Last Updated on 06/05/2025 by Tajine Recipes
Table of Contents
📌 Note to Readers: The terms “Bastilla” and “Pastilla” are used interchangeably throughout this article, as both refer to the same traditional Moroccan dish.
✨ A Flavorful Welcome – Discover the Magic of Moroccan Seafood Bastilla
Moroccan Bastilla (also spelled Pastilla) is a shining star of Moroccan cuisine, known for its perfect harmony of sweet and savory notes wrapped in crispy, golden pastry. While it was traditionally made with pigeon or chicken, a delicious variation featuring seafood has emerged—ideal for those who love the sea’s flavors and Moroccan spices combined in one exceptional dish.
This version of Seafood Bastilla layers crunchy phyllo sheets (warqa) with a flavorful medley of shrimp, calamari, and white fish, all seasoned with fragrant spices like saffron, cumin, and paprika. A touch of cinnamon and toasted almonds adds warmth and texture, turning each bite into a rich, unforgettable experience.
Often served during weddings, family celebrations, or holiday feasts, Moroccan Seafood Bastilla is not just a dish—it’s a celebration of tradition, generosity, and refined Moroccan cooking. In this guide, we’ll walk you through every step of preparing it at home, helping you master the crunch, spice, and delicate seafood flavor that make Bastilla such a beloved culinary icon. Ready to impress your guests? Let’s begin! 🎉
🐟 What Is Moroccan Seafood Pastilla?
📜 The Origins and Cultural Significance
Pastilla — sometimes spelled Pastilla — is one of the most treasured dishes in Moroccan cuisine. It represents a rich culinary heritage that blends Andalusian refinement, Berber tradition, and Arab spices. Originally served at royal feasts, Bastilla was prepared with tender pigeon meat, slow-cooked with cinnamon, saffron, eggs, and toasted almonds, then wrapped in delicate warqa pastry and baked until crisp and golden.
As Moroccan cuisine evolved and seafood became more accessible along the coastal regions, chefs began crafting a seafood version of Pastilla. In place of poultry, the filling now features a flavorful mix of shrimp, calamari, white fish, and occasionally mussels or crab. The spices were adapted too — balancing oceanic freshness with classic Moroccan warmth from paprika, cumin, saffron, and a touch of cinnamon.
Today, Moroccan Seafood Pastilla is a celebration dish, often served at weddings, holiday meals, and special gatherings. It’s more than food — it’s an edible work of art that expresses hospitality, tradition, and layered craftsmanship in every bite.
👉 Learn more about the cultural roots of Bastilla on TasteAtlas
🥘 Key Differences: Seafood Bastilla vs. Chicken Bastilla
If you’ve enjoyed the traditional Chicken Bastilla, you might be curious about what sets the seafood version apart. While they share the same signature flaky crust and layered presentation, the two dishes offer distinct culinary experiences:
- 🦐 Protein Selection
The classic version features slow-cooked poultry, usually enhanced with spiced onions and softly scrambled eggs. The seafood alternative, on the other hand, showcases a flavorful combination of shrimp, calamari, white fish, and occasionally mussels or scallops, offering a fresher, more oceanic taste. - 🌿 Flavor Profile
Chicken Bastilla traditionally uses a warming spice blend with notes of cinnamon and saffron, giving it a deep and cozy flavor. Seafood Bastilla introduces a brighter aromatic mix, often featuring paprika, cumin, citrus zest, and fresh herbs, creating a more vibrant and zesty experience. - 🥧 Texture Contrast
Both rely on a crispy outer shell made with warqa or phyllo dough, but the seafood version typically has a moister filling, delivering a delicate softness inside that contrasts beautifully with the crunchy exterior. - 🍯 Sweet vs. Savory Balance
To finish, Chicken Pastilla is commonly topped with a gentle sprinkle of cinnamon and powdered sugar, adding a sweet contrast to its savory layers. In comparison, the seafood version usually keeps the topping minimal or skips it altogether, letting the natural flavor of the seafood shine.
Each version has its own identity, and trying both is the best way to appreciate the diversity and creativity of Moroccan cuisine.
🥇 Why Is Bastilla So Unique?
Few dishes rival the complexity and artistry of Moroccan Pastilla — it’s more than a recipe; it’s a culinary performance. With each layer, it surprises the palate and celebrates the soul of Moroccan cooking.
🍬 A Balance of Sweet and Savory Like No Other
What truly makes Bastilla exceptional is its flavor harmony. Imagine the warmth of cinnamon mingling with aromatic herbs, the crunch of roasted almonds meeting delicate seafood or spiced chicken, and just a whisper of sweetness dancing on the surface. This blend of contrasting sensations is rare and unforgettable.
🍽️ A Texture Journey in Every Bite
Bastilla’s signature texture comes from its paper-thin pastry (warqa or phyllo) that crisps up beautifully when baked. As you cut into it, you break through golden, flaky layers to uncover a filling that’s moist, richly seasoned, and deeply satisfying. This contrast — crispy outside, tender inside — is what makes each slice a small celebration.
🌿 An Ode to Moroccan Spices
The heart of every Bastilla lies in its carefully balanced spices. Whether you’re enjoying a seafood version or the classic chicken style, you’ll taste layers of saffron, cumin, paprika, garlic, and a touch of cinnamon. These spices don’t overpower — they enhance, deepen, and unify the dish’s complex character.
Whether it’s your first time tasting Bastilla or your hundredth, it never feels ordinary. It’s a dish that tells a story — of tradition, creativity, and flavor mastery.
Whether you’re preparing it for a celebration or a cozy evening at home, Seafood Bastilla is a stunning way to explore the rich contrasts of Moroccan food. And if you’re curious to compare it with another signature version, try our classic Moroccan Chicken Bastilla — both are unforgettable!
🧂 Ingredients You Need for the Perfect Moroccan Seafood Pastilla
🍤 Essential Ingredients
To make an authentic Moroccan Seafood Bastilla, you need the right balance between crisp pastry, bold spices, and tender seafood. Each component plays a key role in achieving that signature golden crunch and rich, savory filling.
- Phyllo Dough (Warqa): This delicate pastry gives Bastilla its iconic layers. If you can’t find traditional Moroccan warqa, phyllo dough is an excellent alternative. Brush each sheet with melted butter or oil to achieve that crispy finish.
- Seafood Mix: Combine shrimp, calamari, and flaky white fish like cod or sea bass. This trio adds depth, texture, and a delightful seafood richness that defines the dish.
- Spices & Seasonings: Moroccan cooking thrives on bold flavor. For this dish, use paprika, cumin, turmeric, cinnamon, and saffron. This spice blend brings warmth, color, and complexity to your filling.
- Fresh Herbs: Chopped parsley and cilantro (coriander) add brightness and contrast to the richness of the seafood. A bit of lemon zest also enhances freshness.
Butter & Egg Wash: To get that perfect golden top, brush your Bastilla with melted butter and a light egg wash before baking.
🌿 Optional Ingredients for Extra Flavor
Want to elevate your Bastilla even more? These additions can bring extra character to your dish:
- Toasted Almonds: Chopped, lightly toasted almonds introduce a nutty crunch that complements the creamy seafood center.
- Powdered Sugar & Cinnamon: This sweet-savory touch is more common in chicken Bastilla, but just a pinch on seafood Bastilla can add authentic Moroccan flair.
- Harissa or Chili Flakes: For those who enjoy heat, a little harissa paste or chili flakes in the filling introduces a gentle spicy kick.
🛠️ Common Problems & Smart Solutions
Even with the best ingredients, certain issues can occur during preparation. Let’s explore practical fixes to help you avoid common mistakes and bake your Bastilla with confidence.
💧 Problem: Seafood Releases Too Much Water
Solution:
- Sauté your seafood in small batches over high heat to evaporate excess liquid.
- Drain well and pat dry before combining with spices.
🧻 Problem: Phyllo Dough Dries Out Quickly
Solution:
- Keep unused sheets covered with a damp kitchen towel at all times.
- Let it cool and use a fine sieve or paper towels to remove any remaining liquid before mixing with herbs and spices.
With these carefully chosen ingredients and preparation tips, you’re all set to create a crispy, flavorful Moroccan Seafood Bastilla that’s as beautiful to serve as it is satisfying to eat.
👉 Explore another traditional favorite by checking out our recipe for Rfissa – A Traditional Moroccan Dish.
🔗 Want to dive deeper into Moroccan flavors? Read this helpful guide from The Spruce Eats: Essential Moroccan Spices and How to Use Them.
🔪 Step-by-Step Guide to Making Authentic Moroccan Seafood Bastilla
Preparing Moroccan Seafood Bastilla is a satisfying culinary journey that rewards attention to detail. With this guide, you’ll learn how to bring together flaky pastry and a rich, flavorful seafood filling that captures the spirit of Moroccan celebration.
🍤 Preparing the Seafood Filling
A great Bastilla begins with a well-balanced, flavorful filling. This seafood version blends ocean-fresh ingredients with fragrant Moroccan herbs and spices for a truly satisfying base.
1️⃣ Make the charmoula marinade
In a bowl, mix together: minced garlic, chopped preserved lemon, fresh lemon juice, mustard, finely chopped pickles, soy sauce, and a Moroccan spice blend (paprika, turmeric, cumin, chili or harissa). Stir in olive oil, chopped parsley, and fresh coriander to create a bold, zesty marinade.
2️⃣ Infuse the seafood
Heat a pan over medium heat, add olive oil and a small knob of butter. When hot, stir in a spoonful of charmoula. Add the shrimp and calamari, cooking just until the shrimp turn pink and the calamari stay tender. Avoid overcooking to keep the seafood juicy.
3️⃣ Oven-roast the fish
Brush white fish fillets (like sea bass or cod) with the marinade and place them on a baking tray. Bake in a preheated oven at 180°C (350°F) for 8–10 minutes, or until flaky and tender. Once cooled, break into bite-sized pieces and remove any bones.
4️⃣ Cook the vegetables
In the same pan, melt a bit of butter and sauté finely chopped onion and leek until soft and golden. In a separate skillet, cook the mushrooms until browned and flavorful.
5️⃣ Prep the vermicelli
Place vermicelli noodles in a bowl and cover with hot water. Let soak for 5 minutes, then drain well and cut into shorter strands to mix easily with the filling.
6️⃣ Combine the base
In a large bowl, combine the softened vermicelli, shrimp, calamari, vegetables, and a fresh spoonful of charmoula. Set aside the flaked fish — it will be added during assembly.
👉 Curious about how preserved lemon enhances Moroccan dishes? Take a look at our Chicken Tagine with Preserved Lemons and Olives.
🧈 Assembling the Bastilla Layers
This is where magic happens — crisp on the outside, tender and flavorful on the inside.
1️⃣ Grease the pan
Lightly brush the inside of a 40 cm round baking pan with melted butter.
2️⃣ Create the pastry base
Layer several sheets of phyllo pastry, overlapping them so they extend beyond the pan’s edges. Brush each sheet with butter to keep them pliable and ensure a golden finish.
3️⃣ Add the first seafood layer
Spread half of the seafood mixture (without the fish) evenly over the pastry base.
4️⃣ Add the fish layer
Distribute the flaked white fish evenly on top.
5️⃣ Finish with seafood
Add the remaining seafood mixture over the fish, spreading it out gently for an even texture.
6️⃣ Fold and seal
Fold the overhanging pastry over the filling. Top with another buttered phyllo sheet and tuck in the edges to seal the Bastilla.
7️⃣ Gloss the top
Brush the top with a beaten egg to help it turn a shiny, golden brown.
8️⃣ Traditional touch (optional)
After baking, you can sprinkle a light dusting of cinnamon and powdered sugar for that authentic Moroccan presentation.
🔥 Baking the Bastilla to Perfection
To achieve that crispy, golden crust, proper baking is key.
1️⃣ Preheat the oven: Set it to 180°C (350°F) and let it heat fully before placing the Pastilla inside.
2️⃣ Bake to golden perfection: Place the Pastilla in the oven and bake for 1 hour until the top turns golden brown and flaky. If the top browns too quickly, cover it loosely with foil and continue baking.
3️⃣ Cool before serving: Remove from the oven and let it sit for a few minutes before slicing. This allows the layers to set properly, making slicing much smoother.
Frequent Cooking Errors and Simple Fixes
🔸 Problem: The Bastilla turns out too dry
✔ Solution: Keep an eye on the baking time! Overbaking can dry out the filling. If you notice the top browning too quickly, cover it loosely with foil and bake until just set.
🔸 Problem: The phyllo pastry cracks or becomes brittle
✔ Solution: Phyllo dough dries quickly. While working, always cover unused sheets with a damp towel. Also, brush each layer with melted butter or oil to keep it soft and pliable.
🔸 Problem: The filling is too watery
✔ Solution: Always drain excess liquid from the seafood before assembling. Cook the filling thoroughly to remove extra moisture.
Mastering Moroccan Seafood Bastilla is all about balancing textures and flavors. Follow these steps, and you’ll have a crispy, rich, and perfectly seasoned Pastilla that will impress any guest!
🎥 Video Tutorial for Visual Learners
If you prefer following along visually, a publicly available video on YouTube demonstrates how to prepare Moroccan Seafood Bastilla in a clear and educational way. It showcases each key step — from seasoning the seafood to layering and baking — and can help you visualize the full process.
▶️ Watch the Moroccan Seafood Bastilla preparation on YouTube
Note: This video is shared for educational purposes and belongs to its original creator. We do not claim ownership of the content.
🧆 How to Serve & Pair Your Moroccan Dish Bastilla
Moroccan Seafood Bastilla is more than just a meal — it’s a multisensory experience. From its golden, flaky layers to its aromatic seafood filling, each slice is a celebration of Moroccan culinary heritage. And how you present and pair it can elevate the dish even further.
✨ Presentation Tips: Make Your Bastilla Visually Stunning
Presenting your Seafood Bastilla can elevate it from a simple dish to an elegant centerpiece at any gathering. Here’s how to ensure your Pastilla looks as good as it tastes:
- The Classic Moroccan Garnish: For a traditional Moroccan touch, lightly dust the top with powdered sugar and cinnamon. This may sound unusual for a seafood dish, but it enhances the unique sweet-savory balance that makes Bastille special.
- Add a Nutty Crunch: Sprinkle toasted almond slices over the top to introduce a delightful crunch. You can also drizzle a touch of honey for a subtle sweetness.
- Fresh Herb Finish: A sprinkle of finely chopped parsley or coriander adds color and freshness to contrast with the rich flavors.
- Serving Style: Cut the Bastilla into generous triangular slices like a pie. Serve it warm to enjoy the full depth of its flavors.
🥗 Best Side Dishes to Complement Your Bastilla
Pairing Seafood Bastilla with the right side dishes can enhance the experience and bring out the best in its flavors. Since the dish is rich and indulgent, it’s best to pair it with refreshing, light, and complementary Moroccan sides:
✅ Moroccan Mint Tea:
There’s nothing more traditional than serving Pastilla alongside a steaming glass of Moroccan mint tea. The fresh, slightly sweet tea helps balance the dish’s buttery richness and enhances the overall flavor experience.
✅ Cucumber & Yogurt Salad:
A calm, creamy cucumber and yogurt salad contrasts the warm, spiced seafood filling. The yogurt’s slight tanginess cuts through the richness, cleansing the palate after every bite.
✅ Lentil Soup (Harira):
If you’re looking for a heartier pairing, a bowl of warm Moroccan lentil soup (Harira) is an excellent choice. Its earthy, spiced flavors blend beautifully with Bastilla’s flaky pastry and fragrant filling.
✅ Simple Citrus Salad:
A salad of oranges, pomegranate seeds, and a drizzle of honey adds a refreshing and slightly tart contrast, making it an excellent complement to Bastilla’s warm spices.
👉 Want to try Harira soup at home? Discover our full Harira recipe here
🌟 Why Moroccan Seafood Bastilla Is a Must-Try Dish
What makes Seafood Bastilla so extraordinary? It’s not just a dish—it’s a symbol of Moroccan hospitality and culinary creativity. Here’s why you need to try it at least once in your lifetime:
🔹 A Unique Flavor Fusion:
Bastilla is one of the few dishes that combines savory and sweet elements effortlessly. This combination results from its irresistible balance of spiced seafood, buttery pastry, and a hint of cinnamon and sugar.
🔹 A Showstopper for Special Occasions:
This dish is often served during Morocco’s celebrations, weddings, and family feasts. Its impressive presentation and rich, complex flavors make it perfect for dinner parties or festive gatherings.
🔹 A Taste of Moroccan Tradition & Innovation:
While Bastilla originated as a pigeon-based dish, it has evolved into a luxurious seafood version representing Morocco’s coastal culinary influences. It blends the country’s Berber, Arab, and Andalusian heritage, making it a true reflection of Moroccan cuisine’s depth and diversity.
Whether you’re preparing it for a special event or simply exploring Morocco’s rich flavors, Seafood Bastilla is a dish that will leave a lasting impression on anyone who tastes it. 🌟
🎯 Conclusion: A Dish Worth Savoring
Moroccan Seafood Bastilla isn’t just a dish — it’s an unforgettable culinary experience. With its flaky golden phyllo layers, aromatic seafood filling, and the perfect balance of sweet and savory flavors, each bite reflects the depth and elegance of Moroccan cuisine.
This recipe may look impressive, but as you’ve seen, preparing it step by step is completely manageable — even enjoyable! Whether you’re hosting a festive dinner or treating yourself to a flavorful homemade meal, Bastilla is a dish that always leaves a lasting impression.
✨ Get creative: Feel free to tweak the seasoning, try different seafood variations, or add your own special touch.
📸 Tried this recipe? Share your version of Seafood Bastilla in the comments or tag us on social media — we’d love to see your results!
Frequently Asked Questions (FAQ) About Moroccan Seafood Bastilla
1. Can I prepare Moroccan Bastilla in advance?
Yes! One of the best things about Bastilla is that it can be prepared beforehand. Wrap the Bastilla securely and refrigerate it for up to a day before baking. If you need to prepare it even further in advance, freeze the unbaked Bastilla and bake it straight from frozen—just add an extra 10–15 minutes to the baking time.
2. What’s the best seafood to use in Bastilla?
Traditional seafood Bastilla includes shrimp, calamari, and white fish like cod or halibut. However, for a more luxurious version, you can customize it by adding scallops, mussels, or even lobster. Ensure to pre-cook the seafood to remove excess moisture before assembling the dish.
3. Can I use store-bought phyllo dough instead of warqa?
Absolutely! Moroccan warqa is the traditional choice, but phyllo dough works perfectly if you can’t find it. Handle it gently, brush each layer with butter or oil, and keep the sheets covered with a damp cloth while assembling to prevent drying.
4. How do I keep my Bastilla from getting soggy?
The key to avoiding a soggy Bastilla is pre-cooking the seafood and vegetables to remove excess liquid. Let the filling cool before layering it into the pastry, and don’t overdo the moisture-heavy ingredients like tomatoes or excess sauce.
5. Is Seafood Bastilla traditionally sweet or savory?
Seafood Bastilla leans more savory, unlike Chicken or Pigeon Bastilla, which includes a cinnamon-almond layer for sweetness. However, some still sprinkle a light dusting of powdered sugar and cinnamon on top for an elegant, subtle contrast.
6. What side dishes pair well with Bastilla?
Moroccan mint tea is the perfect drink pairing, while cucumber-yogurt salad or harira soup balances the dish’s richness. A light, citrusy salad also beautifully complements the warm spices.
7. Is there a way to prepare a vegetarian Bastilla?
Yes! Instead of seafood, you can create a vegetable-filled Bastilla using sautéed mushrooms, caramelized onions, and spiced chickpeas. For a touch of sweetness, you can also add almonds and dried fruit.
8. How long does leftover Bastilla last?
Leftover Bastilla stays fresh in the fridge for 2–3 days. To reheat, bake it in an oven at 180°C (350°F) for 10–15 minutes to restore its crispness. Do not microwave it, as it may cause the pastry to lose its crispness.
Have more questions? Drop them in the comments, and I’ll be happy to help! 😊
Golden and Savory: How to Make Moroccan Seafood Bastilla
Equipment
- Large pan : for sautéing seafood with spices.
- Salad bowls : for mixing ingredients and preparing the garnish.
- Round baking dish (25-30 cm diameter) : for assembling and cooking the bastilla.
- Kitchen brush : to brush melted butter onto the phyllo sheets.
- Sharp knife : to cut the bastilla into pieces.
- Fork or whisk : to beat the egg yolk which will be used to seal the layers of dough.
- Measuring spoons and cups : for precise measurement of spices and ingredients.
- Wooden spatula or spoon : to stir the filling during cooking.
- Preheat oven to 180°C (350°F) : to cook the bastilla until it has a golden crust.
- Clean tea towel : to cover the phyllo sheets and prevent them from drying out.
- If you are using Moroccan warqa dough , you will need a flat pan or crepe maker to soften it before assembling.
Ingredients
🔹 Spices and condiments:
- 1 small preserved lemon
- 4 cloves garlic chopped
- 4 to 5 pickles chopped
- 1 tsp mustard
- 3 tbsp soy sauce
- 1 heaping teaspoon of paprika
- ½ tsp turmeric
- ½ tsp cumin
- 1 pinch of cayenne pepper or harissa
- 3 tbsp lemon juice
- 5 tbsp olive oil
- Fresh parsley and coriander chopped
- Salt & pepper to taste
Seafood and fish:
- 500 g of shrimp peeled
- 500 g squid frozen calamari, cut into rings
- 700 g cod fillets or any other white-fleshed fish
Other ingredients:
- 200 g mushrooms sliced
- 1 chopped onion
- 1 leek thinly sliced (optional, can be replaced with more onion)
- 100 g Chinese vermicelli
- 8 to 10 sheets of phyllo dough or brick pastry sheets
- 50 g melted butter
- 2 tbsp sunflower oil
- 1 egg yolk to seal the dough
Topping:
- Grated cheese optional
- Whole shrimp for decoration
- Lemon slices
Instructions
1️⃣ Prepare the charmoula (spiced marinade)
- In a bowl, mix the chopped preserved lemon, garlic, pickles, mustard, soy sauce, paprika, turmeric, cumin, cayenne pepper (or harissa), lemon juice, olive oil, parsley and coriander .
- Mix well to obtain a homogeneous marinade.
2️⃣ Cooking seafood
- In a frying pan, heat a little oil and butter , then brown the shrimp with 1 tbsp. of charmoula. Salt lightly.
- Cook for 3 minutes , then set aside.
- In the same pan, add a little butter and charmoula , then brown the squid over high heat for 4 to 5 minutes . Do not exceed this time to prevent them from becoming rubbery. Set aside.
3️⃣ Cooking the fish
- Preheat the oven to 180°C (350°F) .
- Place the cod fillets on a baking sheet and brush them with charmoula .
- Bake for a maximum of 10 minutes .
- Let cool, then crumble the fish, removing any bones. Set aside.
4️⃣ Preparation of vegetables
- In a frying pan, brown the mushrooms with butter until they take on a nice color.
- In another pan, brown the onion and leek in oil and butter until golden brown.
5️⃣ Preparation of Chinese vermicelli
- Soak the vermicelli in boiling water for 5 minutes .
- Drain them and cut them into small pieces for a better texture in the pastilla.
6️⃣ Assembling the stuffing
- In a large salad bowl, mix the vermicelli, shrimp, squid, mushrooms, onions and leek .
- Add some uncooked charmoula to enhance the flavors.
- Mix all ingredients well.
7️⃣ Mounting the pill
- Grease a baking sheet with a mixture of melted butter and sunflower oil .
- Layer 4 to 5 sheets of phyllo dough , overlapping slightly and brushing each layer with melted butter.
- Place half of the stuffing in the center, then spread the crumbled fish on top.
- Cover with the rest of the stuffing and smooth the surface well.
- Fold the phyllo dough sheets over the filling, sticking them together with melted butter or an egg yolk + water mixture .
8️⃣ Finishing and cooking
- Cover the pastilla with 2 to 3 sheets of phyllo dough to seal well, always brushing with melted butter.
- Carefully turn the pastilla over onto a new baking sheet to obtain a smooth surface.
- Brush the surface with melted butter mixed with a little paprika .
- Lightly prick the dough with a toothpick to prevent it from puffing up.
- Bake in the oven at 180°C for about 1 hour (static heat).
9️⃣ Decoration and service
- When removed from the oven, leave to cool for a few minutes.
- Garnish with grated cheese, whole shrimp and lemon slices .
- Serve hot with mint tea or a fresh salad .
Notes
✅ To prevent sogginess, drain any excess seafood liquid before assembling.
✅ You can freeze unbaked Bastilla and bake straight from frozen (add 10–15 extra minutes).
✅ For a spicier kick, add ½ tsp of harissa paste to the seafood filling.
🥗 Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~450 kcal |
| Protein | ~35g |
| Fat | ~20g |
| Carbohydrates | ~40g |
| Fiber | ~3g |
| Sodium | ~400mg |
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