Fried Clams, Fries & Coleslaw

Nutrition Facts
Serving Size 4 oz
Calories 1067
    Calories from Fat 697

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet.
Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 77.3g
 
Tot. Carb. 90.8g
70%
  Sat. Fat 9.2g
 
  Dietary Fiber 10.9g
29%
  Trans Fat 0g
 
  Sugars 18g
 
Cholesterol 63.5mg
 
Protein 17.9g
 
Sodium 1893.9mg
82%
 
 
Vitamin A - IU   19%
  • Vitamin C   147%
  • Calcium   8%
  • Iron   8%
  • INGREDIENTS:  cole slaw (Cole Slaw, Dry Poly (Cabbage, Carrots, Green Peppers, Garlic Salt, Black Pepper, Onion Salt), Cole Slaw Dressing (Soybean Oil, Sugar, Water, Vinegar, Egg Yolk, Salt, Contains Less Than 2% Of: Spices, Polysorbate 60, Xanthan Gum, Calcium Disodium Edta As A Preservative)), Lemons Case 115ct, Tartar Sauce (Vegetable Oil (Soybean, Canola), Pickle Relish, Corn Syrup, Water, Vinegar, Egg Yolk, Spices, Salt, Xanthan Gum, Onion, Propylene Glycol Alginate, Sodium Benzoate As A Preservative, Sugar, Turmeric, Blue#1), French Fries (Potatoes, Vegetable Oil (Contains One Or More Of The Following: Canola Oil, Corn Oil, Cottonseed Oil, Palm Oil, Soybean Oil, Sunflower Oil), Disodium Dihydrogen Pyrophosphate (To Promote Color Retention), Dextrose), Clam Strips (Sea Clams, Enriched Wheat Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Salt, Clam Juice, Spices, Wheat Gluten, Yellow Corn Meal, Modified Food Starch, Egg Whites, Dextrose, Modified Wheat Starch, Modified Vegetable Gum, Onion Powder, Garlic Powder, Rice Flour, Whey, Sodium Tripolyphosphate, Flavor Enhancer (Disodium Inosinate, Disodium Guanylate), Nonfat Dry Milk, Yellow Corn Flour, Leavening (Monocalcium Phosphate, Sodium Bicarbonate, Sodium Aluminum Phosphate). Processed In Soybean Oil), Oil (Canola Oil With TBHQ And Citric Acid Added As Preservatives And Silicone Added As An Anti-Foaming Agent)
    ALLERGENS:  Milk, Eggs, Shellfish, Wheat, Soybeans, Gluten
    Nutritional information is based on currently available data; however the nutrient composition of food may vary due to environmental and processing variables: changes in product formulation, manufacturer's data, cooking and preparation techniques. The information provided should be considered as approximations of the nutritional analysis of the food.

    Note: Entree's that are served with sides are subject to your choice of side dishes. For this analysis we do not include any nutritional information for those side dishes in the entree. Please select your choice of sides from the list.

    Read ingredients carefully when checking for allergens.


    If you have any questions regarding the nutritional data of any foods served by Boston College Dining Services, please contact the BC Dining Nutritionist at 617-552-4810