (Pasteurized Cream, Natural Flavoring) (Milk), Flour All Purpose Bleached (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid.) (Gluten, Wheat), Sauce Marinara (Tomato Puree (water, Tomato Paste), Diced Tomatoes, Less Than 2% Of: Soybean Oil, Salt, Sugar, Spice, Dried Garlic, Dried Onion, Natural Flavor, Olive Oil, Citric Acid.), Base Chicken Concentrate (Chicken Stock, Salt, Chicken Fat, Natural Flavor, Sugar, Maltodextrin, Yeast Extract And Stabilizer (xanthan Gum, Propylene Glycol Alginate)), Spice Blend Cajun (Garlic, Spices (including Paprika, Oregano, Red Pepper), Salt, And Onion); Shrimp 31/40 (Shrimp 31/40); Scallop 80/100; Pepper Bell Red Diced 1 in; Pepper Bell Green Diced 1 in; Celery Diced 1/4 in; Onion Red Diced 1 in; Oil Cooking Blend (Extra Virgin Olive Oil, Expeller Pressed Canola Oil); Garlic Peeled; Spice Blend Cajun (Garlic, Spices (including Paprika, Oregano, Red Pepper), Salt, And Onion); Herb Parsley Italian; Spice Salt Kosher (Salt, yellow prussiate of soda (yps)); Spice Pepper Black Ground (Black pepper)

Allergens: Milk; Shellfish; Wheat; Gluten

All info sourced from Berkeley Dining.

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