xiaoxl/recipe_data huggingface dataset:
Creamy Linguini Stuffed Tomato #A1


Ingredients:
linguine, olive oil, onion, garlic cloves, fresh tomatoes, fresh basil leaves, fresh spinach, walnuts

Directions:
In a large pot of salted boiling water, cook pasta a minute less then package directions for al dente.
In a small sauce pan with 1 tablespoon oil, cook ¼ of the diced onion and 1 clove of diced garlic, on medium - low heat, until softened. Add in the inside of 4 hollowed out tomatoes and the remaining tomato that has been chopped, basil and salt and pepper to taste. Simmer tomatoes until tender and fallen apart. Carefully puree sauce in blender or processer. Return to pan and keep warm.
In a small skillet on medium heat lightly toast walnuts then set aside.
Meanwhile; in a large skillet with remaining oil sauté the remaining onion on medium -low heat until starting to soften, add in remaining garlic and cook for another minute. Toss in washed spinach, and continue to cook until spinach is wilted. Add drained pasta (reserve a cup of pasta water] to spinach mixture, stir in goat cheese and walnuts, thin sauce with pasta water if needed, season with salt and pepper to taste and toss to combine.
Preheat oven to 350 degrees.
Fill hollowed out tomatoes with pasta. Set on a cookie sheet and cook in oven for about 20 minutes or until tomato softens. Place sauce on serving plate(s] top with stuffed tomato and serve. Enjoy!
Apple Jicama Coleslaw
Category: salad
By Chef John

This crispy, crunchy, and extremely refreshing coleslaw recipe features an under-utilized vegetable found in almost every large American grocery store's produce section. I'm talking about jicama.

Ingredients:
½ small head green cabbage, cored and thinly sliced
½  jicama, sliced into matchsticks
1 large sweet apple (such as Fuji), sliced into matchsticks
½ cup mayonnaise
¼ cup pineapple juice
1 teaspoon white sugar
hot sauce to taste
salt and freshly ground black pepper to taste
¼ bunch chopped fresh cilantro
⅓ ounce toasted corn bits (such as CornNuts ®), crushed

Directions:
Place cabbage, jicama, and apple in a large bowl and toss to combine. Whisk mayonnaise, pineapple juice, sugar, hot sauce, salt, and pepper in a bowl until mixture is smooth and fluffy, 1 to 2 minutes. Pour mayonnaise mixture over cabbage, jicama, and apple; toss to combine. Let sit for 5 minutes. Mix in cilantro and toss again. Garnish with toasted corn bits and serve immediately.

Prep time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 302.2
Fat: 22.5 g
Saturated fat: 3.4 g
Carbohydrates: 25.6 g
Sugars: 12.8 g
Dietary fiber: 7.8 g
Protein: 2.5 g
Cholesterol: 10.4 mg
Sodium: 206.4 mg
Tampa Cuban Hand Pies
Category: main-dish
By lutzflcat

The historic Cuban sandwich is Tampa's signature sandwich. Typically, the sandwich is pressed until the crusty bread is warm and the ingredients meld, but we'll compromise with a warm hand pie approach where you'll have all the traditional Cuban sandwich flavors.

Ingredients:
1 (8 ounce) can crescent dough sheet (such as Pillsbury®)
2 tablespoons yellow mustard
¼ pound sliced ham
¼ pound sliced cooked pork loin
¼ pound sliced Genoa salami
4 slices Swiss cheese, cut to fit
8  dill pickle chips, dried with a paper towel
1  egg
1 tablespoon milk

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Remove dough from the can and roll out into a 9x16-inch rectangle. Cut into 4 equal rectangles. Place 1 rectangle horizontally on a work surface. Brush mustard over the surface, leaving a 1/2-inch border. Arrange ham, pork, salami, Swiss cheese, and 2 pickle chips, in that order, on the left side of the rectangle. Leave the border and right side of the dough exposed. Whisk egg and milk together to make an egg wash. Brush around the border. Fold the right side over the filling and press to seal; crimp the edges with a fork. Cut a few small slits in the top of the hand pie to vent. Brush some egg wash over the top. Repeat with remaining dough, mustard, filling, and egg wash. Arrange hand pies on the prepared baking sheet. Bake in the preheated oven until crisp and golden brown, 22 to 25 minutes. Cover with foil if starting to brown too quickly. Remove pies to a rack to cool for 5 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 hand pies

Calories: 573.5
Fat: 37.1 g
Saturated fat: 14.1 g
Carbohydrates: 25.1 g
Sugars: 4.9 g
Dietary fiber: 0.4 g
Protein: 32.1 g
Cholesterol: 132.9 mg
Sodium: 1677 mg
Chocolate Buckwheat Pancakes


Ingredients:
powdered sugar, egg, low-fat milk, butter, fresh raspberries, strawberry, strawberry syrup

Directions:
Preheat the oven to 200 degrees F and place a baking sheet or oven-proof serving platter in the oven.
In a medium bowl, blend the pancake mix, cocoa and 4 Tablespoons of powdered sugar with a whisk or fork.
In a 2-cup liquid measuring cup mix the oil, egg and milk; Add the wet mixture to the dry mixture and stir just until blended, about 30 seconds, leaving lumps in the batter (Do not over-mix.].
Let the batter rest 5 to 10 minutes then gently stir in mini chocolate chips, if using.
While the batter rests, warm an electric griddle to 375 degrees F then lightly brush the surface with 2 teaspoons of vegetable oil (a large, heavy-bottomed nonstick skillet or griddle on the stove, on medium high heat,will also work - heat until drops of water dance on the surface and evaporate] .
Pour 1/4 cup of the batter onto the heated griddle for each pancake, flipping the pancakes with a flat spatula when bubbles appear on the pancake edges, after approximately 1 to 2 minutes.
Cook until steam rises from the pancakes, about 30 to 60 seconds then transfer to the baking sheet or platter to keep warm in the oven until all pancakes are cooked.
Remove the platter from the oven, dust lightly with powdered sugar and serve immediately along with butter, syrup and berries already on the table.
Enjoy!  ;].
Antipasto-Style White Bean Salad


Ingredients:
navy beans, red bell pepper, artichoke hearts, red onion, kalamata olive, hearts of palm, fresh parsley, mint leaf, basil, extra virgin olive oil, red wine vinegar

Directions:
Combine all vegetable and herb ingredients in a bowl, mix well., Toss with the vinegar, olive oil, salt and pepper., Refrigerate several hours, mixing occasionally to blend flavors.
Homemade Pancakes
Category: breakfast-and-brunch
By stephkarate1

This delicious homemade pancake batter makes about 10 pancakes. My brother is hard to please and even he loves my recipe!

Ingredients:
1 ½ cups all-purpose flour
1 ¼ cups milk
1  egg
3 tablespoons butter, melted
1 tablespoon white sugar
2 teaspoons baking powder
1 teaspoon salt

Directions:
Mix flour, milk, egg, butter, sugar, baking powder, and salt together. Heat a lightly oiled griddle over low heat. Scoop 1/4 cup batter onto the griddle and cook until top and edges are dry, 3 to 4 minutes. Flip and cook until lightly browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 10 pancakes

Calories: 126.5
Fat: 4.7 g
Saturated fat: 2.8 g
Carbohydrates: 17.3 g
Sugars: 2.8 g
Dietary fiber: 0.5 g
Protein: 3.6 g
Cholesterol: 30.2 mg
Sodium: 374.5 mg
Martha Stewart Steak Marinade


Ingredients:
soy sauce, extra virgin olive oil, fresh lemon juice, garlic cloves

Directions:
Whisk together soy sauce, olive oil, garlic cloves, and lemon juice.
Place steak in a nonreactive dish, and pour marinade over top.
Cover, and refrigerate for at least 4 hours (or overnight].
Lemon Meringue Pie


Ingredients:
plain flour, icing sugar, butter, water, cornflour, caster sugar, lemon juice, water, fresh lemon rind, unsalted butter, caster sugar

Directions:
Sift the flour and icing sugar into a bowl.
Rub in the butter.
Add the egg YOLK and enough water to make the ingredients cling together.
Press the dough into a ball and knead lightly on a lightly floured surface until smooth.
Cover/wrap and refrigerate for 30 minutes.
Then, roll the dough out, large enough to line a 24cm flan tin.
(ensure the tin is lightly greased before placing the pastry dough in] AT THIS STAGE you can either trim the edges now, or, wait until the pastry has been baked in the oven- this way the pastry will not"shrink" away fron the sides!
(or atleast ALLOWS for any"shrinkage"] Line the pastry with baking paper and fill with rice or beans.
Bake in moderately hot oven (210-230'C] for 10 minutes after which time remove the paper and rice/beans and bake a further 10 minutes- or until the pastry is lightly browned.
Cool to room temperature.
Now make the filling and spread it into the pastry case: Combine the cornflour and sugar in a pan and GRADUALLY stir in the lemon juice and water.
Stir until smooth and then stir over heat until the mixture boils (and thickens]- the mixture should be VERRRY thick!
Reduce the heat and QUICKLY stir in the grated lemon rind, egg YOLKS and butter.
Stir until the butter is melted then cover and cool to room temperature.
Now for the MERINGUE!
Beat the egg WHITES until soft peaks form, then GRADUALLY add the castor sugar.
Beat well until sugar is dissolved.
Spread the meringue on top or the filling.
Bake in MODERATE oven (180-200'C] for about 5 minutes or until the meringue is lightly browned.
TIP: ensure the meringue covers the edge of the pastry case- this will prevent the meringue from'sliding' in from the edge!
Amish Blackberry and Strawberry Baked Oatmeal
Category: breakfast-and-brunch
By Gary Douylliez

A really sweet innkeeper in Amish country taught me a version of this baked oatmeal recipe. Absolutely wonderful! Serve with milk.

Ingredients:
cooking spray
1 cup brown sugar
⅔ cup vegetable oil
2  eggs
2 teaspoons baking powder
1 teaspoon salt
3 cups oatmeal
1 cup milk
1 (21 ounce) can blackberry pie filling (such as Comstock®
2 cups fresh strawberries, quartered

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray. Cream brown sugar, oil, eggs, baking powder, and salt together in a bowl until smooth. Add oatmeal and milk and mix until combined. Layer blackberry pie filling and strawberries in the bottom of the prepared pan. Add oatmeal mixture over fruit. Bake in the preheated oven until top is golden brown, about 30 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 12 servings

Calories: 337.2
Fat: 14.6 g
Saturated fat: 2.7 g
Carbohydrates: 48.1 g
Sugars: 29.9 g
Dietary fiber: 3.1 g
Protein: 4.3 g
Cholesterol: 28.9 mg
Sodium: 356.2 mg
Creme Caramel


Ingredients:
sugar, cold water, eggs, low-fat milk, vanilla extract

Directions:
Preheat oven to 350 degrees F. Heat 4-quart saucepan of water to boiling on high to use for water bath later.
In 2-quart saucepan, heat 2/3 cup sugar with cold water on medium until melted and a light caramel color, swirling pan occasionally. Immediately pour caramel into eight 6-ounce custard cups or ramekins.
In large bowl, with wire whisk, beat eggs, egg whites, and remaining 1/3 cup sugar until well blended. Beat in milk and vanilla. Pour custard mixture into custard cups.
Place cups in large roasting pan (17" by 11 1/2"]; pour boiling water in pan until it comes halfway up sides of cups. Bake 40 minutes or until center of custard is just set. Remove custard cups from water in roasting pan; cool on wire rack. Cover and refrigerate 4 hours or until custard is well chilled.
To serve, with small spatula, carefully loosen custard from sides of cups. Invert each crème caramel onto dessert plate, tapping cup to help release custard. Leave inverted cup on plate for several minutes to allow caramel syrup to drip from cup onto custard.
Chicken Curry Stuffed Potatoes


Ingredients:
baking potatoes, chicken broth, all-purpose flour, curry powder, fresh broccoli florets, red bell pepper, sour cream, lemon juice, cheddar cheese

Directions:
Heat oven to 400°F Pierce potatoes with fork. Bake at 400 F for 45 to 55 minutes, or until tender.
Meanwhile, in a small bowl using wire whisk, blend broth, flour, curry powder and onion salt. Heat oil in large skillet over medium-high heat until hot. Gradually add frozen broccoli and bell pepper; cook and stir 5 to 7 minutes, or until broccoli is crisp-tender. Reduce heat to medium.
Gradually stir in chicken broth mixture; cook and stir until sauce is thickened and bubbly. Remove from heat. Stir in sour cream, lemon juice and chicken. Cook over low heat 2 minutes, or until thoroughly heated.
To serve, cut potatoes in half lengthwise, cutting to but not through bottom of potatoes. Mash slightly with fork. Place potatoes on 4 individuals plates; spoon chicken mixture over hot potatoes. Sprinkle with cheese.
Microwave Directions:.
Pierce potatoes with fork; place on microwave-safe roasting rack. Microwave on HIGH for 5 minutes; turn potatoes. Microwave on HIGH for an additional 5 to 7 minutes, or until tender; cover to keep warm.
In 2-quart microwave-safe casserole, cook broccoli with bell peppers as directed on broccoli package; drain.
In 4-cup microwave-safe measuring cup using wire whisk, blend broth, curry powder and onion salt. Microwave on HIGH for 3 1/2 to 4 1/2 minutes, or until mixture boils and thickens, stirring once half way through cooking. Stir in sour cream, leamon juice and chicken. Add to cooked broccoli; mix well. Microwave on HIGH for 3 to 4 minutes, or until thoroughly heated, stirring once halfway through cooking. Serve as directed above.
Cocoa Rum Balls
Category: desserts
By Leslie

This delicious smooth confection is an impressive dessert for the holidays. These are wonderful for parties, and perfect for holiday gifts to your loved ones. A half cup of orange juice plus one teaspoon of freshly grated orange peel can be substituted for the rum in this recipe.

Ingredients:
1 (12 ounce) package vanilla wafers, crushed
1 ½ cups chopped nuts
¾ cup confectioners' sugar
¼ cup cocoa
½ cup light rum
3 tablespoons light corn syrup
⅛ cup confectioners' sugar

Directions:
In a large bowl, combine vanilla wafer crumbs, chopped nuts, 3/4 cup confectioners' sugar, and cocoa. Mix in rum and corn syrup. Shape dough into 1 inch balls; roll in confectioners' sugar. Store rum balls in an airtight container for 2 to 3 days to develop flavor. Roll them again in confectioners' sugar before serving.

Prep time: 30 mins
Total time: 2 days
Yields: 4 dozen

Calories: 158.1
Fat: 7.8 g
Saturated fat: 1.5 g
Carbohydrates: 18.7 g
Sugars: 5.4 g
Dietary fiber: 1.5 g
Protein: 2.3 g
Sodium: 45.7 mg
Easy Low Fat Mushroom Sauce


Ingredients:
mushrooms, low-fat sour cream, plain low-fat yogurt, fresh ground black pepper

Directions:
Saute the mushrooms in a non stick pan for 2-3 minutes until softened.
Add the sour cream, yoghurt and black pepper.
Mix well and heat through.
Serve warm as required.
*I sometimes sprinkle with a little chopped parsley for added colour and flavour.
Stuffed Chili Poblano


Ingredients:
poblano chiles, yellow onion, garlic cloves, celery, red bell pepper, orange bell pepper, yellow bell pepper, ground beef, white rice, chili powder, ground cumin, diced tomatoes, butter, monterey jack pepper cheese

Directions:
Heat Oven to 375f (190c] Char the poblano chilies place in covered dish and set aside. (this loosens the skin of the pepper making it easy to remove.].
In a two quart pot bring two cups of water (or broth of your choice] to a boil. Add 1 cup white rice. Bring back to boil stirring once or twice.  Reduce to low simmer cover and leave it for 20 minutes.
In a Large skillet pour in olive oil and saute onion until just translucent.
Add ground beef to the large skillet brown and drain.
Add diced tomatoes, cumin, chili powder, garlic, celery and chopped peppers allow to simmer.
When rice is cooked add to simmering beef and tomatoes. Stir and reduce heat.
Remove Poblanos  remove skin and seeds.
Place poblanos In a baking dish Use a spoon to stuff beef rice stuffing into peppers.
Place shredded cheese on top (optional].
Bake 20 to 25 minutes.
Make-Ahead Moroccan Lamb Stew
Category: soups-stews-and-chili
By Make-Ahead Mamas

Inspired by the wonderful spices and flavors used in Moroccan cuisine, this wonderful stew is a hearty one-dish meal. We like to double the recipe and freeze one portion for later. You can also save time, by combining all of these Moroccan spices in bulk and having the mixture on hand to use in this stew recipe, as well as others, like lamb burgers, grilled salmon, and meat rubs. We typically serve the stew with warm bread and a salad.

Ingredients:
1 teaspoon ground cinnamon
1 teaspoon ground cumin
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground turmeric
⅛ teaspoon curry powder
1 teaspoon kosher salt
1 pound ground lamb
1 tablespoon butter
1  sweet onion, chopped
1 (14.5 ounce) can organic beef broth
1 (14.5 ounce) can organic chicken broth
2 (14.5 ounce) cans beef consomme
1 (14.5 ounce) can diced tomatoes, undrained
1 tablespoon honey
3 large carrots, chopped
2  sweet potatoes, peeled and diced
1 (15 ounce) can garbanzo beans, drained and rinsed
½ cup chopped dried apricots
1 cup dried lentils, rinsed
ground black pepper, to taste

Directions:
Combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl. Mix in the ground lamb. For most flavorful results, allow mixture to rest, refrigerated, overnight. Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Mix the spiced lamb mixture to the onions. Cook and stir until meat is browned, about 5 minutes. Pour the beef broth, chicken broth, and consomme into the pot.  Stir in the tomatoes, honey, carrots, sweet potatoes, garbanzo beans, dried apricots and lentils. Bring to boil; reduce heat to low. Simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender. Season with black pepper to taste.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 465.1
Fat: 13.9 g
Saturated fat: 5.9 g
Carbohydrates: 57.3 g
Sugars: 15.6 g
Dietary fiber: 16.3 g
Protein: 28.2 g
Cholesterol: 55.7 mg
Sodium: 1337.4 mg
Beef , Prawn and Chicken Curried Noodles


Ingredients:
beef, curry powder, butter, celery, onion, carrots, cabbage, black pepper, garlic clove, salt

Directions:
Mix together the beef, prawns and chicken with the curry powder.
Melt the butter in a large pan, and fry the mixture over medium heat for 5 minutes.
Stir, cover, and cook for 5 minutes.
Add the vegetables, garlic and pepper, cook for 3 minutes.
Add the stock and noodles, stir well to blend everything together, season with salt and cook for another 5 minutes.
Serve with a green crisp salad.
Sausage and Rice Stuffed Acorn Squash


Ingredients:
acorn squash, water, water, rice, rice, bulk Italian sausage, olive oil, onion, celery, carrot, mushroom, garlic clove, fresh parsley, dried thyme, dried sage, dried cranberries, monterey jack cheese, egg

Directions:
1. Preheat oven to 350 degrees. I cut a sliver of skin off the middle of the.
back sides of the cut squash to "give it legs" (so that when it's right-side up and stuffed it doesn't roll around]. Spray squash with cooking spray and sprinkle with salt and pepper. Place cut side down on a baking sheet and roast 30 minutes.
2. Meanwhile, bring water to boil. Add pinch of salt and both rice, and stir. Cover, reduce heat, and simmer 30 minutes.
3. Preheat nonstick skillet over medium heat. Add sausage and cook until no longer pink and crumbled. Remove from pan and drain.
4. Add olive oil to pan and next 8 ingredients. Saute until tender, 5-10 minutes. Season with salt and pepper to taste.
5. Combine cooked rice, sausage, and vegetable mix in large bowl. Add cranberries and 1/2 cup shredded cheese. Toss to combine. Add beaten egg and toss until thoroughly coated.
6. Stuff cavities of squash with filling and mound on top to use all filling. Cover and bake 30 minutes, until stuffing is almost set. Sprinkle with remaining 1/4 cup cheese and bake uncovered to melt, another 10 minutes.
7. Allow to cool and enjoy!
**EDIT**: I did my prep while stuff was cooking, so I just put total time, start to finish (including prepping the squash], under cooking time. And another side note, I have some awesome pictures and having issues downloading them.
Lemon Curd by Fine Cooking


Ingredients:
butter, sugar, eggs, fresh lemon juice, lemon zest

Directions:
In a large bowl, beat the butter and sugar with an electric mixer, about 2 minutes.
Slowly add the eggs and yolks. Beat for 1 minute.
Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.
In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.]
Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes;  It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don't let the mixture boil.
Remove the curd from the heat; stir in the lemon zest.
Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools.
Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.
Rainforest Cafe Rasta Pasta for Two or Three


Ingredients:
bow tie pasta, garlic, olive oil, fresh spinach, broccoli floret, chicken, alfredo sauce, basil pesto, parmesan cheese

Directions:
Cook pasta according to package directions., In a large skillet saute the garlic in olive oil., Add spinach and broccoli, red pepper and grilled chicken., Toss to combine., Stir in Alfredo sauce and pesto, simmer for 5 minutes., Drain pasta and pour into a bowl., Top with sauce and toss well., Sprinkle with Italian seasoning and Parmesan cheese.
Cajun Rice Dressing


Ingredients:
turkey, chicken, bell pepper, cayenne pepper, rice, red wine, white wine, celery, parsley, green onion

Directions:
Mix all ingredients and pour into a large casserole dish or disposable foil pan about 12x10. Cover tightly with aluminum foil.
Place in preheated oven at 400F for one hour or until rice is tender and completely cooked.
Buttertart Muffins 1983


Ingredients:
all-purpose flour, baking powder, baking soda, salt, golden raisins, granulated sugar, butter, walnuts, eggs, vanilla extract, golden syrup

Directions:
In a saucepan over med.
heat Stir in the raisins, butter,, sugar,, eggs, milk,  and vanilla.
Stir over the heat for 5 minutes.
Just until thick, and just coming to a boil.
Remove from heat and add in dry ingredients.
Add in nuts.
Just until blended.
Pour into 12 muffin cups.
Bake 18 minutes at 350 degrees.
Remove when done and drop 1 tsp of Lyles Golden Syrup over the top of each while still hot.
Let cool in pan.
Remove from pan.
Thanks Andy.
Vegan Keto Lemon Fat Bombs
Category: appetizers-and-snacks
By Fioa

Make these tasty vegan fat bombs, made with lemon zest and coconut, ahead for a quick energy snack, and also for keto and raw diets!

Ingredients:
1 cup dry unsweetened shredded coconut
¼ cup coconut oil, at room temperature
3 tablespoons powdered erythritol sweetener (such as Swerve®)
2 tablespoons lemon zest
1 pinch sea salt

Directions:
Blend shredded coconut in a food processor until creamy, about 15 minutes. Add coconut oil, erythritol, lemon zest, and sea salt; blend until well combined. Fill mini muffin cups with mixture and chill in the fridge until set, about 30 minutes.

Prep time: 20 mins
Total time: 50 mins
Yields: 16 fat bombs

Calories: 68.1
Fat: 7.2 g
Saturated fat: 6.3 g
Carbohydrates: 3.4 g
Sugars: 0.5 g
Dietary fiber: 1 g
Protein: 0.4 g
Sodium: 22.2 mg