xiaoxl/recipe_data huggingface dataset:
Copycat Mc Donald's® Famous French Fries


Ingredients:
russet potatoes, sugar, corn syrup, hot water, shortening, salt

Directions:
Peel the potatoes. In a large mixing bowl, combine sugar, corn syrup, and hot water. Make sure the sugar is dissolved. Using a french fry slicer, cut the peeled potatoes into shoestrings. The potatoes should be 1/4" x 1/4" in thickness, and about 4" to 6" long. (You can do this with a knife, but it is alot of work].
Place the shoestringed potatoes into the bowl of sugar-water, and refrigerate. Let them soak about 30 minutes.
While they're soaking, pack the shortening into the deep fryer. Crank up the temperature to "full". The shortening has to pre-heat for a very long time. It will eventually liquify. After it has liquified and is at least 375°, drain the potatoes and dump them into the fryer. (be careful, it will be ferocious].
After 1 to 1 1/2 minutes, remove the potatoes and place them on a paper towel lined plate. Let them cool 8 to 10 minutes in the refrigerator.
While they're cooling, add the lard or beef drippings to the hot Crisco®. Again, crank the temperature to full. Stir in the lard as it melts into the oil. It will blend inches.
After the deep fryer is reheated to 375°-400°, add the potatoes and deep fry again. This time for 5-7 minutes until golden brown. Remove and place in a large bowl.
Sprinkle generously with salt, then "toss" the fries to mix the salt evenly.
Serve hot, serve immediately, and enjoy! Depending upon the size of the potatoes, this recipe make about 2 medium sized fries.
Special Notes: If you want more fries, double the recipe---but DON'T double the cooking oil. Just cook them in shifts, adding about 1/4 cup more Crisco® and 1 tablespoon lard for the second batch.
Pizza Sauce and Pizza Dough


Ingredients:
plum tomatoes, garlic cloves, olive oil, oregano, tomato paste, sugar, salt, flour, salt, honey, olive oil, water, olive oil

Directions:
For Sauce:
If tomatoes are not very finely chopped, you can also use food processor to pulse tomatoes several times or  use immersion blender for 10 - 20 seconds.
Lightly cook garlic in olive oil.  Add all ingredients and simmer for about 45 minutes.  You will not use all the sauce for 1 pizza.  Freeze the rest for later use.
For Dough:
Combine yeast, lukewarm water and honey in a small bowl.  This is to proof the yeast and it's ready to use when you see it foaming - about 10 minutes.
Combine yeast mixture, flour, salt, and olive oil  and use bread hook for easy preparation.  Knead until satiny smooth.  Place it in a oiled large bowl, cover and let rest until doubled about 2 to 2 1/2 hours.
Or knead for 10 minutes or until smooth.  Place it in a oiled large bowl, cover, and let it rest until double - about 2 to 2 1/2 hours.
Or use automatic bread maker and use the dough cycle. Place in oiled large bowl, cover, and let it rest until double - about 2 - 2 1/2 hours.
Roll out to fit the pizza pan about 12 inches round.  Brush with some olive oil and then spoon on pizza sauce.  Use whatever fixings you like on top and bake  425 F degrees oven for about 20 to 25 minutes.  Every oven is different so check often to make sure they don't burn and bake until done.
Lemon-Pepper Fresh Flounder Fillets
Category: seafood
By SHORECOOK

Served with a wedge of lemon and your favorite condiment, this dish is sure to please. Another way to get fiber into your diet. Serve with a wedge of lemon and tartar sauce.

Ingredients:
1 cup bran cereal (such as Fiber One®)
2 teaspoons lemon-pepper seasoning
2 cups vegetable oil for frying
1 cup all-purpose flour
1  egg
1 tablespoon milk
4 (4 ounce) flounder fillets

Directions:
Place bran cereal in a blender; blend until pulverized. Transfer to a shallow bowl and mix in lemon-pepper seasoning. Heat oil in a deep skillet over medium heat to 350 degrees F (175 degrees C). Place flour in a medium bowl. Whisk egg and milk together in another medium bowl. Dredge a flounder fillet in flour; shake off excess. Dip into egg mixture. Lift up so excess egg drips back in the bowl. Press into crushed bran to coat both sides. Place the breaded flounder, unstacked, onto a plate. Repeat with remaining fillets. Add fillets to the hot oil and deep fry for 3 minutes, turning once halfway through. Remove to a paper towel-lined plate to drain.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 4 fillets

Calories: 438.9
Fat: 22.8 g
Saturated fat: 4 g
Carbohydrates: 37.9 g
Sugars: 0.7 g
Dietary fiber: 4.7 g
Protein: 22.9 g
Cholesterol: 101.3 mg
Sodium: 435.3 mg
New Mexico Green Chile Meatloaf
Category: main-dish
By BARBARA1940

Growing up in New Mexico, we had access to the Hatch green chile (the best!). I add green chile to a lot of my recipes and it rather sets this meatloaf off. It's very good cold, made into sandwiches the second day.

Ingredients:
1 ½ pounds hamburger
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can diced green chiles
¾ cup chopped onion
½ cup milk, or as needed
2  eggs
15  crushed crackers
½ teaspoon salt, or more to taste
½ teaspoon ground black pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan. Mix hamburger, tomatoes, green chiles, onion, milk, eggs, crackers, salt, and pepper together in a bowl. Transfer to the prepared loaf pan. Bake in the preheated oven until until no longer pink in the center, about 1 hour and 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let cool in the pan for 10 minutes before transferring to a serving dish.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 35 mins
Yields: 1 meatloaf

Calories: 260.1
Fat: 16.6 g
Saturated fat: 6.1 g
Carbohydrates: 8.9 g
Sugars: 3.8 g
Dietary fiber: 1.1 g
Protein: 17.3 g
Cholesterol: 99.9 mg
Sodium: 608.1 mg
Lebanese Lemon Lentil Soup
Category: soups-stews-and-chili
By Debra Fox Sullivan

This wonderful comfort soup is a balance of lemon, salt, heat, and savory herbs. Serve it on a cold day. Can be made vegan, vegetarian, or with chicken easily.

Ingredients:
2 tablespoons olive oil
1 large yellow onion, diced
2 stalks celery with leaves, diced
2  carrots, diced
1 ½ teaspoons minced garlic
6 cups water
2 cups French green lentils
2 tablespoons chopped fresh parsley
1 tablespoon salt, or more to taste
1 tablespoon ground coriander
1 tablespoon ground cumin
1 ½ teaspoons ground black pepper
½ teaspoon cayenne pepper
¼ cup butter  (Optional)
1 cup all-purpose flour  (Optional)
1  lemon, cut into wedges
2 tablespoons chopped fresh parsley
freshly ground black pepper

Directions:
Heat olive oil in a large heavy-bottomed pot over medium heat. Cook and stir onion, celery, and carrots until slightly tender, about 5 minutes. Add garlic; cook and stir until fragrant, 30 seconds. Add water, lentils, 2 tablespoons fresh parsley, salt, coriander, cumin, black pepper, and cayenne pepper; stir to incorporate. Cover and simmer until lentils are tender, stirring occasionally, 1 1/2 hours. Whisk butter and flour together in a small saucepan over medium-low heat; stir constantly until thickened and paste-like, about 10 minutes. Reduce heat to low, stirring every 2 to 3 minutes, until light brown, about 20 more minutes. Whisk flour paste into finished soup, a spoonful at a time, until smooth and creamy. Serve with lemon wedges,  2 tablespoons parsley, and a sprinkle of freshly ground pepper.

Prep time: 30 mins
Cook time: 1 hr 35 mins
Total time: 2 hrs 5 mins
Yields: 10 servings

Calories: 267.6
Fat: 8.2 g
Saturated fat: 3.4 g
Carbohydrates: 37.8 g
Sugars: 2.2 g
Dietary fiber: 13.9 g
Protein: 12 g
Cholesterol: 12.2 mg
Sodium: 755.2 mg
Salmon With Chili-honey Glaze


Ingredients:
salmon fillets, lime juice, honey, ground cumin, chili powder, salt, fresh ground black pepper, lime wedge

Directions:
Heat oven to 450 degrees.
Place salmon in a foil-lined baking pan.
Combine orange and lime juices, honey, cumin, chili powder and hot sauce, stirring well to dissolve the honey.
Pour about half of the glaze over the salmon, sprinkle with salt and pepper and bake 12 minutes per inch of thickness.
Halfway through the cooking time, pour the remaining glaze on top.
When the salmon is cooked through, remove from the oven.
Spoon the thickened glaze in the bottom of the pan over the salmon and serve with wedges of lime.
Roasted Cauliflower With Capers


Ingredients:
cauliflower, olive oil, butter, garlic cloves, capers, caper juice

Directions:
Preheat oven to 450F.
Trim, and cut cauliflower into small florets.
Spread in a roasting pan or rimmed baking sheet. drizzle with olive oil, season with salt and pepper. toss to combine.
roast, tossing once or twice, until cauliflower is golden brown and tender, 20 to 25 minutes.
in a small skillet, melt butter over medium heat. cook garlic cloves, stirring often, until lightly browned ( 2 to 3 minutes].
remove from heat, add capers and caper juice.
pour over cauliflower and toss to coat.
Hamburger Minestrone Soup (South Beach Diet)


Ingredients:
onion, water, diced tomatoes with juice, cabbage, celery, kidney beans, garlic clove, parmesan cheese

Directions:
Brown beef ovr medium heat in a 6-quart soup pot and drain (rinse in hot water, drain, and return to pot, if desired].
Add onion and garlic. Cook until onion is tender.
Add remaining ingredients (except cheese] and bring to a boil over medium-high heat. Reduce heat and simmer for 30 minutes.
Taste and adjust seasonings if needed.
Serve with Parmesan cheese sprinkled on top, if desired.
Enjoy a Cup of Festive Comfort With This Specialty Coffee


Ingredients:
water, cinnamon sticks, vanilla beans, honey, coffee, artificial sweetener, 1% low-fat milk

Directions:
1. Combine water, cinnamon sticks, vanilla beans and honey in 3-quart (3 L] saucepan. Heat on medium heat to boiling, stirring frequently.
2. Stir in coffee and Pure Via sweetener. Remove from heat. Let steep 5 minutes.
3. Strain coffee into six small mugs. Discard cinnamon and vanilla. Top evenly with steamed milk and serve.
Derby Day Chocolate Chip Cookies
Category: desserts
By Amy

A soft, buttery cookie with a taste reminiscent of a certain famous Derby Day pie. Lots of pecans and chocolate chips!

Ingredients:
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
½ cup white sugar
1 cup packed brown sugar
2  eggs
5 tablespoons Kentucky bourbon
1 ½ cups chopped pecans
1 ½ cups semisweet chocolate chips

Directions:
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour, baking soda and salt with a fork. Set aside. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the bourbon. Stir in the flour mixture just until blended. Fold in pecans and chocolate chips.  Drop by large spoonfuls onto ungreased baking sheets. Bake in the preheated oven until the edges are lightly browned, about 10 minutes. Cool on the cookie sheet for a minute, then remove to wire racks to cool completely.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 5 dozen

Calories: 110.7
Fat: 6.7 g
Saturated fat: 2.9 g
Carbohydrates: 11.9 g
Sugars: 7.7 g
Dietary fiber: 0.7 g
Protein: 1.2 g
Cholesterol: 14.3 mg
Sodium: 66.1 mg
Citrusy Romaine Salad with Shredded Chicken
Category: salad
By alic

Delicious and light summer salad with romaine lettuce, shredded chicken, and cilantro.

Ingredients:
2 cups chopped romaine lettuce
½ cup shredded cooked chicken
¼ cup mung bean sprouts
¼ cup freshly chopped cilantro
½ medium avocado, sliced
¼ medium cucumber, thinly sliced
3 tablespoons ranch dressing
1 tablespoon extra-virgin olive oil
½ medium lime, juiced
kosher salt and fresh ground pepper to taste

Directions:
Combine lettuce, chicken, sprouts, cilantro, avocado, and cucumber in a bowl. Add ranch dressing, olive oil, and lime juice; toss lightly. Season with salt and pepper.

Prep time: 15 mins
Total time: 15 mins
Yields: 2 servings

Calories: 352.2
Fat: 30.5 g
Saturated fat: 5.1 g
Carbohydrates: 10.8 g
Sugars: 3.2 g
Dietary fiber: 5.6 g
Protein: 11.4 g
Cholesterol: 33.4 mg
Sodium: 251 mg
Watermelon Wedges With Lime and Honey


Ingredients:
lime juice, honey, watermelon

Directions:
Whisk together lime juice and honey until honey dissolves., Arrange watermelon on a platter and drizzle with the lime-honey dressing.
Maryland Crab Cake Salad


Ingredients:
mayonnaise, capers, Worcestershire sauce, Dijon mustard, lump crabmeat, red bell pepper, cucumber, green onion, butter, panko breadcrumbs

Directions:
Combine mayo, seasoning, capers, Worcestershire,and mustard.
Gently fold in crabmeat.
Gently fold in bell pepper, cucumber, green onion.
Melt butter in a medium skillet;  add breadcrumbs (Panko] and cook, stirring frequently, until golden brown and toasted, about 4 minutes.
Serve crabmeat salad over mixed greens and top with toasted breadcrumbs.
Rigatoni Puttanesca


Ingredients:
olive oil, yellow onion, garlic, Italian plum tomatoes, tomato paste, black olives, capers, dried basil, dried oregano, red pepper flakes, fresh coarse ground black pepper, rigatoni pasta, pasta, parmesan cheese

Directions:
Heat 2 tablespoons of olive oil in a heavy saucepan.
Add onion and garlic; cook over low heat for10 to 15 minutes, or until vegetables are wilted.
Crush tomatoes slightly; add to the saucepan along with their liquid.
Stir in tomato paste; cook for 5 minutes over medium heat.
Coarsely chop the anchovies and add to the saucepan along with their oil.
Stir in olives, capers, basil, oregano, red-pepper flakes and black pepper.
Stir gently and simmer over medium heat for 30 minutes, stirring occasionally.
While sauce simmers, bring a large pot of water to a boil with remaining tablespoon of olive oil.
Add pasta and cook until just tender (al dente]; for rigatoni, allow 10 to 12 minutes.
Drain pasta and serve topped with puttanesca sauce.
Pass the Parmesan.
Teriyaki Chicken Breasts


Ingredients:
low sodium chicken broth, sherry wine, dry white wine, brown sugar, garlic, fresh ginger, low sodium soy sauce, lemon, red pepper flakes, chicken breast halves, olive oil, broccoli floret, red bell pepper, shiitake mushroom, red onion, fresh bean sprout, garlic, fresh ginger, cooked rice

Directions:
Combine broth, sherry, brown sugar, 2 teaspoons each of garlic and ginger, soy sauce, vinegar, lemon juice, and pepper flakes in a bowl.
Sear chicken breasts in 1 teaspoons oil in a nonstick skillet over medium-high heat. Cook until deeply brown on both sides, about 4 minutes per side. Remove chicken from pan.
Deglaze pan with broth mixture and simmer until sauce is reduced to a syrup, about 5 minutes more. Return chicken to pan to coat with sauce. Transfer chicken and sauce (there will only be a little sauce] to dinner plates; tent to keep warm.
Wipe skillet with a paper towel.
Stir-fry broccoli, bell pepper, mushrooms, and onion with remaining garlic and ginger in remaining 1 teaspoons oil in the skillet over medium-high heat. Cook until vegetables are barely tender, 4-5 minutes. Turn off heat and stir in sprouts.
Serve with chicken breasts and rice.
Pork Piccata My Way


Ingredients:
all-purpose flour, salt, pepper, olive oil, dry white wine, lemon juice, butter, margarine, fresh parsley, capers, lemon slice, fresh parsley sprig

Directions:
Cut each tenderloin into 6 (2 oz] medallions.
Place between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-"inch thickness, using a meat mallet or rolling pin.
Combine flour, salt, and pepper; dredge pork in flour mixture.
Cook half of the pork in 1 1/2 tablespoons olive oil in a large skillet over medium heat about 2 minutes on each side or until lightly browned.
Remove from skillet; keep warm.
Repeat procedure with remaining pork and olive oil.
Add wine and lemon juice to skillet; cook until thoroughly heated.
Add butter, chopped parsley, and capers, stirring until butter melts.
Arrange pork medallions over fettuccine; drizzle with wine mixture.
Garnish, if desired.
Serve immediately.
Egg Salad Lettuce Wrap


Ingredients:
hard-boiled egg, lettuce leaf, mayonnaise, radish, chives, pepper, salt

Directions:
Chop boiled egg into small pieces., Add the radish and chives and mix., Mix the mayonaise and relish together, then add to egg., Add pink himalayan salt and pepper to taste, Put egg on large lettuce leaf and wrap up., Serve with fresh vegetables.
Easy Tiramisu


Ingredients:
water, eggs, pure vanilla extract, hot water, instant coffee powder, granulated sugar, Kahlua, low-fat vanilla yogurt, cream cheese, confectioners' sugar

Directions:
Place a rack in the center of the oven and preheat the oven to 350°F.
Lightly mist a 13- by 9-inch baking pan with vegetable oil spray.
Set the pan aside.
Place the cake mix, water, oil, eggs, and vanilla in a large mixing bowl.
Blend with an electric mixer on low speed for 1 minute.
Stop the machine and scrape down the sides of the bowl with a rubber spatula.
Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again, if needed.
The batter should look thick and well blended.
Pour the batter into the prepared pan, smoothing it out with the rubber spatula.
Place the pan in the oven.
Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 32 to 35 minutes.
Remove the pan from the oven and place it on a wire rack to cool.
Meanwhile, prepare the syrup.
Place the hot water, coffee powder, and sugar in a small bowl and stir to combine until the coffee and sugar dissolve.
Stir in the coffee liqueur.
Poke holes in the cake with a chopstick or drinking straw and spoon the syrup over the cake so that the syrup can seep down into the holes.
Set the cake aside.
Prepare the topping.
Place the yogurt, cream cheese, and confectioners' sugar in a large mixing bowl and blend with an electric mixer on low speed for 1 to 2 minutes.
The mixture should look well combined and thick.
Spread the topping over the syrup-soaked cake, using the rubber spatula to spread the topping out to the edges of the cake.
No more than an hour before serving, sift the cocoa powder over the topping so that it covers the top of the cake.
Slice the cake into squares and serve.
Store this cake, covered in aluminum foil, in the refrigerator for up to 3 days.
Smoked Trout


Ingredients:
onions, dill, parsley, garlic cloves, shallots, ginger, soy sauce, wine, brown sugar, kosher salt, onion powder, cloves, bay leaves, garlic powder, mace, trout, lettuce, onions, eggs, capers, lemons, dill, green peppercorn, onion powder, mace, sour cream, paprika

Directions:
To make the brine: combine first 6 ingredients (onions - ginger] in a food processor and puree. Pour into a dish or pan that is large enough to hold the fish. Add remaining brine ingredients (soy sauce - mace] and stir to combine. Stir in cold water (about 2 cups]. Add fish to mixture and enough water to cover fish. If using large salmon fish refrigerate for 2-3 days, if using small fish refrigerate for 1 day.
Soak hickory chips overnight in water.
To prepare smoker/barbecue: prepare barbecue by heaping briquets on one side of the grill (about 30 for a large grill]. Ignite and burn until coals glow and gray ash forms.
Set drip pans opposite briquets.
Remove fish from brine and wipe dry.
Pile hickory chips over briquets. Set top grill in place and coals side over drip pan with vegetable oil or spray with Pam.
Set fish over drip pan and cover barbecue, leaving 1-2 vents open to allow smoke to escape.
Smoke fish until fish flakes with a fork about 8 minutes per pound. For the large salmon trout it can take up to 2 hours but if using small fish about 45-60 minutes. You will most likely need to add coals if briquets begin to burn down.
Transfer fish to a large platter and let cool. Cover and refrigerate until 1 hour before  serving.
To make garnish: separate lettuce carefully using only those that form a cup. Chop onions and place in paper towel lined sieve to dry slightly. Place eggs in a saucepan and cover with cold water and then bring to a boil and let them boil 1 minute. Turn off heat and let stand 5 minutes. Cool under cold running water, and then peel, chop and set aside.
To serve: surround fish with lettuce cups alternately filled with onion, egg, caper and lemon wedges. Pass the horseradish sauce separately.
To make the horseradish sauce: Combine first five ingredients (dill - mace] and mix well.  Stir in the sour cream and horseradish. Transfer to a gravy sauce boat and cover and refrigerate. Sprinkle with paprika before serving.
Lobster and Cous Cous Sushi


Ingredients:
couscous, lobster tails, wasabi

Directions:
Place cous cous onto sushi sheets as you would normally place rice for making regular sushi.
Top with lobster and wasabi sauce and roll as per regular sushi.
Belgian Iron Cookies
Category: world-cuisine
By Linda Housner

These have been in the family forever.  They last forever - they mellow like fine wine.  You must have a special iron to bake them over a gas burner.  It's like two hinged plates and it usually has a pretty pattern that is pressed into the cookies as they bake one by one.

Ingredients:
5 pounds all-purpose flour
4 ½ cups brown sugar
12  eggs
2 cups butter
1 teaspoon vanilla extract
1 teaspoon salt
2 tablespoons whiskey

Directions:
Cream butter and brown sugar.  Add eggs, vanilla, salt, and liquor (if desired).  Blend in. Now it gets to be fun.  You have to work in all five pounds of flour little by little by hand.  It will work in but it takes a while.  You'll wind up with a BIG mixing bowl of dough. Refrigerate dough overnight. Have plenty of people to help with the cooking.  Lightly grease and heat the empty cookie iron over a gas burner.  Start with a tablespoon and a half of dough rolled into a little "cigar" shape and vary amount to fit the size of your cookie iron.  It takes from one to one and a half minutes to cook each cookie - it's a trial and error process at first till you get a handle on the temperature of the gas burner and the heat retaining capabilities of your iron.  A properly cooked cookie will be golden and after cooled, crisp. This a family holiday tradition for us and we spend a whole day cooking cookies with lots of testing to make sure they're as good as last year's.  The cast iron cookie irons work best, but I have seen people make them with the aluminum pizelle "irons".  Ask for a krumkokie (croom cockie) iron at a gourmet cooking shop.  We put them in tins and store till next Christmas, eating last year's cookies.

Yields: 10 dozen

Calories: 249
Fat: 7.5 g
Saturated fat: 4.3 g
Carbohydrates: 39.6 g
Sugars: 10.7 g
Dietary fiber: 1 g
Protein: 5.2 g
Cholesterol: 53.5 mg
Sodium: 100.2 mg
Julie's Julius


Ingredients:
strawberries, honey, vanilla, milk, eggs, egg substitute

Directions:
Hull strawberries and slice in half., Put all ingredients into blender., Blend until smooth.
Easy Homemade Olive Oil Mayonnaise
Category: side-dish
By Cheryl King

Have you ever wanted to try homemade olive oil mayonnaise but were afraid it would be a hassle? This recipe uses an immersion blender, but don't worry if you don't have one--I've included instructions to make it without it in the note section of this recipe. You'll never want to buy regular mayonnaise again once you see how easy making it homemade really is!

Ingredients:
2  eggs, room temperature
1 cup extra-virgin olive oil
1 cup canola oil
1 tablespoon lemon juice
1 tablespoon white wine vinegar
½ teaspoon dry mustard
¼ teaspoon salt

Directions:
Pour eggs, olive oil, canola oil, lemon juice, white wine vinegar, dry mustard, and salt into a large mason jar. Place the blade of an immersion blender near the bottom of the jar and blend, starting at high speed until combined, about 20 seconds. Raise the blender using an up and down motion and mix until mayonnaise is emulsified, about 1 minute. Place a lid on the jar and refrigerate until use, for up to two weeks.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 quart

Calories: 129.2
Fat: 14.3 g
Saturated fat: 1.6 g
Carbohydrates: 0.1 g
Protein: 0.4 g
Cholesterol: 10.2 mg
Sodium: 22.1 mg