xiaoxl/recipe_data huggingface dataset:
Bacon-Roasted Chicken with Potatoes
Category: meat-and-poultry
By Cindy Faulkner

Bacon-wrapped drumsticks and thighs with baby Dutch yellow potatoes, roasted with onions and herbs, a very delicious and simple dinner.  We love dark meat, but you can use breasts if your prefer.  My husband loves it.

Ingredients:
6  chicken thighs
6  chicken drumsticks
12 slices center-cut bacon
salt and black pepper to taste
1  onion, coarsely chopped
1 ½ pounds baby Dutch yellow potatoes
2 tablespoons dried chives
2 tablespoons dried basil
1 tablespoon garlic powder
1 tablespoon adobo seasoning
1 tablespoon ground black pepper
1 teaspoon salt, or to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Wrap each chicken piece in a slice of bacon, trying to cover as much of the chicken as possible. Place the wrapped chicken pieces in a 9x13 inch baking dish, season with salt and pepper, and sprinkle the onion over the chicken. Push potatoes down into the spaces between the chicken pieces and around the edge of the dish. Combine the chives, basil, garlic powder, adobo seasoning, and black pepper in a small bowl, and sprinkle the seasoning to taste over the chicken and potatoes. Bake in the preheated oven for 1 hour, until the bacon is crisp and brown and the potatoes are tender. Sprinkle with salt, if desired, and serve hot.

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

Calories: 548.2
Fat: 27.7 g
Saturated fat: 8 g
Carbohydrates: 24.6 g
Sugars: 2 g
Dietary fiber: 3.9 g
Protein: 48.2 g
Cholesterol: 155.2 mg
Sodium: 973.7 mg
Summer Iced Tea


Ingredients:
tea bags, boiling water, sugar, sugar substitute, cold water, of fresh mint

Directions:
Steep tea bags in the 4 cups of boiling water for about 5 mins; discard tea bags.
In a one gallon pitcher combine tea and remaining ingredients.
Serve over ice and garnish with a sprig of fresh mint if desired.
Mee Goreng


Ingredients:
fried tofu, curry powder, onion, tomatoes, hot chili sauce, ketchup, light soy sauce, eggs, spring onion, green chili, cucumbers

Directions:
Put the noodles into a colander and rinse under warm running water, or separate according to instructions. Drain and set aside.
Heat the oil in a wok. Add curry powder and onion and stir-fry over medium heat until soft, about 4 minute.
Add the noodles, tomato, chilli sauce, tomato sauce and soy sauce and stir-fry over medium heat for 3 min, mixing well.
Pour over the beaten egg and leave to set for a min or so, then mix in with the noodles.
Add the tofu.
Add the spring onions, cucumber and chilli.
Serve with additional tomato and chilli sauce, and cucumber slices on the side, if desired.
Blueberry-Banana Batido


Ingredients:
banana, frozen blueberries, Splenda sugar substitute, buttermilk

Directions:
Place everything in blender., Blend until smooth., Serve and enjoy!
Homemade Garlic Sausage


Ingredients:
kosher salt, white pepper, sugar, garlic, ground pork, wine

Directions:
Mix all ingredients together.
Chill overnight.
Stuff into casings  tying off at 5 inches.
Hang for 1 to 2 days in cool place (45°F].
Spicy Beef and Bean Enchilada Pie
Category: world-cuisine
By Karla Smith

This is a scrumptious, filling Mexican dish that is easy and loved by everyone I've served it to. Lots of flavor and a spicy kick of chiles and pepperjack cheese will make this a family staple any night of the week.

Ingredients:
1 pound ground beef
½ cup diced onion
2 cloves garlic, minced
1 (15 ounce) can Tex Mex-style diced tomatoes
1 (4 ounce) can chopped green chilies
2 tablespoons chopped fresh cilantro
1 (1 ounce) packet taco seasoning mix
1 (20 ounce) can refried black beans
2 (10 ounce) cans red enchilada sauce (such as Old El Paso®)
2 cups shredded pepperjack cheese
2 cups shredded Monterey Jack cheese
6 (8 inch) flour tortillas
½ cup sour cream, or to taste  (Optional)

Directions:
Preheat oven to 400 degrees F (200 degrees C). Cook and stir ground beef and onions in a large skillet over medium-high heat until meat is browned and crumbly, 7 to 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in diced tomatoes, green chiles, cilantro, and   mix. Remove from heat. Mix black beans and 1 can red enchilada sauce in a bowl until creamy. Mix pepperjack cheese and Monterey Jack cheese together in a separate bowl. Heat a cast-iron skillet over medium heat. Cook tortillas, one at a time, until slightly crisp, about 15 seconds per side. Place one tortilla on the bottom of an 8-inch springform pan. Spread a generous layer of black bean mixture on top of tortilla, then spread a layer of ground beef mixture on top. Sprinkle 1 cup of cheese mixture on top of meat mixture and pour 1/4 cup red enchilada sauce over the top. Repeat the tortilla, bean, meat, cheese, and sauce layering process, finishing with cheese and enchilada sauce on top. Cover pan with aluminum foil and bake in the preheated oven until cheese is bubbling and enchiladas are cooked through, about 40 minutes. Cool for 15 minutes and serve with sour cream.

Prep time: 25 mins
Cook time: 50 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 641.9
Fat: 36.2 g
Saturated fat: 17.5 g
Carbohydrates: 45.5 g
Sugars: 3.2 g
Dietary fiber: 6.7 g
Protein: 32.7 g
Cholesterol: 101.6 mg
Sodium: 1683.9 mg
Soft-Baked Oatmeal Cookies


Ingredients:
eggs, raisins, vanilla, brown sugar, white sugar, shortening, flour, baking soda, salt, cinnamon, oats, walnuts

Directions:
Preheat oven to 350 degrees.
In a small bowl, combine eggs, raisins, and vanilla.  Let stand one hour in refrigerator.
In a large bowl, cream sugars and shortening.
Stir in egg mixture.
In a separate bowl, mix together, flour, baking soda, salt, and cinnamon.  Add to creamed mixture.
Add oats and walnuts.
Form into small balls and bake for 10 to 12 minutes.
Cut Flower Preservative #3


Ingredients:
white vinegar, sugar, warm water

Directions:
Discard decaying leaves & flowers and any foliage which would be below the water line plus any unnecessary leaves.
Trim bottom ends of flower stems by cutting on an angle to maximize the surface area for water and to prevent the ends from resting flat on the bottom of the vase.
Mix all 3 ingredients being sure to use warm water (100-110F or 38-40C] as it will move up the stems more effectively than cold water then add flowers.
Mexican Fava Bean Gazpacho With Fresh Mint


Ingredients:
dried fava beans, turnips, diced tomatoes, celery, carrots, minced garlic cloves, water, salt, fresh coarse ground black pepper, extra virgin olive oil, fresh mint leaves, fresh mint leaves

Directions:
•	Lightly sauté the turnips, onion, celery, carrots, and garlic in a skillet with a light coating of olive oil while adding the Himalayan Pink Salt and pepper.
•	In a separate soup pan add the chicken broth and water to the rinsed and cleaned Fava beans bring to a slow boil and then reduce the heat to simmer. Add the sautéed vegetables from above and the tomatoes, sliced Serrano peppers and 25 mint leaves to the Fava beans and simmer for 15 minutes.
•	Remove ½ of the above soup mixture and blend in a standard blender. Return the blended soup mixture to the original soup pan and simmer the entire contents for an additional 30 minutes. Let cool and refrigerate until cold.
•	Here’s the trick serve the gazpacho in your favorite soup bowl, drizzle some extra virgin olive oil on top, add 2 cranks of your peppermill coarse ground pepper, place 3 dampened mint leaves so that they stand up in the olive oil then add 2 cranks of your salt mill coarse ground Himalayan Pink Salt to the mint leaves. The presentation is very nice and the slight crunch of the salt while eating the gazpacho is excellent. Serve with blue corn tortillas on the side.
•	Voila “Mexico jus’ like I pictured it”.
Easy Cauliflower & Broccoli Au Gratin


Ingredients:
cauliflower floret, broccoli floret, water, light cream cheese, low-fat milk, low-fat sour cream, cheddar cheese, parmesan cheese

Directions:
Place cauliflower and broccoli in 2-qt. microwaveable dish. Add water; cover. Microwave on HIGH 8 to 10 minute or until vegetables are tender; drain. Set aside.
Microwave cream cheese and milk in 2-cup microwaveable measuring cup or medium bowl 1 minute or until cream cheese is melted and mixture is well blended when stirred. Add sour cream; mix well. Pour over vegetables; sprinkle with Cheddar cheese.
Microwave 2 minute or until cheese is melted.
Mix cracker crumbs and Parmesan cheese. Sprinkle over vegetables.
Essential Buttermilk


Ingredients:
cream of tartar, milk

Directions:
"Mix together and let stand for 5 minutes."
French Crepes
Category: breakfast-and-brunch
By CYBERCHEF

A good breakfast for weekends and even desserts. Serve rolled up and filled with jam or fruit and whipped cream.

Ingredients:
1 cup all-purpose flour
1 teaspoon white sugar
¼ teaspoon salt
3  eggs
2 cups milk
2 tablespoons butter, melted

Directions:
Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 12 servings

Calories: 94.4
Fat: 4.1 g
Saturated fat: 2.1 g
Carbohydrates: 10.3 g
Sugars: 2.4 g
Dietary fiber: 0.3 g
Protein: 4 g
Cholesterol: 54.8 mg
Sodium: 96.5 mg
Spinach, Pine Nut, Feta Stuffed Focaccia W. Basil-Arugula Pesto


Ingredients:
active dry yeast, warm water, warm water, kosher salt, olive oil, flour, olive oil, olive oil, garlic cloves, fresh spinach leaves, mint leaf, pine nuts, kosher salt, red pepper flakes, feta cheese

Directions:
Stir together the yeast and 1/2 cup of warm water in the large bowl of an electric stand mixer.
Set aside and let stand for 5-10 min until the yeast is bubbly.
To the yeast mixture add the remaining 3 cups of warm water, salt and olive oil.
Slowly add the flour one cup at a time and mix with the dough hook until the dough is soft and not too sticky. **You may not need all of the flour.**.
Knead by hand or mix on medium speed for 10 min, or until the dough is no longer sticky.
Set aside to rise for 1 hour or until dough has doubled in size.
Preheat the oven to 425º or grill.
Start the spinach filling while dough is rising.
Saute the garlic in some olive oil in a large saute pan.
Add the spinach leaves and saute until wilted.
Take off the heat and add the mint and toasted pine nuts.
Salt and add red pepper flakes to taste.
When slightly cooled, fold in the crumbled feta.
Punch down the dough, then shape into a rectangle in a well oiled half sheet baking pan.
Dimple with your finger tips and brush with olive oil.
Set aside for 15 min or so.
Place the dough filled sheet pan on the rack of a grill or in the oven and cover with the lid for a few min, just long enough to have the dough slightly rise and firm up - about 5 min or so.
Spread the pesto lengthwise across one half of the dough, leaving a one inch border.
Spread the spinach mixture over the pesto.
Cover with the grill lid and cook for a few more min, until the dough is firm enough for you to lift up the non-pesto half and fold over the filled half - 3-5 minute.
Press the edges together with a fork to keep the filling inside while cooking.
Brush with olive oil.
Move the pan to the side of the grill and continue to bake over indirect heat until it is golden and done - about 7-10 minute.
Remove from heat and let cool for 10 min or so before cutting and serving.
Canned Apple Pie Filling


Ingredients:
apples, sugar, gelatin, cinnamon, cold water, bottled lemon juice, nutmeg

Directions:
Use firm crisp apples, such as golden delicious, Rome or other apples of similar quality.
Wash, peel and core the apples. Slice them about 1/2 inch wide and place in water containing ascorbic acid to prevent browning. Blanch 2 quarts at a time for 1 minute in boiling water. While blanching other apples, keep ones already blanched in covered pot to keep warm.
Combine the sugar, clear gelatin and cinnamon in large pot with the water and apple juice, food coloring and nutmeg. Stir and cook on medium high heat until the mixture thickens and begins to bubble.
Drain the apple slices from the water, reserving water.
Add lemon juice to water mixture and boil 1 minute more. Fold in the apple slices immediately and fill jars with mixture. Clean the rims and seal the jars.
Tom Yum (spicy Thai Soup)


Ingredients:
shrimp, chicken, kaffir lime leaves, tomatoes, mushrooms, water, lemongrass, fish sauce, lime juice, red chili peppers

Directions:
Pour water into medium saucepan and place over high head on stove; bring to boil and add Kaffir lime leaves & lemon grass; cook for 2 minutes.
Reduce to low heat, add fish sauce, lime juice, fresh ground red chili, and chili paste in soy bean oil.
Add mushrooms & tomatoes; cook for several minutes.
Add shrimp or chicken.
Turn heat to high, do not stir.
When shrimp or chicken is cooked, continue to cook for 2 minutes more.
Serve with hot rice.
Berry Banana Blast Smoothie


Ingredients:
nonfat yogurt, milk, frozen blueberries, frozen strawberries, banana

Directions:
"Blend together until smooth."
Cajun Red Snapper
Category: seafood
By MARBALET

A spicy red snapper dish.

Ingredients:
1 teaspoon paprika
¼ teaspoon ground cayenne pepper
1 teaspoon ground black pepper
½ teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon garlic powder
¼ teaspoon dried oregano
2 tablespoons butter
1 tablespoon olive oil
6 (6 ounce) fillets red snapper
salt to taste

Directions:
On a large piece of wax paper, mix together paprika, cayenne pepper, black pepper, onion powder, thyme, basil, garlic powder, and oregano. In a small saucepan, over medium heat, melt butter or margarine with oil. Brush both sides of the snapper filets with the butter mixture, reserve the remaining butter mixture. Coat both sides of the filets with the seasoning-mixture. Heat a large cast-iron skillet over high heat until a drop of water sizzles on it. Drizzle half of the remaining butter-oil mixture on one side of fish fillets. Place fillets butter side down in pan. Cook over a high heat until the fish is deeply browned, about 5 minutes. Drizzle remaining butter-mixture over the fish and flip the fish over. Cook until fish is browned and flakes when tested with a fork, about 5 minutes more. Season to taste with salt.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 6 servings

Calories: 227.6
Fat: 8.5 g
Saturated fat: 3.2 g
Carbohydrates: 1.3 g
Sugars: 0.2 g
Dietary fiber: 0.5 g
Protein: 34.8 g
Cholesterol: 71.8 mg
Sodium: 102.8 mg
Family Recipe from Supermodel Heidi Klum for Sauerkraut Soup


Ingredients:
ground beef, ground pork, olive oil, sauerkraut, Heinz Chili Sauce, vegetable broth, heavy cream

Directions:
Sauté ground beef and pork and onions with olive oil in a soup pot until brown.
Add sauerkraut and mushrooms (with their liquids] and pickles; stir together with the meat.
Add entire bottle of sauce or ketchup and the vegetable broth.
Simmer for 45 minutes, stirring occasionally.
Add salt and pepper to taste.
Add heavy cream and cook for 1 more minute, then serve.
Lamb in Redcurrant Jelly


Ingredients:
lamb chops, lemon, onion, red currant jelly, barbecue sauce, tomato sauce

Directions:
Trim the meat of excess fat.
Grate 1 teaspoon of rind from the lemon and squeeze 4 teaspoons of juice.
Heat the oil in a large frying pan, and brown the chops well.
Place in an oven-proof dish.
Add the onion to the frying pan and cook over a medium heat for about 5 minutes or until softened.
Add the jelly, rind and juice, stock and sauces.
Stir until heated through then pour over the chops.
Bake, covered, for 1 hour in an oven set at 325f, turning a couple of times during cooking.
Remove the chops, and pour the sauce into a frying pan.
Boil rapidly until the sauce has reduced and thickened.
Return the chops to the sauce to serve.
This goes very well with mashed potatoes and a green vegetable.
Thai Grilled Beef Salad


Ingredients:
beef tenderloin steak, canola oil, water, sugar, garlic clove, fish sauce, fresh lime juice, sambal oelek, seedless cucumber, red onion, mung bean sprouts, mint leaf

Directions:
Preheat your grill or grill pan over medium-high to high heat.
Rub the steaks with the oil and season with salt and pepper.
Grill the steaks, turning once, until an instant-read thermometer (stuck into the thickest part of the steak] reads 125 degrees F. - about 12 minutes.  *This will depend on your grill/grill pan heating.
Let the steaks rest for 10 minutes before slicing.
Meanwhile, heat the water with the sugar in a small skillet, stirring until the sugar is dissolved. Transfer to a large bowl.
Add the garlic, fish sauce, lime juice and sambal oelek and let it cool.
Add the cucumber, onion, bean sprouts, mint and sliced steak and toss well.
Sprinkle with the peanuts and serve right away, with the lime wedges.
No-Knead Country Bread
Category: bread
By Chef John

This delicious and gorgeous loaf is part recipe, part science experiment, and part fun family project when you're all stuck in the house together looking for things to do. Even though it takes many, many hours, the texture you get is just incredible. Spread with butter and jam, if desired.

Ingredients:
3 ½ cups white bread flour
½ cup sprouted spelt flour
¼ teaspoon active dry yeast
2 cups cold water
1 ½ teaspoons fine kosher salt

Directions:
Place white bread flour, whole wheat bread flour, and yeast into a large mixing bowl and stir with a wooden spoon. Pour in cold water and mix with a wooden spoon or spatula until a very wet, sticky dough comes together, about 3 minutes. Add the salt and mix another 2 to 3 minutes. Scrape down the sides of the bowl. Cover with foil. Allow dough to rise at room temperature for 18 hours. Deflate the bubbly dough with a spatula by scraping down the sides of the bowl and folding the dough over itself, turning the bowl as you go around in a circular motion, about 12 times or so. Scrape the dough onto a very well-floured surface with a spatula. Sprinkle the surface of dough generously with flour. Generously flour hands and then roll and fold dough on the table until you've formed a round or oval loaf shape that has a smooth surface, 1 to 2 minutes. The dough is very sticky, so add more flour if you need. The shape doesn't really matter, but a smooth surface is the goal. Transfer to a Silpat®-lined baking sheet and let rise, uncovered, until doubled in size, about 2 hours. The dough will spread out more than rise up, but this is normal. Preheat the oven to 450 degrees F (230 degrees C). Make 1 shallow slash down the middle of the dough with a very sharp knife or razor, being careful not to deflate the dough too much; the slash is optional. Spray the surface of the loaf very lightly with plain water to help the crust form. Bake in the center of the preheated oven until nicely browned, about 30 minutes. Let cool on a rack before cutting.

Prep time: 20 mins
Cook time: 30 mins
Total time: 20 hrs 50 mins
Yields: 1 loaf

Calories: 143.3
Fat: 0.8 g
Saturated fat: 0.1 g
Carbohydrates: 28.9 g
Sugars: 0.3 g
Dietary fiber: 1.2 g
Protein: 4.9 g
Sodium: 241.9 mg
Caramel Almond Popcorn


Ingredients:
brown sugar, unsalted butter, light corn syrup, vanilla, baking soda

Directions:
Mix together warm popcorn and almonds.
Spread on a large, well greased baking sheet.
In a saucepan over medium-low heat, whisk together the sugar, butter and corn syrup until the sugar dissolves.
Increase heat to high and boil  without stirring until candy thermometer registers hard-ball stage of 255F (124C]or until 1/2 tsp syrup dropped into very cold water forms a rigid ball that is still a little pliable (about 4 minutes].
Remove from heat.
Add in the vanilla and baking soda and stir until well combined.
Slowly pour over popcorn/almond mixture while stirring gently to coat.
Let cool.
Tropical Chicken Pizza from Boston Pizza


Ingredients:
alfredo sauce, mozzarella cheese, cheddar cheese, bacon, pineapple tidbits

Directions:
Preheat Oven to 350 Degrees Celcius., Take the Pizza Dough and cover it evenly with the Alfredo Sauce., Mix the Cheddar and Mozerella Cheese and spread evenly over the sauce., Cover cooked Chopped Chicken with Hot sauce., Place the chopped chicken over the cheese., Place the pineapple and chopped bacon on top of the pizza., Place the pizza in the oven and cook until the bacon is cooked.
Almond Chicken


Ingredients:
chicken breasts, cornstarch, salt, light soy sauce, cornstarch, Chinese wine, sherry wine, water

Directions:
Marinate chicken for 20 minutes, drain and set aside., Mix chopped almonds with  corn starch., Beat egg white and dip in chicken., Preheat oil to 350F in a deep fryer or large saucepan., Roll chicken pieces in cornstarch mixture and deep fry until golden brown.
Summer Zucchini Tuscan Pasta


Ingredients:
small shell pasta, extra virgin olive oil, fresh ground pepper, fresh rosemary, garlic cloves, salt, red pepper flakes, zucchini, diced tomatoes with juice, cannellini beans

Directions:
Bring large pot of salted water to a boil, and cook according to package directions until al dente.
Over medium heat, add a couple tablespoons of the flavored olive oil to a skilelt, and sautee the zucchini for a couple minutes until bright green.
Gently stir in the beans, 1/3 - 1/2 cup remaining olive oil, and the tomatoes with their juice.  Heat through and reduce heat to low until pasta finishes cooking.
Drain pasta and toss with sauce.
Check for seasoning, the flavored oil should be enough, but it's always nice to check.
Pizza  ( Naan Bread Pizza )


Ingredients:
mozzarella cheese, mushroom, buffalo mozzarella, fresh basil leaves

Directions:
Preheat the oven to 400°F.
Brown and Cook Sausage Patty Breaking up in to small pieces in Pan Drain on paper towels.
Spread your sauce on Naan Bread.
Sprinkle 1/4cup of mozzarella cheese.
Sprinkle Sausage pieces.
Spread sliced Mushrooms
Top with rest of  mozzarella cheese.
Lay buffalo mozzarella with Basil leaf on top of each slice If you want (4 thin slices.].
Bake 8 to 12 minutes or to desired crispiness.
Rum Slush


Ingredients:
frozen limeade concentrate, rum, water

Directions:
Mix all ingredients; place in freezer; stir occasionally.
Serve in fancy glass with a straw.
Special Occasion Party Tray for Sandwiches


Ingredients:
deli ham, deli roast beef, provolone cheese, cheddar cheese, lettuce leaf

Directions:
Place lettuce leaves on large rectangular platter.
Fold each turkey slice into thirds.
Roll each ham slice loosely.
Fold each roast beef slice in half.
Place turkey, ham and roast beef on platter according to diagram (see picture].
** Servings based on 2 ounces cheese and 4 1/2 ounces meat each]**.
Creamy Hokkaido Squash Pasta Sauce


Ingredients:
garlic cloves, olive oil, water, vegetable broth, milk, nutmeg, pepper, salt

Directions:
Wash and deseed the squash and cut into pieces of approximately 1 cm. Cut the garlic into thin slices.
In a heavy pot heat the oil. Add the garlic and the squash. Saute for about 4 minutes. Add the water, cover and let simmer until squash is tender (about 20 minutes].
Puree using a hand-held blender. Add milk and vegetable broth. Season to taste.
Serve with pasta of your choice.
Yam Soup
Category: soups-stews-and-chili
By LIL_PYRO

A sweet simple yam soup with lots of flavor!

Ingredients:
3 cups chicken broth
2 pounds yams, diced
1 medium onion, chopped
1 tablespoon curry powder
¼ teaspoon black pepper
½ teaspoon salt
½ cup uncooked wild rice
½ teaspoon onion powder
½ teaspoon garlic powder

Directions:
Pour chicken broth into a saucepan, with curry powder, salt, pepper, onion powder and garlic powder. Bring to a boil over medium heat. Add yam and onion, and simmer for about 20 minutes. Add rice, and cook for another 20 minutes, or until rice is tender.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 5 servings

Calories: 285.8
Fat: 0.7 g
Saturated fat: 0.1 g
Carbohydrates: 65.7 g
Sugars: 2.8 g
Dietary fiber: 9.3 g
Protein: 5.6 g
Sodium: 251.6 mg