xiaoxl/recipe_data huggingface dataset:
Hiyashi Chuka Noodles
Category: salad
By Mimi

This is a common cold noodle salad in Japan, and always great to eat when the weather is hot. Enjoy!

Ingredients:
3 tablespoons soy sauce
2 tablespoons white sugar
3 tablespoons white vinegar
5 tablespoons chicken stock
1 teaspoon sesame oil
½ teaspoon chili oil  (Optional)
2 (3 ounce) packages ramen noodles
1  egg, beaten
½  cucumber, julienned
1  carrot, grated
1 slice cooked ham, cut into thin strips
¼ sheet nori, cut into thin slices
1 tablespoon hot Chinese mustard  (Optional)

Directions:
Mix the soy sauce, sugar, vinegar, chicken stock, sesame oil, and chili oil together in a small bowl, and stir until the sugar dissolves. Set aside. Bring a saucepan of water to a boil. Add the ramen noodles and cook for 2 minutes. Drain immediately, and refrigerate noodles until cold. Meanwhile, heat a small nonstick skillet over medium heat. Pour in the beaten egg and tilt the pan to thinly coat the bottom with egg. When firm, fold the egg in half and remove from the pan. Slice into thin strips. To serve, place cold noodles on serving plates. Top with separate piles of egg, cucumber, carrot, and ham. Pour the sauce over the top and sprinkle with crumbled nori. Serve with a touch of hot mustard on the side.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 2 servings

Calories: 236.1
Fat: 10 g
Saturated fat: 2.3 g
Carbohydrates: 28.5 g
Sugars: 15.9 g
Dietary fiber: 2.3 g
Protein: 9.3 g
Cholesterol: 101.2 mg
Sodium: 2092.7 mg
Crispy Salt Crusted Chicken With Roasted Shallots


Ingredients:
chicken thighs, garlic, thyme, whole black peppercorns, rock salt, paprika, shallots, butter, extra virgin olive oil, lemon, salt, rocket, sherry wine vinegar

Directions:
Salt Crusted Chicken.
Toss the chicken thighs together with thyme, shallots, salt and peppercorns in a large bowl. Place a wire rack over a roasting tray. Arrange the chicken and the garlic on top of a roasting rack. Place in the fridge overnight or for a minimum of 2-3 hours.
Pre-heat the oven to 180 degrees C/350°F Drain the roasting tray of any chicken juice that has been extracted by the salting process.
Pour about a cup of water into the roasting tray.
Rub the chicken thighs with butter. Scatter on top the shallots and the garlic from the marinade. Place the rack with the chicken back on top of the roasting tray. Dust the chicken thighs with paprika and place in the oven to roast until the skin is crispy and the chicken thighs are done.
Roasted Garlic Aioli.
Meanwhile, make your mayonnaise by whisking the egg yolks with the juice of 1 lemon and a pinch of salt. While whisking, slowly incorporate the oil into the egg yolk mixture until you get a smooth, thick texture.
When the chicken is cooked, remove the roasted garlic and squeeze the soft centre into the mayo and whisk to blend.
To serve.
To serve divide the shallots and chicken between your plates. Dress the rocket with the sherry vinegar and scatter over the chicken. Dollop with the roasted garlic mayo.
Green Tea Citrus Smoothie


Ingredients:
boiling water, granulated sugar, lemon juice

Directions:
Place tea bags in heatproof mug, then add boiling water & steep for 5 minutes.
Remove & discard tea bags, & refrigerate brewed tea until cold.
Place chilled tea, sugar, lemon juice, lemon sorbet & 4 ice cubes in blender, blending on high until mixture is frothy & ice cubes finely ground, up to 1 minute.
Pour into pitcher, then add club soda & stir carefully to mix.
Pour into 2 tall glasses & enjoy!
Creamy Smoky Potato Casserole


Ingredients:
frozen shredded hash browns, green onion, butter, reduced-fat sour cream, reduced-fat milk, cheddar cheese, garlic powder, salt

Directions:
CROCK POT:, Spray your crock pot with cooking spray., Place all ingredients in the sprayed crock pot.  Stir well., Put on lid and cook on low for about 6 - 7 hours or on high for 3 - 4 hours., OVEN:, Preheat oven to 350°F  Spray a 13 x 9 baking pan with cooking spray., Mix all ingredients well., Pour into the prepared baking dish., Bake at 350°F for 45-55 minutes.
Yemenite Eggplant (Aubergine) Casserole


Ingredients:
eggplant, salt, plum tomatoes, onion, cumin, paprika, turmeric, salt, pepper, cayenne, garlic cloves

Directions:
Slice the eggplant in thin discs, sprinkle evenly with salt, and place in layers in a colander over the sink.
Place a weighted bowl directly on top of the eggplant and let drain for 30 minutes.
Remove the weight, turn over the eggplant, and let drain another 30 minutes.
While the eggplant is draining, heat oil, onion and garlic and cook on medium heat until onion turns transparent and garlic is browned.
Add the spices and stir to coat the onion.
Add the tomatoes and cook until it boils.
Reduce heat to low and cook uncovered for 30 minutes.
Remove from heat.
Preheat oven to 350.
Pat eggplant dry with paper towels.
In a frying pan, fry eggplant in a layer of oil 2 minutes per side.
In a casserole, arrange layers of eggplant and tomato sauce, ending with sauce.
Bake uncovered in the oven for 30 minutes.
Romantic Pear Dessert


Ingredients:
pears, white wine, sugar, vanilla extract, lemon

Directions:
Boil the pears with the wine, 4 tbsps of sugar, vanilla extract and lemon slice in 1 l of water for about 30 minutes.
Leave to cool, then keep in the fridge for about 8 hours (make it in the morning if you are going to serve it at dinner, or the night before if you want to serve it for lunch].
Then, peel the pears and gently remove the seeds, starting from the bottom. You need pears that still have their stem for best visual results.
Serve on a white plate, with caramelised sugar and/or black currant sauce.
To make black currant sauce, heat black currants with sugar in an amount equal to half or all of the currants, according to preference, over medium heat, stirring constantly to mash the fruit, for about 10 mins, or until they reach the consistency of a thick sauce.
To make caramelised sugar, heat sugar over low heat until it melts and becomes golden brown.
Halloumi, Chickpea, and Tomato Salad with Mint
Category: uncategorized
By cheesemite

Halloumi is the hot new cheese! Well, really, it's ancient, not new--but it is best fried or grilled, so "hot" is fair, isn't it? This fresh salad combines halloumi with tomatoes, mint, and chickpeas, Mediterranean-style.

Ingredients:
1 (14 ounce) can chickpeas, drained
2 large tomatoes, chopped
3 medium green onions, sliced
12 leaves fresh mint, chopped
1 medium lemon, juiced
2 tablespoons extra-virgin olive oil
salt and freshly ground black pepper to taste
7 ounces halloumi cheese, sliced

Directions:
Stir chickpeas, tomatoes, green onions, mint, lemon juice, and olive oil in a salad bowl. Season with salt and pepper; set aside. Heat a dry nonstick skillet over medium-high heat. Add halloumi to the hot pan and cook, turning once, until deeply browned, 1 to 2 minutes per side. Remove to a cutting board and chop into 1/2-inch chunks. Stir halloumi into the salad and serve immediately.

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

Calories: 359
Fat: 20.6 g
Saturated fat: 8.5 g
Carbohydrates: 30.8 g
Sugars: 2.7 g
Dietary fiber: 6.9 g
Protein: 16.8 g
Cholesterol: 37.2 mg
Sodium: 849.8 mg
Simple Shrimp Salad


Ingredients:
pasta, onion, celery, shrimp, mayonnaise

Directions:
Cook pasta until al dente, then drain and cool., Stir in onions, celery, and shrimp., Stir in just enough mayonnaise to coat., I usually use between 1/2 and 3/4 cup, but adjust to your taste., Season with salt and pepper and chill overnight before serving.
Mos' Nilly Guacamole


Ingredients:
avocado, Lea & Perrins Worcestershire Sauce, garlic, salt, feta cheese, olive oil, creole mustard, lemon juice, wine vinegar, parsley, cilantro, tomatoes, lettuce

Directions:
Mash garlic with salt to make a gritty paste, Add avocado and mash some more.
Pour lemon juice over avocado so that it will keep its color.
Stir well.
Add olive oil, add Louisiana hot sauce, stir, add Lea & Perrins Worcestershire sauce, stir, and add wine vinegar.
Stir.
Add Mustard.
Stir.
Crumble a good quantity of feta cheese in the dressing.
Add chopped tomatoes and parsley.
Stir well and serve over lettuce.
This is also good for dipping.
Stacy's Greek-Inspired Tuna Salad
Category: salad
By Stacy Scott-Calcagni

Another twist on a new creation for tuna salad. I don't like olives, so there are none in my recipe, but other ingredients bring the Greek flavors to this tuna! Makes a generous portion for 2, or it can be divided up to make 3 or 4 smaller portions. Enjoy! Serve with pita chips if you like.

Ingredients:
2 (5 ounce) cans solid white albacore tuna in water, drained
½ cup diced English cucumber
½ cup seedless red grapes, halved
¼ cup tzatziki sauce, or more to taste
¼ cup slivered or sliced almonds, toasted
¼ cup feta cheese crumbles
1 tablespoon finely chopped fresh dill
salt and ground black pepper to taste
1 tablespoon lemon juice
2 cups spring mix greens, or as desired
1 (6 ounce) package pita chips  (Optional)

Directions:
Place tuna in a medium bowl. Add cucumber, grapes, tzatziki sauce, almonds, feta cheese, dill, salt, and pepper. Mix well. Add lemon juice and mix again. Serve on a bed of greens with pita chips on the side.

Prep time: 20 mins
Total time: 20 mins
Yields: 2 large servings

Calories: 740.4
Fat: 51 g
Saturated fat: 5.5 g
Carbohydrates: 63.3 g
Sugars: 9.5 g
Dietary fiber: 11.9 g
Protein: 50.5 g
Cholesterol: 65.8 mg
Sodium: 957.2 mg
Italian Chicken Enchiladas


Ingredients:
tomatoes, mozzarella cheese, monterey jack cheese, green onion, flour tortillas

Directions:
In a small saucepan, heat sauce until heated through.
Meanwhile, remove bones from chicken; cut meat into bite-size strips.
Finely chop dried tomatoes.
Toss together the chicken, tomatoes, 1/2 cup of the cheese, and green onion.
To assemble enchiladas, coat a 2-quart rectangular baking dish with nonstick cooking spray.
Spread 2 tablespoons pasta sauce over bottom of dish.
Spoon about 1/4 cup of chicken mixture just below center of each tortilla.
Roll up.
Place seam-side down in dish.
Repeat with remaining chicken mixture and tortillas.
Pour remaining pasta sauce over enchiladas. Sprinkle with remaining cheese.
Bake in a 400°F oven for 20-25 minutes or until heated through and cheese is melted. If desired, garnish sliced green onions.
Konijn Met Bier (Belgian style rabbit)


Ingredients:
rabbit, onion, carrots, apple, smoked bacon, water, beer, madeira wine, salt, thyme, sugar, bay leaf, mustard

Directions:
Brown the rabbit pieces in the fat.
Sprinkle a little sugar over all and add all ingredients except the bread and mustard.
Cover with lid and let simmer until rabbit is tender.
Spread mustard on slice of bread.
Take rabbit pieces from sauce and lay bread slice in sauce and stir until sauce is thickened.
Serve with fries and applesauce.
Chicken Sandwiches With Lemon Mayonnaise


Ingredients:
light mayonnaise, fresh lemon juice, lemon zest, capers, cucumbers, lettuce, watercress leaf, cherry tomatoes, grape tomatoes, carrots, red onion, chicken breast fillet, Dijon mustard

Directions:
Lemon-Caper Mayonnaise: Mix mayonnaise, lemon juice, zest, and capers in a small cup or bowl and set aside.
Sandwich: Split rolls in half. On the bottom half of each roll, spread the lemon caper mayonnaise.
Add the cucumber slices, baby lettuce, tomatoes, shredded chicken, slivered onion and grated carrot. Season with salt and pepper and top with the last two slices of rolls spread with Dijon mustard.
Authentic Eggplant Parmesan


Ingredients:
olive oil, garlic cloves, onion, tomato sauce, tomato sauce, tomato paste, white wine, olive oil, eggplants, eggs, milk, mozzarella cheese, cheese

Directions:
For sauce (Gravy]:
In a Dutch oven or large size sauce pan, add oil, on medium heat. Add garlic and onions, sauté' until tender. Add tomato sauce, tomato paste, and wine, if using, and Italian seasoning. Mix well, and bring to a boil, then reduce heat to a simmer. Cover and simmer for 4 – 4 1/2 hours, stirring occasionally.
For eggplant:
In a large size skillet, add olive oil (enough to cover bottom about 1" deep]. Heat on medium. Peel eggplant, then slice them into 1/4" round disks. In two small bowls or pie plates, add bread crumbs to one, and eggs and milk to the other, beat egg mixture well. Dip each eggplant disk  into egg mixture then into bread crumbs, coat completely. Place gently into hot oil. Fry to a golden brown on both sides, drain on paper towels. Repeat until all the eggplant are breaded and fried to a golden brown. Set aside.
Preheat oven to 350 degrees F.
Assemble:
In a 13x9x2 ungreased baking dish, add about 1 to1 ½ cups sauce (gravy] to bottom of pan, spread sauce (gravy] evenly in baking dish.
Cover sauce (gravy] with one even layer of breaded eggplant, spread 1 cup mozzarella cheese evenly over eggplant, sprinkle with 1/3 cup parmesan cheese. Repeat two more times, ending with parmesan cheese. Bake uncovered for 45 minutes. Let set for 10 minutes before cutting. Cut into 8 pieces. Serve hot.
Egg Salad with a Kick
Category: salad
By rowdy

This is a delicious egg salad recipe that I have been preparing for a number of years and it always gets rave reviews and requests for the recipe. Serve on toast with tomato and lettuce.

Ingredients:
3  eggs
¼ cup fat-free mayonnaise
¼ cup light sour cream
1 ½ teaspoons Chinese hot prepared mustard
1 stalk celery, finely chopped
5  pimento-stuffed green olives, chopped
1 tablespoon sweet pickle relish
¼ teaspoon paprika
1 pinch red pepper flakes
salt and pepper to taste

Directions:
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 15minutes. Drain hot water, and run eggs under cold water to chill. Crack shells by rolling on the counter, and peel. Place eggs in the container of a food processor, and briefly pulse to chop. Transfer the eggs to a medium bowl, and stir in the mayonnaise, sour cream, Chinese mustard, celery, olives, and relish. Season with paprika, red pepper flakes, salt and pepper. Taste, and adjust seasoning to your liking.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 90.3
Fat: 4.5 g
Saturated fat: 1.3 g
Carbohydrates: 7.3 g
Sugars: 5.1 g
Dietary fiber: 0.4 g
Protein: 6 g
Cholesterol: 142 mg
Sodium: 421.5 mg
Couscous Pilaf


Ingredients:
butter, garam masala, bay leaf, onion, chickpeas, garlic clove, ginger, olive oil, couscous, chicken broth, coriander leaves

Directions:
Heat butter; add garam masala, bay leaf, and onion.
Cook until golden brown. Take out some onion for garnish.
Add the drained chickpeas, garlic, ginger, and olive oil.
Fry for 4 minutes.
Add couscous and stir-fry.
Add chicken broth.
Let the couscous boil until the liquid reduces.
Cover and simmer on low heat for 10 minutes.
Remove from heat let stand 5 minutes.
Fluff with fork.
Garnish with chopped coriander and reserved fried onions.
My Mom's Fluffy Cheesecake


Ingredients:
flour, whole wheat pastry flour, butter, brown sugar, salt, cream cheese, sour cream, eggs, vanilla, sugar, lemon, limes, salt

Directions:
For the Graham Crust. mix flour, brown sugar and salt. Cut in butter with a pastry cutter. When fine and crumbly press into a 9 x 12 glass pan. Cook approx 25-30 minutes until tan/brown at 350 degrees.
Let it cool, then crumble up and re-press into the pan. This is really fun to do with your hands, it's like playing in the sand!
Juice the lemon and limes. Should make at least 1/2 cup.
Cream together, cream cheese and sugar.
Add sour cream, lemon/lime juice, egg yolks, salt and vanilla.
In a separate bowl beat the eggs white until fluffy and fold in  to the cream cheese mixture.
Pour into the pan with the graham crust and bake at 375 approx 45 minutes. Check for doneness with a toothpick.
Let it cool before cutting.
PHILADELPHIA® Fruit Pizza
Category: trusted-brands-recipes-and-tips
By Philadelphia

On a baked cookie 'crust,' arrange sliced kiwi, berries and mandarin orange segments on a creamy layer of 'sauce' for a pretty summer dessert.

Ingredients:
1 (16.5 ounce) package refrigerated sliceable sugar cookies, sliced
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
¼ cup sugar
½ teaspoon vanilla
4 cups assorted cut-up fruit (kiwi, strawberries, blueberries, drained canned mandarin oranges)
¼ cup apricot preserves, pressed through sieve to remove lumps
1 tablespoon water

Directions:
Heat oven to 375 degrees F. Line 12-inch pizza pan with foil; spray with cooking spray. Arrange cookie dough slices in single layer in prepared pan; press together to form crust. Bake 14 min.; cool completely. Invert onto plate; carefully remove foil. Turn crust over. Beat cream cheese, sugar and vanilla with mixer until well blended. Spread over crust. Top with fruit. Mix preserves and water; brush over fruit. Refrigerate 2 hours.

Prep time: 15 mins
Total time: 2 hrs 59 mins
Yields: 12 wedges

Calories: 283.5
Fat: 15.4 g
Saturated fat: 5.8 g
Carbohydrates: 35.6 g
Sugars: 16.8 g
Dietary fiber: 1.2 g
Protein: 3 g
Cholesterol: 25.3 mg
Sodium: 217.8 mg
Miso Soup With Shiitake Mushrooms and Tofu


Ingredients:
water, shiitake mushrooms, scallion, miso, firm tofu

Directions:
Slice Shiitake mushrooms.
Slice up green part of scallion, to garnish later.
Bring water (with stock if desired] to boil.
Stir in miso paste and mushrooms.
Lower heat, simmer for 5 minutes.
Pour into serving dish, add tofu, sprinkle scallion on.
Serve immediately.
Triple Batch Beef (Oamc)


Ingredients:
salt, pepper, onions, garlic cloves, water

Directions:
Trim fat from beef. Cut beef into 3/4" pieces.
In Dutch oven heat oil over medium heat until hot. Add beef, about a quarter at a time, and brown evenly, stirring occasionally.
Remove beef from pan; season with salt and pepper.
In the same pan, add onions and garlic. Cook and stir until onions are lightly browned. Pour off drippings, and return beef to pan.
Add water, bring to boil, then reduce heat to low.
Cover tightly and simmer 1 1/2 to 2 hours or until beef is tender.
Place about 2 cups beef mixture into 3 1-quart freezer containers. Cover tightly and freeze.
Rosy Potato Soup


Ingredients:
baking potato, milk, fresh ground pepper, curry powder, salt

Directions:
Place potatoes and onion in medium-sized saucepan, add milk.
Bring to a low boil, stir to keep from burning. Turn down heat to simmer and cook potatos until done.
Add rest of ingredients, stir to combine.
Simmer until heated. Add filtered water if to thick for your taste.
Judy Orton's Frozen Sweet Corn


Ingredients:
sugar, salt

Directions:
Combine all ingredients and gently until sugar and salt are completely dissolved.
DO NOT COOK.  DO NOT BLANCH.  DO NOT BOIL.  ABSOLUTELY NO HEAT!
Ladle into quart sized baggies and freeze.  Make sure the corn is covered with the liquid. Press out all air; lay flat to freeze.
Or use quart sized freezer containers.
TO PREPARE FOR SERVING  put frozen sweet corn into medium sized sauce pan. Bring to a simmer over low heat.  Let simmer for about 15 minutes. Do not boil.  Drain off liquid and add 4 T of butter or margarine.  If desired, add 3 T of cream cheese and 3 T of cream to create a rich, decadent side dish.  OPTIONAL:  Stir in 1 small jar of drained chopped pimientos and garnish top with chives before serving.
Sausage Macaroni Supper


Ingredients:
elbow macaroni, bulk Italian sausage, onion, tomato bisque soup, milk, parmesan cheese, broccoli florets

Directions:
Cook macaroni according to package directions.
Meanwhile, in a dutch oven, cook sausage and onion in oil over medium heat until meat is no longer pink; drain.
Stir in the soup, milk, parmesan cheese and Italian seasoning.
Bring to a boil;.
reduce heat.
Drain macaroni; add to sausage mixture.
Stir in broccoli; heat through.
Asparagus Salad


Ingredients:
fresh asparagus, purple onion, artichoke heart, black olives, tomatoes, feta, fresh cilantro, fresh Italian parsley, fresh dill, mayonnaise, Dijon mustard, sea salt

Directions:
Dressing:  Mix Cilantro, Italian Parsley, Dill, Mayonnaise, Dijon Mustard, White Balsamic Vinegar & Sea Salt.
Boil Asparagus for about 4 min, then rinse with cold water and let cool.
In a large bowl mix Asparagus, Purple Onion, Artichoke Hearts, Black Olives, Tomatoes & Feta.  Then add your dressing and enjoy!
Easy Crunchy Chicken


Ingredients:
whole chicken, quick oats, whole wheat flour, thyme, oregano, salt, pepper, dried parsley, poultry seasoning, eggs, brown mustard, Dijon mustard

Directions:
Spray a roasting pan with PAM.
Whisk the eggs and mustard together in a bowl.
Mix all other ingredients, except the chicken, in another bowl.
Leave the skin on the chicken. Wash it and pat it dry.
Dip each piece of chicken in the egg/mustard mixture one at a time, then drop them into the dry mixture and cover them completely. Do each piece one at a time.
Place the chicken pieces into the roasting pan and bake in the oven at 400 for 1 hour or until juices run clear in the thickest part of the breast.
If you notice that the tops of each piece are not browning and still look 'floury', simply spray some pam on each piece and then return the chicken to the oven on 'broil' for about 5 minutes.
Favorite Plum Pie
Category: desserts
By Michael Thompson

I know there are lots of pie recipes on AllRecipes.com. I only found one for classic plum pie, and lots for cherry pie, but each had features I didn't care for, so I combined what I thought were the best parts, and this is the result. This recipe is easily doubled, tripled, or whatever, depending on the amount of fruit you have.

Ingredients:
3 cups pitted plums
1 cup white sugar
¼ cup cornstarch
1 teaspoon lemon juice
½ teaspoon vanilla extract
¼ teaspoon almond extract
1  prepared pie crust

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Place plums into a bowl and stir in sugar, cornstarch, lemon juice, vanilla extract, and almond extract with a rubber spatula. Spoon into a prepared pie shell. Bake in the preheated oven until bubbly and crust is golden brown, 35 to 40 minutes. Let cool for 10 minutes before serving.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 1 pie

Calories: 255.5
Fat: 7.6 g
Saturated fat: 1.9 g
Carbohydrates: 46.1 g
Sugars: 31.2 g
Dietary fiber: 1.7 g
Protein: 1.8 g
Sodium: 117.3 mg
Cilantro-Lime Coleslaw
Category: salad
By Mom

This recipe is very flexible, meaning that I rarely remember to put all of the same ingredients/proportions in twice, and it still tastes great.

Ingredients:
¾ cup mayonnaise
1  lime, zested
2 teaspoons fresh lime juice
½ teaspoon rice vinegar
2 cloves garlic, minced
2 teaspoons sweet chili sauce
2 teaspoons white sugar
3 tablespoons finely chopped fresh cilantro
¼  red onion, finely diced, or more to taste
4 cups shredded green cabbage, or more to taste

Directions:
Whisk mayonnaise, lime zest, lime juice, rice vinegar, garlic, sweet chili sauce, and sugar in a large bowl, stirring to dissolve sugar. Mix cilantro and red onion into dressing. Stir cabbage into dressing mixture, about 1 cup at a time, until all cabbage is coated.

Prep time: 25 mins
Total time: 25 mins
Yields: 7 servings

Calories: 189.4
Fat: 18.8 g
Saturated fat: 2.8 g
Carbohydrates: 5.6 g
Sugars: 3.1 g
Dietary fiber: 1.2 g
Protein: 0.9 g
Cholesterol: 9 mg
Sodium: 163.9 mg