Today at Café 3, one of UC Berkeley's dining locations: 139 items across Brunch, Dinner for Sunday, October 18. Calories, protein, carbs and fat for every item, from the dining program's own nutrition facts.
Log it in one tap. Pick your school once in Marrow, open the Log tab, and today's halls and items are there with these same nutrition facts, logged to your diary and to Apple Health. Campus menus are part of Marrow Pro.
On almost every menu over the last 30 days (31 menus): 1000 Island Dressing, Apple Cider Vinegar, Asian Sesame Dressing, Baby Spinach, Balsamic Vinaigrette, Balsamic Vinegar, Balsamic Vinegar Glaze, Base - Mixed Greens, Blood Orange Vinaigrette, Blue Cheese Dressing, Chia Seeds, Chive Cream Cheese, Chocolate Soft Serve, Dried Cranberry, Egg Salad, Fruit Salad, Garbanzo Beans, Grape Tomato, Hummus, Italian Dressing, Mashed Avocado with Lemon, Non Fat Plain Greek Yogurt, Olive Oil, Orange, Paprika Rosemary Tofu, and 28 more.
In rotation: the dishes that came back most often without being there every day, with their latest nutrition facts.
Item
Menus
Cal
Protein
Oatmeal
21 of 31
93
2.9 g
Waffles
21 of 31
249
0 g
Mung Bean Patty
19 of 31
169
11.8 g
Sauteed Green Beans
19 of 31
53
1.3 g
Caribbean Vegetable Blend
17 of 31
40
1.3 g
Hawaiian Dinner Roll
17 of 31
91
3 g
Marinara Sauce
14 of 31
33
1.3 g
Steamed Broccoli
14 of 31
32
3.4 g
Vegan Breakfast "Sausage" Patty
14 of 31
144
9.2 g
Penne Pasta
13 of 31
169
5.6 g
Potato Wedges
13 of 31
253
2.6 g
French Toast
12 of 31
179
5.5 g
Sauteed Mushroom
12 of 31
47
3.4 g
Vegan Italian "Sausage"
12 of 31
248
16.9 g
Gluten Free Penne Pasta
11 of 31
151
3.2 g
From Berkeley's published menus and nutrition facts for UC Berkeley (source), read several times a day and kept as published. Marrow Health is not affiliated with UC Berkeley or its dining program. Recipes change, so treat the numbers as estimates.
