Today at Clark Kerr, one of UC Berkeley's dining locations: 99 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 (30 menus): 1000 Island Dressing, Apple Cider Vinegar, Asian Sesame Dressing, Baby Spinach, Balsamic Vinaigrette, Balsamic Vinegar, Banana, Base - Mixed Greens, Blue Cheese Dressing, Caesar Dressing, Cheese Pizza, Dried Cranberry, Egg Salad, Garbanzo Beans, Garlic Cheese Crouton, Gluten Free Penne Pasta, Grape Tomato, Halal Ground Beef, Italian Dressing, Matchstick Carrots, Olive Oil, Paprika Rosemary Tofu, Pumpkin Seeds, Raisins, Ranch Dressing, and 11 more.
In rotation: the dishes that came back most often without being there every day, with their latest nutrition facts.
Item
Menus
Cal
Protein
Scrambled Eggs
26 of 30
185
13.9 g
Orange
23 of 30
77
1.4 g
Sliced Sourdough Bread
22 of 30
60
1.8 g
Sliced Radish
21 of 30
4
0.2 g
Bias Cut Carrots
20 of 30
39
0.7 g
Carrot Sticks
20 of 30
39
0.7 g
Cherry Tomatoes
20 of 30
15
0.8 g
Diced Cucumbers
20 of 30
18
0.7 g
English Cucumbers
20 of 30
18
0.7 g
Heirloom Tomato
20 of 30
15
0.8 g
Red Radishes
20 of 30
1
0.1 g
Shredded Carrots
20 of 30
47
1.1 g
Shredded Rainbow Carrots
20 of 30
39
0.7 g
Whole Baby Carrots
20 of 30
39
0.7 g
Hardboiled Eggs
19 of 30
82
7.2 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.
