xiaoxl/recipe_data huggingface dataset:
Slow Cooker Peach Cobbler


Ingredients:
sugar, Bisquick baking mix, sugar, milk, ice cream

Directions:
STEP 1 Spray 6-quart slow cooker with cooking spray. In large bowl, gently toss peaches and 1/4 cup of the sugar. Turn into slow cooker.
STEP 2 In medium bowl, gently beat Bisquick mix, sugar and milk with whisk until blended. Pour over peaches in slow cooker.
STEP 3 Cover; cook on low heat setting 3 hours or until cobbler is set in center.
STEP 4 Serve cobbler with ice cream.
Aloha Char Siu / Sui


Ingredients:
sherry wine, molasses, garlic cloves, soy sauce, plum sauce, hoisin sauce, salt, sugar, Chinese five spice powder

Directions:
Preheat oven to 400 degreesMix seasonings together and let sit for 10-20 minutes.
Make cuts, about 1/4 inch deep, on top and bottom of meat.
Take mixed ingredients and marinate Pork Loin for 2-4 hours.
Place Pork Loin and marinade into meatloaf/bread pan and into oven for 25 minutes, checking occasionally to baste.
Turn Pork Loin over, baste, and cook for another 25 minutes.
Remove from oven and place onto dish, pour some of the marinade from pan on top, and serve.
Coconut and Chia-Seed Pudding


Ingredients:
coconut milk, strawberry

Directions:
Pour the chia seeds into a jar., Pour the coconut milk over the chia seeds., Put a lid on the jar and shake to combine., Add strawberries and almonds on top and serve.
So Easy and so Good Pasta Quick Quick


Ingredients:
linguine, extra virgin olive oil, garlic, salt, pepper, green pepper, fresh broccoli, parmesan cheese, half-and-half cream

Directions:
Put pasta cooking.
Heat oil in skillet and saute the garlic and peppers.
Add chilli flakes, pepper and salt to taste.
Add the cream- stir well.
Add the cheeses- mix both in well- it should look a bit creamy and thick.
In the last 2 minutes of cooking the pasta, add the broccoli to the pasta pot.
(This will cook it a bit, but still leave it crunchy].
Drain pasta and add to the sauce mixture, toss well and plate.
Garnish with additional parmesan cheese.
Enjoy!
White Chocolate Icing


Ingredients:
white chocolate, flour, milk, sugar, butter, margarine, vanilla

Directions:
Melt chocolate in top of double boiler.
Stir flour into chocolate.
Add milk a little at a time and blend well.
Cook over medium heat, stirring constantly, until very thick.
It should have the texture and consistency of thick pudding.
Cool completely.
In a large bowl, beat sugar, butter and vanilla until light and fluffy.
Gradually add cooled chocolate mixture and beat until icing is the consistency of whipped cream.
Hazelnut Dessert Coffee


Ingredients:
coffee, cinnamon stick

Directions:
Brew coffee and stir in Frangelico., Add whipped topping and garnish with cinnamon stick if desired.
Fettucine With Scallops and Yellow Squash


Ingredients:
onion, small mushroom, olive oil, garlic cloves, cherry tomatoes, tomato sauce, tomato paste, basil, thyme, salt, pepper, fettuccine, scallops, sour cream

Directions:
Bring a large pot of water to a boil.
If mushrooms are small,leave them whole; otherwise, half or quarter them; set aside.
Halve the squash lengthwise, then cut crosswise into 1/4-inch half rounds; set aside.
In a large skillet warm the olive oil over medium-high heat until hot but not smoking. Add the onion and garlic and cook until the mixture begins to brown, about 5 minutes.
Add the mushrooms,cherry tomatoes, tomato sauce, tomato paste, basil, thyme, salt and pepper and bring the mixture to a boil. Reduce the heat to low, cover and simmer for about 30 minutes.
Add the pasta to the boiling water and cook until al dente, 8 to 10 minutes.
Return the sauce to a boil over medium high-heat. Add the squash scallops and sour cream, and return to a slow boil. Cook, stirring, until the scallops are cooked through and the sauce has thickened slightly, about 4 minutes.
Drain the pasta and served topped with scallops and sauce.
Real Indian Mango Chutney
Category: side-dish
By Michelle 

This chutney has a sweet and sour taste and goes particularly well with samosas and mint raita. Make it at least 2 weeks in advance for enhanced flavor or 1 day before serving.

Ingredients:
2 ¼ cups diced fresh mango
¼ cup salt
2 ½ cups water
2 ⅓ cups white sugar
2 cups vinegar
½ cup raisins
½ cup chopped pitted dates
2  cinnamon sticks
2 teaspoons minced fresh ginger root
2 teaspoons crushed garlic
2 teaspoons ground dried chile pepper
10  half-pint canning jars with lids and rings

Directions:
Put mango into a large bowl. Sprinkle salt over the mango. Pour water over the mango. Let mango soak for 1 hour to overnight. Drain and discard liquid from the mango. Stir sugar and vinegar together in a saucepan over medium heat; bring to a boil. Add drained mango to the liquid; stir to coat. Stir raisins, dates, cinnamon sticks, ginger, garlic, and ground dried chile pepper into the mango mixture; bring again to a boil, stirring occasionally. Reduce heat to low and simmer mixture until thickened, about 1 hour. Remove from heat to cool completely. Sterilize jars and lids in boiling water for at least 5 minutes. Pack chutney into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Prep time: 30 mins
Cook time: 1 hr 10 mins
Total time: 3 hrs 10 mins
Yields: 24 servings

Calories: 104.7
Fat: 0.1 g
Carbohydrates: 27.1 g
Sugars: 25.5 g
Dietary fiber: 0.8 g
Protein: 0.3 g
Sodium: 1.6 mg
Barbara's Cardamom Cookies


Ingredients:
butter, granulated sugar, brown sugar, egg, vanilla extract, flour, cardamom, salt, walnuts, pecans, butter, confectioners' sugar, vanilla extract, milk

Directions:
Cream 1 cup butter and the granulated and brown sugars until fluffy.
Add the egg yolk and 1 teaspoon vanilla, mix well.
Stir in the flour, cardamom and salt.
Spread in an ungreased 10 x 15" baking pan.
Beat the egg white until bubbly but not forming peaks.
Brush the dough with the egg white and sprinkle with the chopped nuts.
Bake at 275°F for 1 hour.
In a saucepan, melt the 1 1/2 Tablespoon butter until it browns slightly, remove from heat.
Beat in 1 cup confectioner's sugar and the 1/2 teaspoon vanilla.
Add enough milk to make a"drizzling" consistency.
Drizzle on baked dough.
Cut into bars.
Baked Eggs with Ham and Chives


Ingredients:
eggs, ham, chives, parmesan cheese

Directions:
Preheat the oven to 300 degrees F.
Butter ramekin or custard cup.
Break egg in the ramekin add a tablespoon of cream.
Then add any other seasonings you desire (I listed a couple above but you could add: a bit of butter, some crumbled bacon, some grated cheese].
Improvise.
If you have fresh herbs, a sprinkle of parsley, chervil, or tarragon are all tasty.
Then put the ramekins in a water bath.
A water bath is simply a flat pan with some water in it.
The water cushions the heat as it reaches the ramekin.
Place the pan with ramekins in the oven.
Cook for 12 or so minutes, then check the eggs.
You want the whites to completely set, and the yolks to thicken but still be soft.
If not done, check at three or four minute intervals.
The eggs should definitely be done in 20 minutes.
Serve in ramekins.
Flourless Orange Almond Cake


Ingredients:
oranges, sugar, baking powder, vanilla, eggs

Directions:
poke holes in the oranges and simmer 40 min or until soft.
preheat oven 350, grease cake pan.
quarter oranges and remove the pith, let cool.
food process the oranges (rind included].
add almonds, sugar, powder, vanilla.
add eggs and process.
bake 60 minutes or until firm.
Healthy Warm Artichoke Dip


Ingredients:
artichoke hearts, plain low-fat yogurt, parmigiano-reggiano cheese, garlic cloves, fresh basil

Directions:
Finely chop artichoke hearts and put in a microwave-safe dish., Add yogurt, cheese, garlic, and basil. Mix well., Microwave 3 minutes on high. Stir. Microwave 2 minutes more. Serve warm.
Gingerbread Dough


Ingredients:
dark brown sugar, golden syrup, powdered ginger, butter, egg, bicarbonate of soda, hot water, plain flour

Directions:
oven 180oc/gas 4   for 8/10 mins at top of oven.
*the syrup mixture must cool for about half an hour and the dough must rest also for a half an hour so allow some time in advance for this.
*melt sugar/syrup/butter and spice slowly and cool.
in a large saucepan.
Beat an egg and mix the bicarb with water.
Mix this into the syrup mixture.
Start adding the flour slowly and mixing it all inches.
It will start to get hard towards the end but just keep going.  If the mixture is too still at the end part of the mixing , put your bowl over a bowl of warm water and this will loosen the mixture slightly  to enable you to mix in the last amount of flour.
Chill the dough in cling film for about half an hour and its ready to use.
this dough is extremely versatile  and will take on any shape or indentation, shape or pattern.  See edible birthday cards.
Blackened Redfish


Ingredients:
unsalted butter, sweet paprika, salt, onion powder, garlic powder, cayenne pepper, white pepper, black pepper, dried thyme leaves, dried oregano leaves

Directions:
NOTE: Fish fillets (preferably redfish, pompano or tilefish] cut about 1/2 inch thick.
Redfish and pompano are ideal for this method of cooking.
If tilefish is used, you may have to split the fillets in half horizontally to have proper thickness.
If you can't get any of these fish, salmon steaks or red snapper fillets can be substituted.
In any case, the fillets or steaks must not be more than 3/4 inch thick.
Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish], at least 10 minutes. (FT - this recipe is *NOT* for the faint of heart] Meanwhile, pour 2 Tablespoons melted butter in each of 6 small ramekins; set aside and keep warm.
Reserve the remaining butter in its skillet.
Heat the serving plates in a 250F oven.
Thoroughly combine the seasoning mix ingredients in a small bowl.
Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting by hand.
Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up].
Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet].
Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more.
Repeat with remaining fillets.
Serve each fillet while piping hot.
To serve, place one fillet and a ramekin of butter on each heated serving plate.
Gluten and Dairy Free Banana Steamed Cake With Sugar Crumb Toppi


Ingredients:
potato starch, dark brown sugar, baking soda, ground cinnamon, eggs, canola oil, dark brown sugar, dark brown sugar, cinnamon, canola oil

Directions:
1. Boil water on high heat for the steamer beforehand.
2. In a bowl, sift together the dry ingredients. Make sure to mix it well. Set it aside.
3. In another larger bowl, beat the eggs then combine mashed/pureed bananas and canola oil.
4. With a mixer, gradually add the dry ingredients until every last bit is blended.
5. Oil a baking pan or any type of container appropriate for steaming. (It doesn't really matter what shape it is as long as it fits the steamer and can also contain the batter leaving an inch allowance for puffing up.].
6. When the water boils, place the container and steam for 20 minutes.
7. Mix the ingredients for the sugar crumb topping. Mix well.
8. After 25 minutes, the cake has already puffed up. Spread the sugar crumb topping and continue steaming for 5 more minutes or until a fork or toothpick comes out clean when the middle part of the cake is poked all the way through.
9. Place on a rack and let it cool for about 20 minutes(or until you can resist the urge of devouring the whole thing]. Enjoy!
Potato & Onion Pie (Vegetarian)


Ingredients:
potatoes, onion, eggs, carrots, oregano, anise seed, milk, parmesan cheese, salt

Directions:
Cut the potatoes into cubes. Boil them in slightly salted water until they start to soften. Remove them while still slightly hard and drain thoroughly.
Mix the potatoes, onion and carrot and place them in the pie crust.
Dissolve the mushroom stock cube in water then pour it into the pie.
Beat the eggs with the milk, then pour it into the pie.
Sprinkle the oregano and aniseed over the potatoes, and then the parmesan cheese over the top.
Add the pie crust top and bake for around 30 minutes at 170°C.
Kiwi Steak Sandwich


Ingredients:
ketchup, butter, cheese

Directions:
Spread some butter on you bread., Cut the fat of your steak slices., Place  them on the bread., Spread ketchup over., Put together like sandwiches., Cut into 4 squares., Best served cold from the fridge, but perfect in a lunch box.
Baked Acorn Squash With Apple Stuffing


Ingredients:
acorn squash, apples, celery, onions, margarine, salt, fresh ground pepper

Directions:
Preheat oven to 400 degrees.
Prepare a square baking pan with cooking spray.
Place squash cut-side down in a baking pan.
Bake 20 minutes.
While squash is baking, combine apples, celery, onion, margarine and 2 tablespoons water in a medium bowl; mix well.
Turn squash cut-sides up.
Sprinkle with salt and pepper.
Divide apple mixture to fill cavities of the squash.
Bake stuffed squash halves, covered with foil, 30 minutes or more.
Serve hot.
Greek Cucumber Salad


Ingredients:
cucumber, tomatoes, chickpeas, kalamata olive, scallion, parsley, garlic, sugar, extra virgin olive oil, of fresh mint

Directions:
Combine the cucumbers, tomatoes, chickpeas, olives, scallions and parsley in a large bowl.
Whisk together lemon juice, garlic, sugar, salt and pepper for the vinaigrette in a bowl.
Drizzle olive oil into lemon juice mixture in a steady stream.
Stir in mint and adjust seasonings to taste.
Toss salad with vinaigrette just before serving.  Serve at room temperature.
Serve with toasted pita bread pieces, if desired.
Lucky Charms Treats


Ingredients:
butter, margarine, marshmallows, miniature marshmallows

Directions:
Grease 9x9x2-inch pan.
Melt margarine and marshmallows until smooth, either over medium heat in a saucepan or in the microwave.
Stir in Lucky Charms until well coated. Press into pan with buttered hands.
Cut into squares when cool.
Fudge Mousse and Caramel-Nut Trifle


Ingredients:
character(0]

Directions:
MIX caramel topping with crumbled cookies. Reserve 2 tablespoons of cookie mixture for garnish.
WHISK hot fudge topping in medium bowl, gradually incorporating one container whipped topping. Stir remaining container whipped topping in separate bowl until fluffy.
LAYER ingredients in a trifle bowl or 2 1/2-quart glass bowl in the following order. Place half of fudge mousse in bottom of bowl. Top with half of plain whipped topping. Spoon all but reserved cookie mixture over topping. Top with remaining fudge mousse. Dollop remaining plain whipped topping in the center. Crumble reserved cookie mixture over topping. Refrigerate 1 hour before serving.
Confetti Crab Salad


Ingredients:
mayonnaise, fresh lemon juice, mustard, scallion, fresh dill, fresh tarragon, fresh parsley, salt, pepper, lump crabmeat, red bell pepper, lettuce leaves, yellow bell pepper, avocado

Directions:
In a large bowl whisk together the mayonnaise, lemon juice, mustard, scallions, all the herbs, salt & pepper until blended.
Fold in crabmeat, then the bell peppers (& avocado, if using].
Season with additional salt & pepper, if needed.
Lay 2 lettuce leaves on each of 4 salad plates & divide the crab salad accordingly ~ Enjoy!
Dark Chocolate Covered Nibs


Ingredients:
"chocolate chips"

Directions:
1. Place chocolate chips on a microwave safe plate. Microwave for about 60 to 90 seconds. Stir until smooth.
2. On a piece of foil scatter some nibs.
3. Use a teaspoon to drizzle the chocolate over the nibs to coat them.
4. Set aside for 10 minutes to harden. They will easily pop off the foil.
5. Keep in a sealed contained for up to 3 days - they won't last that long anyways! haha.
Newfoundland Toutons


Ingredients:
sugar, sugar, water, 2% low-fat milk, shortening, cold water, salt, all-purpose flour, pork

Directions:
Dissolve 1 tbsp sugar in the lukewarm water, Sprinkle with the yeast let stand 10 minutes, then stir briskly with a fork.
Scald the milk; add shortening, stir until melted.
Add cold water, salt and 1 tsp sugar.
Make sure that the milk mixture is lukewarm then add yeast.
Stir until blended.
Add 2 cups flour and beat with a  wooden spoon until smooth.
Gradually add more flour until you have a moist dough that no longer sticks to the bowl.
Turn dough onto a lightly floured board and knead for at least 10 minutes.
Shape into a ball and place in a greased bowl, turning the ball to grease the top. cover with a damp cloth and allow to rise in a warm, draft free place (I put mine in the oven with the oven light on] Leave until it has doubled in size.
Punch down the dough and squeeze off pieces of dough approx 1/3 cup, flatten to approx 1/2" circular or triangle shape.
Fry the pork fat until scrunchins are golden brown and crisp, remove scrunchins.
Fry the toutons in the pork fat until golden on both sides.  Put some scrunchins on the touton.
Bran Muffins a la Brian
Category: bread
By Tammy

A bran muffin made with buttermilk and golden raisins. This is a recipe that is a combination of a variety of trials and errors.  It is the only bran muffin recipe my husband likes.

Ingredients:
1 ¼ cups wheat bran
1 cup buttermilk
½ cup vegetable oil
¾ cup brown sugar
1  egg
1 tablespoon molasses
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup golden raisins

Directions:
Preheat the oven to 400 degrees F (200 degrees C).  Grease a 12 cup muffin tin, or line with paper muffin liners. In a small bowl, mix together the wheat bran and buttermilk. Set aside to soak until thickened, about 10 minutes. In a large bowl, use an electric mixer to blend together the brown sugar, vegetable oil, egg and molasses. Stir in the bran mixture. Combine the flour, baking powder, baking soda and salt; stir into the batter until just moistened. Mix in raisins. Spoon batter into muffin cups, filling 3/4 full. Bake for 15 to 20 minutes in the preheated oven, until the tops spring back when lightly pressed.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 12 muffins

Calories: 223.4
Fat: 10.1 g
Saturated fat: 1.7 g
Carbohydrates: 33.1 g
Sugars: 19.4 g
Dietary fiber: 3.1 g
Protein: 3.5 g
Cholesterol: 16.3 mg
Sodium: 264.6 mg
Sandy's Sweet Slow Cooker Sauerkraut
Category: side-dish
By MellieLynn

Every New Year's Day, my mom would make her 'famous' sauerkraut. It is more than a traditional meal to ensure a prosperous new year; it is simply delicious (and easy)! Even for those who do not usually enjoy sauerkraut, this recipe's sweet flavor is hard to resist!

Ingredients:
1 quart sauerkraut, drained and rinsed
1 ½ cups water
¾ cup diced carrot
¾ cup brown sugar
⅔ cup chopped apple
½  sweet onion, minced
1 teaspoon caraway seeds
salt and ground black pepper to taste
1 pound fully cooked kielbasa, cut into 1-inch pieces  (Optional)

Directions:
Place sauerkraut, water, carrot, brown sugar, apple, sweet onion, caraway seeds, salt, and black pepper in a slow cooker. Cook on Low for about 7 hours; add kielbasa. Cook for one more hour.

Prep time: 20 mins
Cook time: 8 hrs
Total time: 8 hrs 20 mins
Yields: 8 servings

Calories: 264.3
Fat: 15.7 g
Saturated fat: 5.3 g
Carbohydrates: 23.5 g
Sugars: 18.1 g
Dietary fiber: 4 g
Protein: 8.3 g
Cholesterol: 37.5 mg
Sodium: 1302 mg
Delicious Salmon
Category: main-dish
By campagnes

This salmon is so easy, you won't believe how delicious it is. I serve it with rice prepared with chicken broth and a little onion instead of plain water and buttery steamed broccoli with sliced almonds.

Ingredients:
⅓ cup soy sauce
¼ cup olive oil
¼ cup brown sugar
2 teaspoons lemon pepper
2 cloves garlic, minced
1 pound skin-on salmon fillet

Directions:
Whisk together the soy sauce, olive oil, brown sugar, lemon pepper, and garlic in a shallow dish; lay the salmon fillets into the mixture with the skin side facing up. Allow to marinate in the refrigerator 4 to 8 hours or overnight. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Remove salmon from the marinade and arrange on a baking sheet. Discard the marinade. Cook the salmon under the broiler until lightly browned and the flesh flakes easily with a fork, 7 to 10 minutes. Allow the salmon to rest 5 minutes before slicing and serving.

Prep time: 10 mins
Cook time: 7 mins
Total time: 4 hrs 22 mins
Yields: 4 fillets

Calories: 318.2
Fat: 17.4 g
Saturated fat: 2.5 g
Carbohydrates: 15.8 g
Sugars: 13.8 g
Dietary fiber: 0.3 g
Protein: 24.1 g
Cholesterol: 59.3 mg
Sodium: 1513.9 mg
Spiced Roasted Parsnip Soup


Ingredients:
parsnips, carrots, onion, tomatoes, garlic cloves, olive oil, black mustard seeds, ground cumin, powdered turmeric, fresh parsley

Directions:
Preheat oven to 350 degrees.
place all the vegetables including the garlic into a large bowl, add the olive oil, spices, seasoning and mix together.
Transfer mixture onto a baking tray and roast in the oven until the vegetables are soft and beginning to brown.
Remove vegetables from the oven and place in a blender of food processor and blend thoroughly, adding hot stock through the spout until the desired consistency is reached.
Add salt and pepper.
Add a squeeze of lemon juice to each bowl and garnish with parsley.
Chocolate Guinness® Cupcakes with Irish Cream Frosting
Category: world-cuisine
By Cara

Good St. Patrick's Day dessert. Very light and moist. The frosting is the showstopper, though!

Ingredients:
1 ¼ cups butter
¾ cup unsweetened cocoa powder
1 cup Irish stout beer (such as Guinness® Extra Stout), room temperature
1 tablespoon vanilla extract
1 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 ⅔ cups white sugar
2  eggs
1 ½ cups butter, softened
3 ½ cups confectioners' sugar
¼ cup Irish cream liqueur (such as Bailey's®)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease 3 mini-muffin tins or line cups with paper liners; this recipe makes about 66 mini cupcakes. Melt 1 1/4 cups butter in a saucepan over low heat, add cocoa powder, and whisk until smooth. Stir in beer and vanilla extract. Remove from heat and allow to cool. Combine flour, baking soda, baking powder, and salt and sift into in a large bowl. Mix in sugar. Add beer mixture and stir until thoroughly combined. Add eggs, stirring until well incorporated. Spoon batter into the prepared mini-muffin cups, filling each 3/4 full. Bake in the preheated oven until tops spring back when lightly pressed, 10 to 11 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes. Beat 1 1/2 cups butter and confectioners' sugar in a bowl using an electric mixer. Add Irish cream liqueur, 1 tablespoon at a time, and beat until light, fluffy, and white in color, about 10 minutes. Top cooled cupcakes with frosting.

Prep time: 30 mins
Cook time: 10 mins
Total time: 1 hr
Yields: 66 mini cupcakes

Calories: 131.8
Fat: 8 g
Saturated fat: 5 g
Carbohydrates: 14.6 g
Sugars: 12 g
Dietary fiber: 0.4 g
Protein: 0.7 g
Cholesterol: 26 mg
Sodium: 92.3 mg