Mediterranean Cod with sides

Nutrition Facts
Serving Size 6 OZ
Calories 243
    Calories from Fat 65

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet.
Total Fat 7.2g
Tot. Carb. 12.7g
  Sat. Fat 0.8g
  Dietary Fiber 1.8g
  Trans Fat 0g
  Sugars 2.4g
Cholesterol 62.7mg
Protein 27.8g
Sodium 353.5mg
Vitamin A - IU   6%
  • Vitamin C   16%
  • Calcium   5%
  • Iron   8%
  • INGREDIENTS:  Fresh Haddock Fillets, Crushed Tomato (Tomatoes, Salt, Citric Acid), Potato, Baker 80ct, Wine Chablis Inglenook 3Liter, Water, Onion, Spanish, Sliced Black Olives (Ripe Olives, Water, Salt And Ferrous Gluconate Added To Stabilize Color), Garlic, Domestic Peeled Tub 5#, Celery, Fresh 24ct, Virgin Olive Oil, Clam Base (Cooked Clams Including Natural Clam Juices, Salt, Sugar, Maltodextrin, Yeast Extract, Disodium Inosinate / Disodium Guanylate, Natural Flavoring, Potato Starch, Corn Oil, Cultured Whey, Cooked Shrimp, Anchovy, Hydrolyzed Crab Protein And Thiamine Hydrochloride. No Added MSG (Monosodium Glutamate), Other Than That Which Naturally Occurs In The Yeast Extract And Hydrolyzed Proteins), Salt, Oregano, Fresh Curley Parsley, Italian Black Pepper, Basil, Thyme Leaf
    ALLERGENS:  Milk, Fish, Shellfish
    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