xiaoxl/recipe_data huggingface dataset:
Creamy Curry Chicken


Ingredients:
onion, butter, roma tomatoes, ground ginger, garlic, chicken breasts, light sour cream, light coconut milk, mild curry powder, cumin, sage, cooked brown rice

Directions:
1. Heat the butter in pan until melted, add ginger, garlic, onion and tomato. Saute 10 min, until onions are browned.
2. Meanwhile, in a seperate pan, fully cook diced chicken.
3. Add coconut milk and sour cream to onion/tomato mixture. Add curry, cumin, sage, salt and pepper. Bring to rolling boil, stirring occasionally.
4. Add chicken to sauce and simmer 15-20 minute.
5. Remove from heat and let sit 5-10 min to thicken.
6. Serve over rice (see instructions below].
My Brown Rice Instructions: Put brown rice and water together in a small pot. I use 3 cups rice with 4.5 cups water. Set the heat to high, and bring the rice/water to a boil uncovered.  Then put the tight lid on pot (steam valve closed, if applicable], reduce the heat to low.  Let the rice simmer for 20 minutes. Turn off the heat, let rice sit in covered pot for 10-20 minutes.
Grandma's Fantastic Chocolate Chip Cookies


Ingredients:
eggs, white sugar, dark brown sugar, whole wheat flour, white flour, vanilla extract, chocolate chips, baking soda

Directions:
Mix eggs, sugar, and oil together.
Add rest of ingredients, saving chocolate chips for last and adding them in just until incorporated.
At this point dough will be somewhat sticky so put in the refrigerator for at least one half of an hour to firm up.
Roll into balls and press down slightly on dough which you have placed on lined cookie sheets ( I highly recommend using parchment paper ].
Bake in a pre-heated 350 oven until sides are nicely browned. (oven times vary].
Enjoy!
The Best... Spicy Sriracha Chicken Wings


Ingredients:
chicken wings, cumin, cinnamon, kosher salt, extra virgin olive oil, chili sauce, unsalted butter, cilantro, limes, juice and zest of

Directions:
In a very large bowl, mix the coriander and cumin seeds, cinnamon, kosher salt and olive oil. Add split chicken wings and toss to cover completely. Cover and refrigerate for at least 4 hours or overnight.
Preheat your oven to 375°F.
Spread them wings on a few rimmed baking sheets and roast for about 30 minutes, until the wings are firm but not cooked all the way through. (Healthier Option: At this point, if you don't want to fry the wings, you can roast them for 1 hour longer, until they're golden and crispy.] Wash out your bowl. Add the Sriracha, butter, cilantro, lime zest and juice.
In a deep fryer or a very large saucepan, heat the vegetable oil to 375°F.
Fry the wings in 4 or 5 batches until golden and crisp, about 5 minutes per batch; drain, shaking off the excess oil. If you like them crispy like we do, I say give 'em about 7 minutes. As each batch is finished, add the wings to the sauce and toss well. Transfer the wings to a platter, leaving the sauce in the bowl for the remaining batches. Recipe recommends serve hot-but I say they would be just as lovely cold!
Bacon Chicken Alfredo Fettuccine


Ingredients:
fettuccine pasta, bacon, boneless skinless chicken breasts, salt, black pepper, alfredo sauce, frozen chopped spinach, parmesan cheese

Directions:
Cook fettuccine according to package directions. Meanwhile, in a large skillet cook bacon over medium heat until crisp. Remove from pan using a slotted spoon. Set in on paper towels to soak up the grease and drain the skillet reserving 3 tablespoons of drippings.
Season the chicken with salt and pepper. Cook chicken in the bacon drippings over medium high heat until juices run clear.
Drain fettuccine, stir into skillet with the chicken. Add the Alfredo sauce, spinach, Italian seasoning, and bacon.
Cook and stir occasionally until heated through.
Sprinkle with Parmesan cheese.
Peanut Butter "salad" Sandwich


Ingredients:
peanut butter, carrot, honey, sunflower seeds, raisins, bananas

Directions:
Mix peanut butter, carrots, honey, sunflower seeds and raisins in a bowl., Spread mixture on a slice of bread., Add sliced bananas on top., Top with slice of bread., Repeat., Can store any extra mixture for another time.
Never-Fail Chicken-Flavor White Rice


Ingredients:
butter, margarine, onion, garlic, dried thyme, converted white rice, chicken broth

Directions:
Melt butter or margarine in a saucepan with a tight-fitting lid.
Saute the onion and garlic with thyme until soft (about 3-4 minutes].
Add in rice and stir with wooden spoon for 5 minutes to coat in the butter.
Slowly add in chicken broth and bring to a boil, reduce heat and season with black pepper; cover tightly and simmer on top of the stove for about 15-17 minutes, or until the rice is tender.
Season with salt.
Easy Sweet & Savory Korean BBQ Grilled Beef Short Ribs (Kal


Ingredients:
sugar, water, soy sauce, yellow onion, garlic cloves, toasted sesame seeds, scallions, red leaf lettuce, scallions, red pepper flakes

Directions:
Rinse short ribs under the faucet to get rid of loose bone bits. Soak the short ribs in water for 10 minutes to drain out some of the blood. They can be soaked in a roasting pan, ziploc bag, or large bowl--- whatever container you would like to use for marinating.
In your marinating container, combine sugar, water, soy sauce, sesame oil, onion, garlic, sesame seeds and scallions. Dissolve the sugar into the mixture as much as possible, but it will likely not become totally dissolved.
Lay rib pieces in the marinade, dispersing onion slices between and on top of the meat and submerging the meat as much as possible.
Let the beef marinate in the refrigerator at least 30 minutes, and ideally overnight.
Line the grill with foil and poke holes in the foil. On medium high heat, grill the short ribs 5-7 minutes on each side until the meat is cooked medium-well and the bones do not bleed. In my opinion, this particular dish is best with a bit of burnt edges and near-well-doneness.
Serve with rice.
Alternatively, add extra flair! Wash and break off whole leaves of red lettuce and place on a serving plate (note: red lettuce is not actually red and is widely available in grocery stores]. In a small bowl, toss long thin slices of scallion with sesame oil and red pepper flakes. Serve short ribs cut into thirds or about 1 inch squares (kitchen shears work best]. In a small dish, place spicy bean paste or hot sauce. To assemble, wrap each piece of meat in a red lettuce leaf with scallion mixture and a dot of the spicy sauce.
Wing Dingers


Ingredients:
chicken wings, molasses, soy sauce, salsa, lemon juice, garlic powder

Directions:
Place the chicken wings on two large foil-lined rimmed cookie sheets.
Bake at 425° for 30 minutes; drain any excess fluid.
In a mixing bowl, add the remaining ingredients; stir to combine.
Add the wings; toss to coat well.
Put the wings back on the cookie sheets and bake for 30 minutes, or until the sauce begins to caramelize and the wings get crispy.
Fruit Salad With Lime Yogurt


Ingredients:
honeydew melon, strawberry, fresh lime juice, sugar, nonfat plain yogurt, sugar, lime zest, fresh lime juice

Directions:
In a large bowl, toss melon, strawberries, lime juice and sugar. Let stand for 15 minutes, stirring occasionally.
In a small bowl, combine all ingredients, stirring until sugar is dissolved. Cover and refrigerate until chilled. (The yogurt will keep in the refrigerator for up to 2 days.].
Serve Fruit Salad with Lime Yogurt.
Bacon Cheeseburger Meatloaf Muffins


Ingredients:
ground beef, lean ground turkey, eggs, mayonnaise, Worcestershire sauce, sharp cheddar cheese, low-fat cheddar cheese, ketchup, yellow mustard, bacon bits, brown sugar

Directions:
Preheat oven to 375°F.
Spray a muffin tin with nonstick cooking spray.
In a large bowl, combine meat with eggs, bread crumbs, mayonnaise, Worcestershire sauce, cheese, 1/2 cup ketchup, 1/4 cup mustard, bacon bits. Mix well. (I use my hands to mix the ingredients.] *ADD MORE BREAD CRUMBS IF IT SEEMS RUNNY*.
Spoon into prepared muffin tin.
Mix the remaining 1/2 cup ketchup, 1/4 cup mustard, and brown sugar in a small bowl.
Spoon and spread over the top of the meatloaf muffins.
Place muffin tin on a baking sheet, and bake for 40 minutes.
Five minutes before they are done, add French fried onions, watching to make sure the onions don’t burn.
Devil's Food Cake


Ingredients:
milk, white sugar, brown sugar, butter, eggs, sour cream, vanilla, cake flour, baking soda, salt

Directions:
Preheat oven to 350.
Heat milk in small pan until bubbles form around the edges.  Remove from heat.
Mix cocoa and white sugar together in a bowl.  Slowly beat in warm milk.  Let cool.
Cream the butter with the brown sugar.  Beat in the eggs, sour cream and vanilla.  Add cocoa mixture.
Mix remaining dry ingredients together and blend in to butter mixture.  Don't overbeat.
Turn in to two well-greased and floured 9 inch layer cake pans and bake 25-30 minutes, until cake shrinks slightly from sides of pans, and springs back when touched gently in the center.
Cool on a rack for a few minutes, then turn out of pans on to rack.
Wait until completely cool before frosting.
See "7 Minute Frosting" for Easy Frosting Recipe.
Kidney Beans and Corn
Category: side-dish
By Bethany Mulkern Colavito

Kidney beans, corn, and red onion combine for a delicious dish that works well with rice or quinoa. This could also be served as a very hearty soup or chili.

Ingredients:
2 tablespoons olive oil
4 cloves garlic, minced
½  red onion, chopped
1  green bell pepper, seeded and chopped
1 tablespoon cumin
1 teaspoon ground dry mustard
ground cayenne pepper to taste
salt to taste
ground black pepper to taste
1 (16 ounce) can kidney beans, with liquid
1 (15.25 ounce) can whole kernel corn, with liquid

Directions:
Heat the olive oil in a skillet over medium-high heat, and cook garlic and onion until onion is tender. Stir in the green bell pepper, and cook until tender but firm. Season with cumin, mustard, cayenne pepper, salt, and black pepper. Stir the kidney beans with liquid and corn with liquid into the skillet. Bring to a boil, reduce heat to medium, and continue cooking 20 minutes, stirring occasionally. Serve immediately.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 267.3
Fat: 8.9 g
Saturated fat: 1.2 g
Carbohydrates: 42 g
Sugars: 4.6 g
Dietary fiber: 10 g
Protein: 10 g
Sodium: 564.1 mg
Flavorful Herb Bread


Ingredients:
active dry yeast, warm water, sugar, butter, dried parsley flakes, dried basil, dried oregano, dried thyme, garlic powder, all-purpose flour

Directions:
In a large mixing bowl, dissolve yeast in water. Stir in the sugar, butter, parsley, basil, oregano, thyme, garlic powder and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 5-6 minutes. Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; turn onto a lightly floured surface. Shape into loaf. Place in a 9-in. x 5-in. x 3-in. loaf pan coated with cooking spray. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool.
Cheap & Deep Biscuit Dough Pizza


Ingredients:
pork sausage, diced tomatoes, tomato paste, mushrooms, cheese, oregano, sweet basil

Directions:
Grease a 10 1/2" x 15"  baking sheet with olive oil.
Preheat your oven to 400F (or the temperature listed on your biscuits].
Open the packages of biscuits and roll out each biscuit until it is about 1/4" thick. Lay the flat biscuits on the baking sheet and cover the entire bottom, making sure you have no gaps.
Place the sheet into the oven for about 3 minutes to pre-bake the crust.
Remove the sheet from the oven, and apply a coating of olive oil to the crust.
Layer on 1/2 of the bag of shredded cheese.
Open the Diced Tomatoes, put into a bowl and add the Tomato paste, and stir together. Spread on top of the cheese layer.
Layer on the 4 ounces of the thin sliced Genoa Salami.
Take the sausage and mix in the 2 tablespoons of Oregano and the 2 tablespoons of the Sweet Basil. Once mixed together (I mash this in my hands], place small pinches all over the pizza, and even on the salami.
Layer on the Mushrooms.
Take the Sliced Onion and spread around the pizza.
Layer on the remaining cheese and any leftover goodies.
Place the tray back into the oven for about 10-15 minutes, make sure the sausage is cooked. Due to oven variables, keep a close watch after 10 minutes!
Remove from oven, slice and enjoy!
Sauteed Green Beans With Red Peppers


Ingredients:
green beans, olive oil, garlic clove, onion, dried basil, salt, boiling water, parmesan cheese

Directions:
Heat oil and saute garlic, onion and peppers, slowly, about 3 minutes.
Add beans, basil, salt and the 1/4 cup boiling water.   Cover and simmer about 15 minutes.
Stir in half the parmesan cheese.
Put in a serving dish and add the rest of the cheese on top.
Chicken With Spinach & Mushroom


Ingredients:
olive oil, chicken breasts, button mushroom, red bell pepper, garlic, dry white wine, spinach

Directions:
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
Cook the chicken until browned and cooked through, 5 to 7 minutes per side. Transfer to a plate.
Return the skillet to medium-high heat and heat the remaining tablespoon of oil. Cook the mushrooms and pepper, tossing, for 3 minutes.
Add the garlic and wine and cook until the mushrooms are tender and the wine is nearly evaporated, 2 to 3 minutes.
Toss in the spinach and ½ teaspoon each salt and pepper. Serve with the chicken.
Corn Casserole with Crackers
Category: side-dish
By HJP

This corn casserole is a Thanksgiving tradition at our family table every year. A little bit of sweet and savory in one dish!

Ingredients:
1 tablespoon vegetable oil
½ large onion, chopped
2 ribs celery, chopped
1 pinch salt and ground black pepper to taste  (Optional)
3 (15.25 ounce) cans sweet whole-kernel corn, drained
2 (15 ounce) cans creamed corn
1 (4 ounce) packet saltine crackers, crushed
2  eggs
2 tablespoons milk
4 tablespoons melted butter
¼ teaspoon ground black pepper
salt to taste  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Heat oil in a skillet over medium heat; stir in onion and celery. Saute until the onion has softened and turned translucent, about 5 minutes. Season with salt and pepper, if desired. Transfer to a large bowl with whole-kernel corn, creamed corn, and crushed crackers. Whisk together eggs and milk in a small bowl and add to the corn mixture. Add butter, pepper, and salt; mix until all ingredients are incorporated. Pour into the prepared baking dish. Bake in the preheated oven until edges are golden brown, 45 to 60 minutes. Let cool for 5 to 10 minutes before serving.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 25 mins
Yields: 1 9x13-inch casserole

Calories: 252.9
Fat: 8.4 g
Saturated fat: 3.3 g
Carbohydrates: 43.8 g
Sugars: 6.5 g
Dietary fiber: 3.6 g
Protein: 6.5 g
Cholesterol: 37.7 mg
Sodium: 741.8 mg
Best Beef Stock Recipe


Ingredients:
water, kosher salt, fresh ground pepper, bay leaves

Directions:
Preheat your oven to 425°F.
In a large pan at least 1 inch deep - place your beef bones - bake for 3 hrs at 425°F Remove and cool. Ask your butcher, short bones work as well some meat left on the bone is fine some even like using the oxtail bone, any is really ok.
Place in a large stock pot and cover with 12 cups of water. Add salt, pepper, thyme and bay leaves - slow cook for 3 hours. Remove bones and herbs.
You should be left with a nice dark rich color beef stock - this can be sealed in jars or frozen for later use. The heartier the stock the better the soup.
Olive Oil with Capers and Chili Peppers


Ingredients:
large capers packed in salt, hot chili peppers, extra virgin olive oil

Directions:
Rinse the capers under running water and drain well on paper towels.
Chop 2 tblsps of the capers and place them in a clean, absolutely dry 2-cup bottle.
Add the remaining capers and the chili peppers and fill the bottle with olive oil.
Cover and keep in a cool, dark place for a week, shaking from time to time, before using.
This oil will keep for 3-6 months in a cool, dark place.
Pantry Pasta Salad
Category: salad
By ATB

This is a quick and delicious recipe from staples in my pantry. It is a hearty pasta salad great as a main dish or side and is perfect for potlucks or anytime you are in a pinch for time. You can't go wrong with this recipe. In season (and on hand) cherry tomatoes would be an excellent addition, as would fresh herbs from your garden. Any cheese would work and diced salami or browned pancetta would be great in here. Be careful not to over-salt your water. The artichokes, olives, dressing, and cheese add lots of salty goodness.

Ingredients:
1 (15 ounce) can garbanzo beans, drained
1 (13.75 ounce) can  artichoke hearts, drained and diced
1 ½ cups frozen green peas
½ cup diced black olives
½  red onion, diced
1 (16 ounce) package farfalle (bow tie) pasta
1 ½ cups diced queso blanco cheese
1 (12 ounce) bottle Italian-style salad dressing (such as Girard's® Olde Venice)
cracked black pepper to taste

Directions:
Combine garbanzo beans, artichoke hearts, frozen peas, black olives, and red onion in a large salad bowl. Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain. Mix still-warm pasta into garbanzo bean mixture. Fold queso blanco cheese into salad; add Italian salad dressing and toss to coat. Season to taste with cracked black pepper. Set salad aside until peas thaw and flavors blend, about 5 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 10 servings

Calories: 399.1
Fat: 15.3 g
Saturated fat: 3.9 g
Carbohydrates: 52.9 g
Sugars: 5.9 g
Dietary fiber: 5.4 g
Protein: 14.6 g
Cholesterol: 12 mg
Sodium: 1042.3 mg
Simple Healthy Green Pea Soup
Category: soups-stews-and-chili
By Zebraf301

Recovering from surgery and a bad case of strep throat, I threw this together to aid my body through recovery.  Eating this soup is a great way to pack in the nutrients. Light, clean, filling, and full of flavor. My kids love it. I just add a little milk to cool it down so they can eat it right away.

Ingredients:
2 teaspoons butter
1  onion, chopped
2 cloves garlic, chopped, or more to taste
2 (16 ounce) packages frozen peas
½ teaspoon dried dill, or to taste
1 (900 ml) carton chicken broth, or as needed
⅓ cup milk  (Optional)
salt and ground black pepper to taste

Directions:
Melt butter in a large pot over medium-high heat. Saute onion in hot butter until golden and translucent, about 10 minutes. Stir garlic into onions and saute until fragrant, about 1 minute. Stir peas and dill into onion mixture and pour in enough chicken broth to cover. Bring to a boil, reduce heat to medium-low, and simmer until hot, 10 to 15 minutes. Stir milk into soup. Puree soup with an immersion blender or pour pea soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Season with salt and pepper.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 153.6
Fat: 2.6 g
Saturated fat: 1.1 g
Carbohydrates: 23.9 g
Sugars: 10.2 g
Dietary fiber: 6.6 g
Protein: 9.2 g
Cholesterol: 8.3 mg
Sodium: 878.9 mg
Buffalo Chicken Hot Wings


Ingredients:
chicken wings, butter, white vinegar, salt, pepper, blue cheese, celery rib

Directions:
Heat oil to 350 degrees; a deep-fat fryer is best for cooking wings.
Discard small tip of each wing, split at large joint.
Drummettes are ready to cook as is.
Sprinkle chicken with salt and pepper.
Add chicken to hot oil so that each piece is fully immersed in the oil.
Cook for 15 to 20 minutes or until chicken is crisp.
Remove from oil, drain, and pat dry.
Prepare hot wing sauce by melting butter in a saucepan.
Add hot sauce and vinegar.
Stir well.
Put chicken pieces in a container and pour sauce over them.
Cover container and shake to coat each piece.
Serve with celery sticks and dip.
Strawberry Sorbet


Ingredients:
sugar, water, strawberries

Directions:
In a small saucepan, combine the sugar and the water and bring to a boil over medium heat, whisking constantly.
Reduce the heat and simmer for 2 to 3 minutes, or until reduced by one-fourth. Remove from heat and cool.
In a blender, combine the strawberries and the orange juice until smooth. Press through a fine sieve.
In a large bowl, combine with sugar mixture. Cover and freeze until set.
Whisk until smooth, freeze for an additional hour, and whisk again. Repeat twice.
Serve when creamy.
Royal Dipping Sauce


Ingredients:
fish sauce, sugar, soy sauce, hoisin sauce

Directions:
"Mix all ingredients together. Chill."
Pandan Fudge Cake


Ingredients:
eggs, sugar, plain flour, water, sugar, butter, agar, water, coconut milk

Directions:
For Cake:
Preheat oven to 320 farenheit. Grease and line a 8inch cake tin.
With electric mixer on high, whisk eggs, yolk, sugar and pandan paste for about 15 minutes till tripled in volume and silky in texture.
Fold in sifted flour VERY VERY gently! After its incorporated, fold in oil. Make sure the oil has been mixed thoroughly, and that it hasn't sunk to the bottom.
Pour batter into cake tin very gently.
Bake for 35 minutes. Remove from oven, cool in tin for 15 minutes, and turn over onto a cake rack to cool thoroughly.
For Filling:
While cake is cooling, make filling.
Combine the 1/2 litre water, sugar, agar powder and butter in a pan. Bring to a rolling boil. Reduce heat to low.
Meanwhile, in another bowl, combine 150ml water, coconut milk, mung bean flour, pandan paste and coconut essence. Mix well and then add this mix into the heated mix on the stove top.
With a whisk, stir NON STOP until it thickens (make sure its well thickened or it wont set!]. It should be a bit thicker than pastry cream. Remove from heat and cool for 5- 10 minutes but dont let it set!
Assembly:
Cut cake into 3 layers. Place one layer in a 9 INCH cake ring or 9 INCH springform pan (WITHOUT THE BASE!.
Top it with 1/2 of the filling, making sure the filling goes into the 1 inch space around the cake.
Continue stacking until all 3 cake layers are used. With the remaining 1/3 of the filling, pour it on the cake, letting it flow into the 1 inch space at the side. Refrigerate for 2 hours.
Lift cake ring slowly, and dust the whole cake with dessicated coconut.
Date Turnovers
Category: desserts
By Colleen Langlois

This is my own recipe that I perfected after a few not so perfect batches. I have been making these cookies for several years and everyone loves them.

Ingredients:
2 cups pitted dates, chopped
½ cup water
¼ cup brown sugar
1 tablespoon cider vinegar
½ cup milk
2 cups all-purpose flour
1 teaspoon baking soda
2 ½ cups regular rolled oats
1 ½ cups brown sugar
½ cup melted butter
½ cup butter-flavored shortening (such as Crisco®), melted

Directions:
Heat dates, water, and 1/4 cup brown sugar in a saucepan over medium heat; cook until dates are very soft, about 5 minutes. Set aside to cool to room temperature. Stir vinegar into milk in a bowl; set aside to curdle, about 10 minutes. Whisk flour and baking soda together in a large bowl; stir in oats and 1 1/2 cups brown sugar. Stir butter, shortening, and milk mixture into flour mixture; cover dough and refrigerate until firm, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Roll dough out on a lightly floured surface about 1/8-inch thick; cut dough circles with a round cookie cutter. Place about 1 tablespoon date mixture in the center of each circle; fold circle in half and press edges together tightly to seal. Place cookies on the prepared baking sheets. Bake in the preheated oven until golden, about 10 minutes. Remove to cool completely on a wire rack.

Prep time: 45 mins
Cook time: 15 mins
Total time: 2 hrs 40 mins
Yields: 2 dozen

Calories: 497.4
Fat: 18.2 g
Saturated fat: 7.4 g
Carbohydrates: 81.5 g
Sugars: 50.6 g
Dietary fiber: 4.6 g
Protein: 5.6 g
Cholesterol: 21.1 mg
Sodium: 174.9 mg