Shrimp Po' Boy Sandwich
Nutrition Facts
Serving Size 1 sandwich
Amount per serving
Calories478
Total Fat23.50 g
Saturated Fat3.60 g
Cholesterol86.00 mg
Sodium1036.00 mg
Total Carbohydrate51.90 g
Dietary Fiber1.70 g
Sugars2.10 g
Protein15.40 g
Transfat1.49 g
Calcium143 g
Iron3.22 g

Ingredients
HOAGY BUNS (UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, YEAST, WHEAT GLUTEN, FULLY REFINED SOYBEAN OIL, SALT, GRANULATED SUGAR, CALCIUM PROPIONATE (TO RETAIN FRESHNESS), DOUGH IMPROVER (MALTED WHEAT FLOUR, ENZYMES AND 2% OR LESS OF ASCORBIC ACID), CALCIUM SULFATE, ENZYMES), MINI BREADED SHRIMP (SHRIMP, BLEACHED WHEAT FLOUR, WATER, CONTAINS 2% OR LESS OF: SALT, MODIFIED CORN STARCH, SUGAR, YEAST, YELLOW CORN FLOUR, SODIUM TRIPOLYPHOSPHATE (TO RETAIN MOISTURE), SODIUM HEZAMETAPHOSPHATE, SPICE, LEAVENING (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE), SODIUM BISULFITE (AS A PRESERVATIVE).), TOMATOES, REMOULADE SC MAYO [MAYONNAISE (SOYBEAN OIL, EGG YOLKS, HIGH FRUCTOSE CORN SYRUP, CIDER VINEGAR, CONTAINS LESS THAN 2% OF DISTILLED VINEGAR, SALT, WATER, SPICE, CALCIUM, DISODIUM EDTA ADDED TO PROTECT FLAVOR.), YELLOW ONIONS, ONIONS,GREEN,FRESH,AP, LEMON JUICE (LEMON JUICE CONCENTRATE), SALAD OIL (CANOLA OIL), CELERY,COUNT,FRESH,AP, HORSERADISH,REFRIG, MUSTARD,GREY POUPON, LOUISIANA HOT SAUCE (AGED PEPPERS, VINEGAR AND SALT.), BROWN MUSTARD (WATER, DISTILLED AND CIDER VINEGAR, MUSTARD SEED, SALT, WHITE WINE, CITRIC ACID, TARTARIC ACID, SPICES, TURMERIC, OLEORESIN, PAPRIKA. ), HERB,PARSLEY,FRESH,AP, SALT, HERB,TARRAGON LEAVES,DRIED], LETTUCE,SHREDDED,BAG,FRESH,AP, COCKTAIL SC [SAUCE,CHILI,CND, KETCHUP POUCH (TOMATO CONCENTRATE MADE FROM RED RIPE TOMATOES, DISTILLED VINEGAR, HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, SALT, SPICE, ONION POWDER, NATURAL FLAVORING. ), HORSERADISH,REFRIG, JUICE,LEMON REAL, SAUCE,WORCESTERSHIRE,GAL, SAUCE,TABASCO,HOT]

This nutrition analysis includes a bun topped with fried shrimp, lettuce, tomato, and remoulade sauce.