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Good Catch Plant Based Salmon Burger - 8 Oz
16 g protein per serving. Vegetarian society. Vegan approved. High in protein. See nutrition information for saturated fat and sodium content. Non-GMO. Real seafood taste. Flaky seafood texture. goodcatchfoods.com. Facebook. Instagram. Check out our website for more recipes! goodcatchfods.coom/recipes. Paperboard packaging recyclable. Carton made of 100% recycled paperboard. 100% post-consumer content. Inner plastic wrap made from 40% post-consumer recycled plastic. Bottom film 100% recyclable. Top film non-recyclable.
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Calories | 200.0kcal | (-) | ||||
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Total Fat | 11.0g | 14% | ||||
Saturated Fat | 7.0g | 35% | ||||
Trans Fat | 0.0g | (-) | ||||
Cholesterol | 0.0mg | 0% | ||||
Sodium | 540.0mg | 23% | ||||
Potassium | 150.0mg | 4% | ||||
Total Carbohydrate | 10.0g | 4% | ||||
Dietary Fiber | 2.0g | 7% | ||||
Total Sugars | 1.0g | (-) | ||||
Added Sugars | 0.0g | 0% | ||||
Protein | 16.0g | 25% | ||||
Calcium | 40.0mg | 4% | ||||
Iron | 3.0mg | 15% |
Contains soy.
Cook thoroughly. Cooking Instructions: 1. Cook from frozen, preheat skillet over medium heat and add oil. 2. Place frozen burgers on skillet. Do not overcrowd. 3. For food safety, cook burgers with lid on, flipping occasionally, until internal temperature reaches 165 degrees F (74 degrees C), approximately 10-12 minutes. Oh yeah we're full of ideas: No defrosting needed cook these burgers straight from the freezer! Then: Definitely break out the good buns. Wrap em up in lettuce, tortillas or flatbread. Put it in a pocket. A pita pocket, with cukes and plant based tzatziki. Drop on top of a kale casesar. Serve with avocado pico de gallo (margarita optional!). Top with a ring of juicy grilled pineapple. Keep frozen.
Gathered Foods Corporation
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