xiaoxl/recipe_data huggingface dataset:
Coffee Slushie (Vegan, Low-Fat)


Ingredients:
"soymilk"

Directions:
Crush ice cubes in your blender or in a freezer bag using a rolling pin or any other heavy instrument you have handy (I actually use my maglite torch ;]].
Add soy milk and vanilla and blend on high until slushie like in consistency.
Enjoy!
Nut and Granola Bars


Ingredients:
cinnamon, honey, raisins

Directions:
Preheat oven to 400F Degrees.
Place whole almonds in a zip-lock bag and crush with either a rolling pin or a mallet.
Pour in whole oats and cinnamon and shake bag to mix evenly.
Pour nut mixture onto a cookie sheet and bake for 10 minutes. Be sure to stir every 2-4 minutes to avoid burning.
Allow nut mixture to cool.
Pour into a large mixing bowl and add raisins and honey. Stir mixture to ensure it is mixed evenly.
Pour mixture into an 8 x 8 inch pan, pressing the mixture to pack it into the bottom of the pan.
Place in the refrigerator for at least 1 hour to allow it to cool and set, it will harden in the refrigerator.
Cut into 16 bars and enjoy.
Stir Fry


Ingredients:
light coconut milk, brown sugar, green curry paste, cilantro, mint, salt, ketchup, cider vinegar, garlic, water, creamy peanut butter, reduced sodium soy sauce, garlic, crushed red pepper flakes, reduced sodium soy sauce, honey, water, ginger, scallion, cornstarch

Directions:
Mix the desired sauce mix in a small bowl until blended.
Heat 1 tablespoon oil in large nonstick skillet. Put 2 tablespoon cornstarch and 1 pound protein into a large ziptop bag, seal bag and shake to coat.
Add protein to skillet; stir fry over medium-high heat 3-5 minutes until cooked through. Remove to plate.
Add 2 teaspoon oil to skillet; heat. Add 4 cups of any one or combination of vegetables; stir fry 3-5 minutes until crisp tender.
Add sauce to skillet; bring to simmer. Add protein; simmer 1-2 minutes until sauce thickens and coats mixture.
Serve with choice of side, and top with finishing touches.
Protein (1 pound]: Shelled shrimp, boneless skinless chicken breasts cut into 3/4-inch cubes, boneless sirloin flank or skirt steak cut into 1/4-inch thick strips, pork tenderloin cut lengthwise in half then crosswise into 1/4-inch slices, or firm tofu cut into 1-inch cubes.
Vegetables (4 cups]:Small broccoli florets, small cauliflower florets, sliced shiitake mushrooms, sliced white buttom mushrooms, shelled edamame, 1/2-inch red or yellow pepper strips, 1/2-inch cubanelle pepper strips, thinly sliced carrots, 1 1/2-inch long slices asparagus, snow peas, or 1/2-inch thick red onion wedges.
Finishing Touches: Cashews, peanuts, almonds, toasted sesame seeds, crushed red pepper, thinly sliced scallions, cilantro, or mint.
Sides: Jasmine rice, brown rice, buckwheat noodles, cellophane/rice noodles, lo mein noodles or stir fry noodles.
Butternut Squash Soup


Ingredients:
leeks, celery ribs, ginger, tofu, salt

Directions:
Cut the squash in half and scrape out the seeds. Place it cut-side up in a baking pan with about 1/4 inch of water. Cover with foil and bake at 375 F for about 45 minutes, or until soft. Allow to cool completely. I usually do this step early in the day.
In a large soup pot heat the oil. Add the leeks, celery and ginger and cook until soft but not browned - five to ten minutes.
Peel the cooled squash then cut into pieces and add to the soup pot. Pour in 4 of the cups of stock. Bring to a boil, then cover and simmer for 20 minutes, stirring occasionally.
Add the tofu to the pot and then puree the soup using a blender or food processor. Return to heat add remaining 2 cups of stock and the salt. Stir thoroughly.
Stewed Rabbit


Ingredients:
rabbit, mustard powder, tarragon, salt, black pepper, unsalted butter, onion, carrot, garlic cloves, white wine, flour, paprika, vegetable broth, heavy cream, portabella mushrooms

Directions:
Rinse the meat and cut in to serving size pieces. Combine and mix salt, pepper, mustard powder and tarragon. Rub all pieces with created rub and let it sit.
Cut onion in to half circles about 1/4" thick, mince 1 garlic clove and dice carrot and parsley root. Substitute parsley root with turnip if you cannot find one.
In the thick bottom stewpot ( I used cast iron pot] heat up 3 tablespoons butter and sauté meat until golden brown. Take meat out and sauté onion, garlic, carrot and parsley root or turnip until onions are translucent . All the sugars in butter and vegetables will caramelize and stick to the bottom of your pot so add wine and scrape it off, this is good stuff.  Stir in flour and paprika and add meat back in to pot. Add broth or water (I used vegetable broth because I didn't want to change rabbit meat flavor with beef or chicken] close the lid and slow simmer for about 1hr stirring occasionally. Stir in heavy cream and let it simmer for another 20-30 minute
While meat is stewing, half or quarter larger mushrooms so all of the pieces are about the same size. Preheat separate sauté pan and melt butter and add minced garlic and ginger this will flavor the butter and will bring out mushroom flavor, ginger is optional. Don't burn garlic! Add mushrooms and cook them on medium low heat uncowered until most of the mushroom moisture is gone.
Serve with rice. Plate rice with piece of meat, few mushrooms and saturate it with that delicious stew gravy and enjoy.
Pressure Cooker Beef Chili
Category: soups-stews-and-chili
By Chef John

When you ask someone why they don't use a pressure cooker, one of the most common replies is something to the effect of: I'm really not into being killed by an exploding stew. The marvels of pressurized heat are actually very simple!

Ingredients:
1 tablespoon vegetable oil
2 ½ pounds beef chuck, cut into 1-inch cubes
salt and ground black pepper to taste
1 tablespoon vegetable oil
1  onion, diced
3 cloves garlic, chopped
2 tablespoons ancho chile powder
2 teaspoons Spanish paprika
1 teaspoon ground cumin
½ teaspoon ground black pepper
½ teaspoon chipotle chile powder
¼ teaspoon cayenne pepper
½ teaspoon dried oregano
1 (10 ounce) can diced tomatoes with green chile peppers
1 ¼ cups water
⅛ cup ground corn chips  (Optional)
⅛ cup chopped fresh cilantro
⅛ cup chopped green onions

Directions:
Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Season beef generously with salt and black pepper; place meat in the skillet and cook until brown on all sides, 5 to 10 minutes. Transfer to plate and set aside. Heat 1 tablespoon vegetable oil over medium-low heat in the pot of a pressure cooker. Stir onion and garlic into pot; cook until almost translucent, 4 to 6 minutes. Stir in ancho chile powder, paprika, cumin, black pepper, chipotle chile powder, cayenne pepper, and oregano; cook until fragrant, 2 minutes. Add diced tomatoes, beef, and water; stir to combine. Lock the lid of your pressure cooker. Increase heat to high and bring to full pressure. Reduce heat to low to maintain pressure; cook for 15 minutes. Remove from heat and let rest 10 minutes. Ensure that pressure is fully released and remove the lid. Return uncovered pressure cooker to burner over high heat. Stir in corn chips and bring to a boil; cook for 5 minutes. Garnish with cilantro and green onion.

Prep time: 20 mins
Cook time: 35 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 358.4
Fat: 25.3 g
Saturated fat: 8.7 g
Carbohydrates: 8.7 g
Sugars: 1.8 g
Dietary fiber: 2.3 g
Protein: 23.9 g
Cholesterol: 86 mg
Sodium: 278.6 mg
Spicy Avocado Sauce
Category: appetizers-and-snacks
By gem

A fresh and delicious sauce. Perfect with Mexican flautas, fried tacos, or plain corn chips.

Ingredients:
5  fresh tomatillos, husks removed
4  serrano chile peppers, or to taste
2 tablespoons chopped fresh cilantro
1  ripe avocado - peeled, pitted, and quartered
salt to taste

Directions:
Blend the tomatillos, serrano chile peppers, and cilantro in a blender until smooth. Add 1 avocado quarter and continue blending until the avocado is fully incorporated into the mixture; repeat with each piece of avocado. Season with salt; continue processing until smooth. Serve immediately.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 1/2 cups

Calories: 64.2
Fat: 5.2 g
Saturated fat: 0.8 g
Carbohydrates: 4.8 g
Sugars: 1.5 g
Dietary fiber: 2.9 g
Protein: 1 g
Sodium: 3.5 mg
S'mores Bars


Ingredients:
graham crackers, flour, brown sugar, butter, egg, heavy cream, mini marshmallows

Directions:
Preheat oven to 350 degrees farenheit. Line an 8x8 pan with foil.
To make crust, crumble crackers in a food processor, add the flour, brown sugar and butter, process until it resembles fine meal.
Add the egg and mix only until moist. Transfer to pan and press into the bottom.
Bake for 20 minutes and let cool completely.
To make toppingplace cream in a saucepan and bring to a simmer. Remove from heat and add the chocolate, stir until smooth and completely melted.
Mix in the marshmallows and pour on top of the crust and spread evenly.
Chill for 2 hours and remove from pan and foil. cut into 2 inch squares. Keep refrigerated.
Roasted "french Fried"  Potatoes (Low Fat)


Ingredients:
baking potatoes, cornstarch, water, fresh rosemary, fresh thyme, garlic, salt, pepper

Directions:
Peel potatoes and cut into sticks as for French fries.
In a large bowl, combine cornstarch, water, rosemary, garlic, salt and pepper.  Stir until smooth.
Add potatoes to cornstarch mixture and toss well.
Arrange potatoes in single layer (potatoes should not touch] on a large baking sheet lined with parchment paper and brush with oil.
Bake potatoes in preheated 425 oven for 15 minutes.  Turn potatoes and continue to bake for 10 - 15 minutes longer, until brown, crisp and cooked through.
Hoisin Barbecued Duck


Ingredients:
duck, kosher salt, fresh ground black pepper, hoisin sauce

Directions:
Remove and discard, or use for other purposes, the neck, giblets and any excess fat from either end of the duck; prick the duck skin all over with a small knife, going sideways and DON'T go through to the meat and pay special attention to the fattier areas of the breasts - you want to get as much fat out as possible during the boiling time.
Fill a large pot with enough water to cover the duck (I placed the duck in the pot, filled with water, removed the duck and then placed the pot over the burner to heat]; bring the water to a boil and then carefully lower the duck into the water and push it down (wooden spoons are good here]; bring the water back to a boil, lower the heat to a simmer and cook the duck for 15 minutes.
Place a long handled spoon into the duck cavity and lift carefully, letting the cavity water drain into the pot, then place the duck onto a rimmed baking sheet lined with paper towels; pat dry, inside and out.
Season the duck with the salt and pepper, inside and out; bend back the wings and tie the legs together with twine.
Grill over indirect high heat (see my comments in my description] for 45 minutes (less if you like your duck rare]; brush the duck all over with 2 tablespoons of hoisin sauce and continue grilling until the skin is dark brown, about 10-15 minutes, watch carefully as the duck can brown pretty fast with the hoisin sauce on it.
Remove from the grill and let rest for about 10 minutes before carving.
Serve warm with remaining hoisin  sauce -- we used a lot more sauce during the serving time!
This is great with scallion cakes or you could also make a sort of 'peking duck' out of this with some mandarin pancakes, hoisin sauce and sliced green onions.
Sweet Potato Brownies


Ingredients:
sweet potato, eggs, coconut oil, raw honey, vanilla extract, baking powder, cinnamon, salt, chocolate chips

Directions:
preheat oven to 425 degrees.
use a fork to puncture holes all around sweet potato.
bake sweet potato for 25-30 minutes, until it's soft and cooked through peel off the skin and mash it up in a bowl.
turn oven down to 350 degrees.
add wet ingredients: eggs, coconut oil, honey, and vanilla to the bowl and mix together.
add dry ingredients: coconut flour, cocoa powder, baking powder, cinnamon, salt and chocolate chips.
mix well.
pour into an 8x8 glass baking dish.
bake for 30-35 minutes.
let rest to cool.
Caramel Corn and Pretzel Mix
Category: appetizers-and-snacks
By Leslie

A crunchy and delicious snack mix made with pretzels, popcorn, and pecans.

Ingredients:
1 cup unpopped popcorn
2 tablespoons vegetable oil
½ cup butter
1 cup packed brown sugar
½ cup light corn syrup
1 teaspoon baking powder
½ teaspoon vanilla extract
2 cups small pretzel twists
4 cups crispy rice cereal squares
2 cups pecan halves

Directions:
Preheat oven to 250 degrees F (120 degrees C). Place popcorn in a large pot with 2 tablespoons vegetable oil. Over a low heat, begin to pop the popcorn. Constantly shake the pot to ensure that the popcorn kernels and oil do not burn. Once the popping has slowed, remove the pot from heat. In a large saucepan, mix butter or margarine, brown sugar and corn syrup. Bring this mixture to a boil (over a medium heat) while stirring constantly. Reduce heat to medium-low and do not stir for 5 minutes. Remove the pan from heat and mix in baking powder and vanilla extract, stirring carefully. In a large baking pan, combine popcorn, pretzels, cereal and pecans. Pour the butter mixture over the popcorn mixture, stir to coat. Bake for 30 minutes, stirring the mixture after the first 15 minutes have elapsed.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 15 servings

Calories: 353.7
Fat: 19.3 g
Saturated fat: 5.1 g
Carbohydrates: 45.3 g
Sugars: 18.5 g
Dietary fiber: 3.5 g
Protein: 4 g
Cholesterol: 16.3 mg
Sodium: 233.5 mg
Meatless Lasagne


Ingredients:
butter, mushrooms, onion, mild salsa, cottage cheese, parmesan cheese, mozzarella cheese, parmesan cheese

Directions:
Sauce: Melt butter in a large saucepan and add mushrooms and onion. Saute until soft. Add pasta sauce and salsa and simmer stirring often for approximately 3 minutes.
Cheese filling: Mix the egg, cottage cheese and 1/2 cup parmesan and set aside.
Assemble in a 9X9 pan as follows:.
1/3 cup sauce.
3 lasagne noodles.
1/2 cottage cheese mixture.
1/2 of the remaining sauce.
1/2 of the mozarella cheese.
3 lasagne noodles.
remainder of cheese mixture.
remainder of sauce.
Remaining mozzarella.
1/4 cup parmesan.
Bake covered at 350 for 45 minutes uncover and bake 10-15 minutes longer. Let stand 10 minutes before serving(optional]
Serve with caesar salad and garlic bread.
Cold Eggplant With Spicy Asian Peanut Dressing


Ingredients:
Japanese eggplants, eggplants, peanut butter, soy sauce, rice vinegar, dry sherry, mirin, sugar, salt, ginger, cilantro

Directions:
Quarter the eggplants and cut them crosswise into 3-inch sections.
Steam over high heat until tender, 10-15 minutes, using a bamboo steamer or steamer basket.
Meanwhile, combine all other ingredients for the sauce, except the cilantro, and mix well.
When eggplants are tender, gently mix into the sauce in a serving dish. Sprinkle with the cilantro. Serve at room temperature or chilled.
"Wait Forever" Pork Chops


Ingredients:
applesauce, brown sugar, clove

Directions:
Brown chops with a little salt and pepper (just brown, don't cook].
In baking dish, put pork chops on the bottom, mix rest of ingredients and pour on top of chops.
Bake at 300F degrees for 1 hour (1/2 inch chops] or 1 1/2 hours (1 inch chops].
"Hold"in warm oven until ready to serve, the longer the better!
Lighter Alfredo Sauce


Ingredients:
low-fat milk, butter, garlic cloves, parmesan cheese, romano cheese, all-purpose flour

Directions:
on med-low heat sautee garlic in butter until softened and fragrant.
turn down the heat and slowly add milk and half and half.
stir in cheeses and flour.
stir frequently to combine.
when fully mixed turn up the heat a bit and continue stirring until sauce thickens.
remove from heat and serve with pasta and your choice of anything else!
Extreme Apple Cake


Ingredients:
apples, pecans, flour, sugar, cinnamon, vanilla, eggs, baking powder, baking soda

Directions:
Preheat oven to 350. Mix all the dry ingrediants together, stir in eggs and oil. Then stir in apples and pecans. Mixture will be extremely thick.
Pour in a floured/greased 13x9 pan.
Bake for 45 - 55 minutes.
Spicy Cornbread


Ingredients:
yellow cornmeal, baking powder, sugar, salt, eggs, milk, red bell pepper, onion, garlic granules, green chili pepper, corn kernel, cheese

Directions:
Preheat oven to 450°F.
Grease a ten-inch skillet and place it on the middle shelf in the oven.
Sift the cornmeal, baking powder, sugar, and salt.
Whisk the eggs then stir in milk, red bell pepper, onion, chilipepper, garlic, corn kernels and 1 cup of the cheese.
Form a well in the dry ingredients and pour in the wet ingredients.
Mix well
Carefully remove the hot pan from the oven and immediately pour the batter into the pan.
Sprinkle the remaining cheese on top and return to the oven.
Bake for 20 minutes or until a toothpick inserted in the center of the pan comes out clean.
The top should be golden brown.
Can be served warm or cold.
Zesty Cauliflower Spanich Rice from HG


Ingredients:
cauliflower, bell pepper, onion, diced tomato, chicken, vegetable broth, tomato paste, garlic, dried oregano, ground cumin, lime juice, chili powder, salt

Directions:
If starting with roughly chopped cauliflower, pulse in a blender until reduced to rice-sized pieces, working in batches as needed.
Bring an extra-large skillet sprayed with nonstick spray to medium-high heat. Add pepper and onion. Cook and stir until softened, about 5 minutes.
Add remaining ingredients, including riced cauliflower, and mix well. Bring to a boil.
Reduce to a simmer. Cover and cook for 6 minutes.
Remove lid. Cook and stir until cauliflower is tender and liquid has evaporated, about 5 minutes.
Chicken with Asparagus and Roasted Red Peppers
Category: meat-and-poultry
By MKATES

This is a one dish meal that can be prepared quickly and easily.

Ingredients:
½ cup chicken broth
1 pound boned and skinned chicken breast halves
salt and pepper to taste
½ pound fresh asparagus, trimmed and cut into 2 inch pieces
1 (7 ounce) jar roasted red peppers, drained and chopped
1 clove garlic, minced
½ cup chopped roma (plum) tomatoes
1 teaspoon balsamic vinegar, or to taste
½ cup shredded mozzarella cheese

Directions:
Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Cook 15 minutes, until chicken is almost done. Place asparagus, red peppers and garlic in skillet. Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender. Place tomatoes in skillet during last 2 minutes of cook time. Sprinkle with vinegar. Top with mozzarella cheese to serve.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 183.8
Fat: 5 g
Saturated fat: 2.2 g
Carbohydrates: 6.5 g
Sugars: 3.4 g
Dietary fiber: 1.8 g
Protein: 27.6 g
Cholesterol: 67.6 mg
Sodium: 316.5 mg
High Fibre Fruit and Nut Bran Muffins


Ingredients:
unsalted butter, brown sugar, molasses, eggs, milk, whole wheat flour, ground flax seed, cinnamon, clove, salt, baking powder, baking soda, blueberries, pecans, raisins

Directions:
Cream butter and brown sugar., Add molasses and eggs and beat well., Add milk, bran, flaxseed and cereal., Combine flour, baking powder, soda, salt, cinnamon and cloves., Add to liquid ingredients., Add fruit and nuts., Spoon into prepared muffin tins 2/3 full., Bake at 400 degrees for 18 minutes., Makes 16 average sized muffins.
Ginger Drink


Ingredients:
sugar, water, salt, lime, fresh ginger

Directions:
Bring sugar and salt to a boil with 1 cup water. Remove from heat. Stir in remaining ingredients. Sit four hours, or longer.
Strain into a pitcher or jug through a fine strainer, if you desire no pulp to be left, it will also need to be sent through cloth.
Azteca Soup Adopted


Ingredients:
olive oil, garlic, onions, celery, chili powder, cumin, tomatoes, corn, basil, avocado, lime juice, sour cream, basil

Directions:
In a medium saucepan, saute garlic, onions, jalapeno pepper, and  celery in the  olive oil for about 5 minutes.
Add tomato pieces, chili  powder, and cumin, and  cook down over medium heat for about 10  minutes, stirring often.
Add corn,  basil, reserved tomato juice, and  stock, bring to a boil, then reduce  heat and  simmer 15 minutes.
When ready to serve, remove soup from heat and stir in the  lime  juice and avocado.
Break several nacho chips into each bowl, ladle  in the soup, then top each with a spoonful of sour cream.
Toss on  a few basil shreds  and stick a nacho chip on top.
Serve  immediately.
Sweet Potato Cheesecake


Ingredients:
flour, butter, sugar, cinnamon, sweet potatoes, butter, cinnamon, nutmeg, vanilla, cream cheese, sugar, eggs, flour, light brown sugar, butter, cinnamon, pecans

Directions:
Stir flour, 1/2 cup butter, 1/4 cup sugar, 1/2 teaspoons cinnamon and the egg yolk mixture to form a ball.  Pat about 2/3 rds of the dough on bottom only of 10 inch springform pan (with side removed] to make bottom crust 1/8 inch thick.
Bake at 400 degrees for 8 to 10 minutes or until crust just begins to brown around edge.
Reduce oven temperature to 300 degrees.
Attach side to pan.  Pat remaining dough about 1 inch up inside of pan.
Beat sweet potatoes, 1 tablespoons butter, 1 teaspoon cinnamon, 1 teaspoon nutmeg and vanilla in medium bowl with electric mixer on low speed until blended; set aside.
Beat cream cheese and 1 cup sugar at medium speed about 1 minute or until smooth.
Beat in sweet potato mixture on low speed about 1 minute until blended.
Beat in eggs, one at a time.
Pour batter into springform pan.
Place springform pan in larger pan.
Pour very hot water into larger pan to 1/3 the height of springform. pan. Bake 1 hour 30 minutes or until center is set, adding very hot water to larger pan as needed.
Pecan Crumb Topping.
Mix flour, brown sugar, butter and cinnamon in small bowl until crumbly.  Stir in pecans.
Sprinkle Pecan Crumb Topping over cheesecake.
Bake about 30 minutes or until topping is set.
Cool.
Chef John's Butter Puff Biscuit Dough
Category: bread
By Chef John

This biscuit dough is similar to puff pastry but uses a much less fussy procedure. It works great for fruit tarts, ham and cheese turnovers, and chocolate croissants--and of course, plain biscuits served with butter and jam.

Ingredients:
2 cups self-rising flour
¾ cup cold water, or as needed
7 tablespoons frozen unsalted butter

Directions:
Place self-rising flour and cold water in the bowl of a stand mixer. Using dough hook attachment knead to form a soft, slightly elastic, but not too sticky dough, about 2 minutes. Form dough into a ball and wrap in plastic wrap. Refrigerate at least 30 minutes. Place chilled dough on a floured surface and roll out to a 1/2-inch thick rectangle using just enough flour to keep it from sticking. Grate about 4 tablespoons of frozen butter onto the surface of the dough to within about 1/2 inch of the edge. Lightly flour a sheet of plastic wrap. Spread the plastic wrap, floured side down, onto the butter and gently press the butter into the dough. Carefully remove the plastic wrap. Fold 1/3 of the dough over the middle third; then fold the other 1/3 over the middle into a tri-fold with 2 layers of butter. Roll dough again into a rectangle, brush off excess flour, and create another tri-fold. Roll again to about a 1-inch thickness. Wrap dough in plastic wrap and refrigerate for another 30 minutes. Place chilled dough again on a floured surface, roll into a rectangle, and make another tri-fold. Roll back out again into a 1/2-inch thick rectangle. Grate about 3 tablespoons butter onto the surface of the dough. Cover with floured plastic wrap and press butter into dough. Remove plastic wrap. Give dough another tri-fold and press layers together. Roll out dough and fold in half. Roll out again, and fold in half. Roll out dough one more time. Wrap in plastic wrap and chill until ready to use. Bake at 400 degrees F (200 degrees C); see Cook's Note.

Prep time: 30 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 266.3
Fat: 13.8 g
Saturated fat: 8.6 g
Carbohydrates: 30.9 g
Sugars: 0.1 g
Dietary fiber: 1.1 g
Protein: 4.3 g
Cholesterol: 35.6 mg
Sodium: 531.9 mg