xiaoxl/recipe_data huggingface dataset:
Mushroom, Leek and Cashew Nut Risotto


Ingredients:
lemon juice, butter, fresh parsley, fresh basil, dried basil, leeks, olive oil, garlic clove, arborio rice, dry white wine, cashew nuts, parmesan cheese

Directions:
Toss the fresh mushrooms with the lemon juice.  In a large, heavy based pan melt 2 tablespoons of butter, stir in the mushrooms and cook over moderate heat until they begin to brown.  Add the parsley and basil (if using] and cook for 30 seconds more, then remove and set aside.
Heat another 2 tablespoons of the butter with the olive oil in the same pan in which the mushrooms were cooked.  Stir in the sliced leeks and garlic and cook until soft, about 6 to 8 minutes.
Add the rice, stirring to coat all the grains until they start to swell and burst - about 2 minutes.  Add the sauteed mushrooms and mix well.
Pour in the wine and cook over moderate to low heat until it is absorbed.
Add half a cup of the hot stock and stir frequently to prevent sticking while the rice absorbs the liquid.
Keep adding stock in this way, stirring frequently to prevent sticking.
Just as the final liquid is being absorbed and the rice is cooked (about 20 minutes] remove from the heat and stir in the remaining 2 tablespoons of butter, the parmesan cheese and the cashew nuts.  Add freshly ground black pepper to taste (and salt, if you must] and serve. Garnish with some freshly grated parmesan, if you like.
Peanutty Cereal Squares


Ingredients:
butter, mini marshmallows, peanut butter, salted peanuts

Directions:
Butter a 9-inch square baking pan.
In a large saucepan, melt butter, marshmallows and peanut butter over low heat, stirring constantly until melted.
Remove from heat and stir in Cheerios and peanuts.
Pour into prepared pan, and pat down evenly with buttered hands.
Cool completely before cutting into squares.
Jay's Hamburgers


Ingredients:
Paula Deen's House Seasoning Mix, red pepper flakes, Hungarian paprika, Worcestershire sauce, catsup, flour

Directions:
Mix all ingredients, except for the bacon.  Spoon out for patties (making them as flat as possible] into a heated pan coated with olive oil.
Pan fry burgers to desired internal temperature (rare to well-done].
Layer burgers with crisp halves of bacon between.
Top with cheese of choice, if you like.  We tried Monterey Jack, but any kind will do.
Serve on Toast or Buns.  Enjoy!
Rob's Chicken Balti


Ingredients:
chicken breasts, onions, bell pepper, butter, curry paste, garlic cloves, gingerroot, chopped tomatoes, apple, cinnamon, ground cumin, cardamom pods, bay leaves, garam masala, coconut cream, milk, fresh coriander, salt, black pepper

Directions:
Melt the butter in a pan and add the oil, brown off the chicken quickly and reserve to 1 side.  Now fry the onions and peppers over a medium heat in the remaining oil until just starting to brown.
Add the curry paste and fry off for at least 2 minutes before adding the garlic and ginger and frying for a further 1-2 minutes.
Add the chopped tomatoes to the pan stirring well along with the cinnamon cumin, cardamom, bay and garam marsala.  Boil down for around 3-5 minutes.
Mix the stock cube with 1/2 pt boiling water and add to the pan along with the coconut cream and the milk, bring to the boil and add the reserved chicken and the grated apple.
Cook for 30 minutes over a low/medium heat.
Taste and adjust seasonings adding salt and plenty of black pepper, take off the heat and throw in the coriander, allow to sit for 15 minutes before serving.
Honey-Ginger Grilled Salmon
Category: main-dish
By Kerri Skrudland

This recipe is simple to make, yet impressive. The marinade gives the fish a sweet taste that my family goes nuts for! If it's too cold out to grill it, you also may broil it.

Ingredients:
1 teaspoon ground ginger
1 teaspoon garlic powder
⅓ cup soy sauce
⅓ cup orange juice
¼ cup honey
1  green onion, chopped
1 (1 1/2-pound) salmon fillet

Directions:
In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well.  Place salmon in bag and seal tightly.  Turn bag gently to distribute marinade.  Refrigerate for 15 to 30 minutes. Preheat an outdoor grill for medium heat and lightly oil grate. Remove salmon from marinade, shake off excess, and discard remaining marinade.  Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.

Prep time: 10 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 4 servings

Calories: 373
Fat: 14.5 g
Saturated fat: 2.5 g
Carbohydrates: 22.3 g
Sugars: 19.8 g
Dietary fiber: 0.5 g
Protein: 37.6 g
Cholesterol: 114 mg
Sodium: 1291 mg
Spiced Nuts


Ingredients:
sugar, water, ground cinnamon, salt, imitation vanilla, unsalted butter

Directions:
Preheat your candy thermometer.  Combine the sugar, water, cinnamon, and salt in a saucepan.  Turn the heat to medium and stir the mixture until the sugar has dissolved.
Turn the heat up to medium high, then place the thermometer into the pan.  The temperature will slowly rise.  Cook until the soft ball stage, 240°F.
Once the syrup reaches that temperature, remove from the heat.
Place the butter, vanilla, and almonds in a medium-sized mixing bowl.  Pour in the syrup and mix everything together until the almonds are covered with the syrup.
It will take about 2 hours for the syrup to crystallize.  It should turn out as a soft glaze.
Orange Date Banana Oatmeal


Ingredients:
water, ground nutmeg, oatmeal, dates, banana, salt

Directions:
In a saucepan, bring juice, water, salt and nutmeg to a boil.
Stir in oatmeal and dates. Return to boil, reduce heat.
Cook 1 minute for quick oatmeal (5 minutes for old-fashioned], stirring occasionally.
Stir in banana.
Let stand until of desired consistency.
Egg Fried Rice
Category: main-dish
By Krista B.

Quick and easy.

Ingredients:
1 cup water
½ teaspoon salt
2 tablespoons soy sauce
1 cup uncooked instant rice
1 teaspoon vegetable oil
½  onion, finely chopped
½ cup green beans
1  egg, lightly beaten
¼ teaspoon ground black pepper

Directions:
In a saucepan bring water, salt and soy sauce to a boil.  Add rice and stir.  Remove from heat, cover and let stand 5 minutes. Heat oil in a medium skillet or wok over medium heat.  Saute onions and green beans for 2 to 3 minutes.  Pour in egg and fry for 2 minutes, scrambling egg while it cooks. Stir in the cooked rice, mix well and sprinkle with pepper.

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

Calories: 144.8
Fat: 2.7 g
Saturated fat: 0.6 g
Carbohydrates: 24.6 g
Sugars: 1.7 g
Dietary fiber: 1.6 g
Protein: 4.9 g
Cholesterol: 46.5 mg
Sodium: 848.1 mg
Salmon Shell Pasta Salad


Ingredients:
shell pasta, green onions, cherry tomatoes, plain yogurt, mayonnaise, lemon juice, dill weed, capers

Directions:
mix the dressing up, make salad toss., pour over dressing toss, chill or serve.
Oven Chips


Ingredients:
olive oil, potatoes, dried herbs, flaked sea salt, mayonnaise

Directions:
Preheat oven to highest temperature, generally 240 degrees Celsius.
Lightly oil a large shallow roasting tin and place it in the oven to get really hot while you prepare the potatoes.
Cut the potatoes in half lengthwise, then into long thin wedges, or thicker ones if you prefer.
Brush each side lightly with oil (or just pop them into a large bowl, pour some oil over and mix them around a few times to coat them].
When the oven is really hot, remove the pan carefully and scatter the potato wedges over it, spreading them out in a single layer over the hot oil.
Sprinkle the potato wedges with the herbs and salt and roast for about 20 minutes, or longer if they are thicker.
They will be ready when they are golden brown, crisp and lightly puffy.
Remove from oven and serve with a dollop of mayonnaise.
Warm Green Bean, Bacon & Potato Salad


Ingredients:
small red potato, olive oil, garlic cloves, bacon, green beans, fresh lemon juice

Directions:
In a large saucepan, cover potatoes with 2 inches salted water. Bring to a simmer and cook until potatoes are just tender, 15 to 20 minutes. Drain thoroughly. In a large nonstick skillet, heat oil over medium-high; add potatoes and garlic and season with salt and pepper. Cook, mashing potatoes slightly, until golden brown in spots, about 5 minutes. Transfer to a serving dish and keep warm.
Add bacon to skillet. Cook until bacon is browned, about 3 minutes. Add green beans and cook, stirring occasionally, until bright green and crisp-tender, about 4 minutes. Add to potatoes along with lemon juice to taste. Season with salt and pepper and toss gently to combine.
Ichiban Noodle Salad


Ingredients:
cabbage, green onions, green pepper, celery ribs, sugar, vinegar, sunflower seeds

Directions:
Mix cabbage, onions, green pepper, celery and broken noodles in a bowl.
In a small bowl, mix the oil, sugar, vinegar and the spice packet from the noodles.
Add dressing to the salad and toss well.
Let stand 5 to 6 hours, or overnight, in fridge.
Just prior to serving add slivered almonds and sunflower seeds and toss well.
Creamy Chocolate Pudding


Ingredients:
cornstarch, sugar, skim milk, vanilla extract

Directions:
In a medium saucepan, combine cornstarch, cocoa, and sugar., Mix well., Gradually add milk, stirring to dissolve cornstarch and cocoa., Cook over medium heat, stirring, until mixture comes to a boil., Continue to cook 2 to 3 minutes, stirring,., Remove from heat and stir in vanilla., Spoon pudding into 4 custard cups., Chill.
Greek Lemon Potatoes
Category: side-dish
By Diana Moutsopoulos

Greek lemon potatoes are the ultimate side dish. Potatoes are slow-roasted with lemon, oregano, and olive oil until they melt in your mouth. Authentic Greek lemon potatoes like these don't use any chicken broth or similar. They're as simple as they are delicious!

Ingredients:
6 large yellow potatoes, peeled and cut into thin wedges
¾ cup water
½ cup lemon juice
⅓ cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1 pinch salt and ground black pepper to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Arrange potatoes in a single layer in a large baking dish or roasting pan. Mix water, lemon juice, olive oil, mustard, oregano, salt, and pepper together. Pour over the potatoes and stir to coat. Bake in the preheated oven, carefully turning over halfway through, until potatoes are tender and nearly all excess liquid has evaporated, 75 to 90 minutes.

Prep time: 10 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 25 mins
Yields: 4 servings

Calories: 398.7
Fat: 19 g
Saturated fat: 2.7 g
Carbohydrates: 53.3 g
Sugars: 0.7 g
Dietary fiber: 4.7 g
Protein: 5.9 g
Sodium: 150.8 mg
Instant Pot® Crusty No-Knead Bread
Category: uncategorized
By NicoleMcmom

Great crusty bread requires a great deal of time to make, patience, and the perfect environment. The Instant Pot® cuts the time by several hours and creates the perfect slightly moist, warm environment perfect for activating dough. This goes so great with a good slathering of butter or dipped in a warm bowl of stew!

Ingredients:
3 ½ cups bread flour
1 ½ teaspoons kosher salt
1 (.25 ounce) package active dry yeast
1 ¼ teaspoons white sugar
1 ½ cups warm water (110 to 115 degrees F/43 to 46 degrees C)
parchment paper
cooking spray
¼ cup extra-virgin olive oil

Directions:
Whisk flour and salt together in a large bowl; set aside. Combine yeast and sugar in a medium bowl; add water and stir once. Let stand until yeast has bloomed and bubbled up slightly, about 5 minutes. Meanwhile, line the bottom and sides of a multi-functional pressure cooker (such as Instant Pot®) with parchment paper that has been lightly coated with cooking spray. Add the yeast mixture and oil to the flour mixture, and stir until incorporated and a shaggy, slightly sticky dough is formed. Add dough to the pot. Close and lock the lid; seal vent. Select Yogurt function; set timer for 4 hours. Remove lid. Dough should be doubled in size, and will have tiny bubbles on the surface. Lift out dough using parchment paper. Turn dough onto a lightly floured sheet of parchment, and form into a ball. Sprinkle top dough ball lightly with flour, and cover with a kitchen towel. Allow to rest until slightly risen, 30 to 40 minutes. While dough is resting, place a Dutch oven with a lid in the oven, and preheat to 450 degrees F (225 degrees C) for 30 minutes. Carefully remove Dutch oven from the oven. Transfer in dough using parchment. Cut slits in the top. Cover and return to the oven. Bake for 30 minutes. Uncover, and bake until golden brown and crusty, 10 to 15 minutes. Transfer loaf to a cooling rack; let cool slightly before slicing.

Yields: 1 loaf

Calories: 206.1
Fat: 6.3 g
Saturated fat: 0.9 g
Carbohydrates: 31.3 g
Sugars: 0.7 g
Dietary fiber: 1.2 g
Protein: 5.3 g
Sodium: 290.3 mg
Creamy Spinach Artichoke Pasta


Ingredients:
campanelle pasta, cream cheese, sour cream, milk, salt, garlic powder, swiss cheese, artichoke hearts, frozen chopped spinach, parmesan cheese

Directions:
Preheat oven to 350.
Cook pasta according to directions, drain; return to pot; reserve.
In lge bowl at med speed beat cream cheese& sour cream until smooth; reduce speed to low; add milk, salt, garlic pwdr and hot sauce.
Beat until combined, 30 sec; stir in 1 1/2 cups swiss cheese, artichokes and spinach.
Pour over pasta; toss to combine.
Spoon pasta mixture into 6 cup shallow baking dish; sprinkle with remaining swiss cheese& parm cheese.
Bake until heated thru, 10 minutes.
If desired, to brown cheese broil 1 minute.
Delicious Tea Scones


Ingredients:
flour, sugar, baking powder, salt, butter, margarine, milk, egg

Directions:
Preheat oven to 425°F.
Cover a cookie sheet with wax/parchment paper, or grease it.
Combine the sugar, baking powder, salt and flour in a medium sized bowl.
Work butter in with hands. add the egg and milk together, mixing until just moist and holding together.
Turn dough onto a lightly floured surface and flatten it into a 1 1/2-inch high circle.
Cut out 8 wedges, and place on the cookies sheet about an inch apart.
Bake for 15-18 minutes or until golden brown.
Cheesy Stuffed Meatballs and Spaghetti


Ingredients:
ground beef, egg, mozzarella cheese, spaghetti

Directions:
In medium bowl, combine ground beef, breadcrumbs and egg; shape into 12 meatballs. Press 1 cheese cube into each meatball, enclosing completely.
In 3 quart saucepan, bring pasta sauce to a boil over medium-high heat. Gently stir in uncooked meatballs.
Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done. Serve.
Pork Schnitzel with Dipping Sauce
Category: main-dish
By EPRUETZ

A pan-fried, moist, and tender pork cutlet that will melt in your mouth.  Serve with a wedge of lemon and the accompanied dipping sauce and you're in German Heaven!

Ingredients:
4 (4 ounce) boneless pork chops
¼ cup flour
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1  egg, beaten
2 tablespoons milk
¾ cup panko bread crumbs
1 teaspoon ground paprika
¼ cup vegetable oil
¾ cup chicken stock
2 teaspoons chopped fresh dill
½ teaspoon salt
½ cup sour cream

Directions:
Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/8-inch. Trim any fat from the edges, and make a few small slits along the edge to prevent the pork from curling during cooking. Combine the flour, 1 teaspoon salt, and pepper in a bowl. Whisk the egg and milk together in another bowl until well blended, then mix the panko bread crumbs and paprika together in a third bowl. Dredge the pork chops in the flour mixture one at a time, then dip them into the egg mixture followed by the panko mixture. Heat the vegetable oil in a large skillet over medium-high heat. Arrange no more than two pork chops in the skillet at a time, cooking until the meat is golden brown no longer pink in the center, 3 to 4 minutes on each side.  Place the pork chops in a warm oven to keep warm. Pour the chicken stock into the skillet used to cook the pork. Reduce the heat to low, and scrape up any brown bits in the bottom of the pan. As the stock simmers, mix the dill, 1/2 teaspoon salt, and sour cream together in a bowl. Whisk about 1/4 cup of the hot stock into the sour cream mixture, then pour it back into the skillet. Heat until warm and thick, about 5 minutes. Serve with the pork chops.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 398.4
Fat: 27.1 g
Saturated fat: 8.4 g
Carbohydrates: 22.3 g
Sugars: 0.7 g
Dietary fiber: 0.5 g
Protein: 20.9 g
Cholesterol: 97.8 mg
Sodium: 1164.1 mg
Avocado Cream Cheese Toast


Ingredients:
cream cheese, extra virgin olive oil, avocado, salt, black pepper

Directions:
Toast your English muffin or bread., Spread with cream cheese., Layer avocado slices., Sprinkle with salt and pepper., Drizzle with olive oil., Hot sauce to taste.
Football Lovers Stew


Ingredients:
bacon, flour, salt, pepper, beef stew meat, olive oil, onions, garlic cloves, dry red wine, tomato puree, tomato paste, nutmeg, bay leaves, turnips, carrots, mushrooms, parsley

Directions:
In large kettle or heavy stock pot, saute bacon until golden brown; remove and set aside.
Combine flour, salt and pepper; dredge meat in flour mixture and brown meat over high heat a few pieces at a time in bacon drippings and olive oil, remove and set aside.
Add olive oil and saute onion until golden brown adding garlic at last minute.
Add orange juice, wine, tomato puree, bouillon beef base, nutmeg, bay leaves and salt and pepper to taste stir to deglaze bottom of pan. Return bacon and browned meat to kettle, stir to combine and bring to a boil stirring occasionally, cover and reduce heat and simmer for 2 -3 hours.
Add turnips, carrots and mushrooms, cover and simmer another 1 hour or until vegetables are tender, stirring occasionally.
Remove bay leaves and sprinkle with parsley.
Serve with noodles if desired.
Deliciously Easy Crock-Pot Pot Roast


Ingredients:
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Directions:
For easy clean up line crock pot with slow cooking liner., Add roast to crockpot., Place dry onion soup mix over top., Empty the two cans of soup in crock pot., Cover and place setting on low., Let simmer for 8 hours.
Oatmeal Raisin Cookie Baked Granola (Oil Free)


Ingredients:
flax seed meal, pecans, fine sea salt, cinnamon, nutmeg, maple syrup, vanilla extract, raisins

Directions:
NOTE: If you only have rolled oats, you can make them instant by pulsing them in a food processor or blender until coarsely chopped.
Pre-heat oven to 325ºF. Place a rack in the middle of the oven. Line a 12” x 17” metal cookie sheet with parchment. Not recommended for glass bakeware.
In a large bowl, mix together instant oats, flax meal, chopped nuts, salt and spices.
In a small bowl, stir together egg whites, maple syrup and extract. The raisins will be added after the granola has baked. **We prefer a less sweet granola, so 1/2 cup of maple syrup is just sweet enough. You can go up to 2/3 cup of maple syrup if you prefer a slightly sweeter granola.
Add the egg white mix to the oat/nut/spices and stir until well combined and all the oats have been coated. Place the mixture onto the parchment lined baking sheet in an even layer.
Bake for 30-35 minutes stirring at least once mid bake. Remove when the granola is toasty brown.
When the granola is done, remove the pan to cooling rack. Let the granola completely cool on the pan. When cooled, mix in the raisins. Store in an airtight container.
The granola will continue to harden and intensify in flavor over the next 8 hours. Don’t worry that the granola doesn’t taste too sweet or crunchy right out of the oven or immediately after cooling.
HINT: If you find your raisins are on the hard side, you can give them a perk by soaking them in very hot water for a quick minute or two. Pat them dry before using in the granola.
Enjoy!
Blue Cheese Muffins


Ingredients:
all-purpose flour, sugar, baking powder, salt, blue cheese, egg, milk, butter

Directions:
Preheat oven to 350 degrees.
Butter 10 (2 1/2 inch] muffin cups.
Combine flour, sugar, baking powder, salt and cheese in a large bowl.
Combine egg, milk and butter in small bowl until blended.
Stir into flour mixture just until moistened.
Spoon into prepared muffin cups, filling 3/4 full.
Bake 20-25 minutes or until golden brown.
Remove from pan.
Scorpion


Ingredients:
lemon juice, orgeat syrup, rum, brandy

Directions:
Shake liquid ingredients in cocktail shaker with crushed ice.
Place liquid into tiki or decorative bowl.
Serve with 4 very long straws, if you have them.
Alternatively, you can serve in a highball glass.
Garnish with pineapple chunk and maraschino cherry on plastic spear, if desired.
Serve.
Note: orgeat syrup may be hard to find; check specialty liquor stores and coffee shops.
Ask for a special order, if needed.
Feta-Olive Stuffed Flatbread


Ingredients:
dry yeast, sugar, water, plain yogurt, olive oil, salt, all-purpose flour, feta, kalamata olive, mint leaf, cilantro, green onion

Directions:
For dough: Sprinkle yeast and sugar over ¼ cup warm water in large bowl and proof (let stand until foamy].
Mix remaining ¾ cup water and yoghurt into yeast mixture.
Add 2 tblsps oil and 1 tsp salt.
Mix in flour, ½ cup at a time.
Knead until dough is smooth and elastic, adding more flour if dough is sticky, about 8 minutes.
Lightly oil large bowl, add dough, turning to coat.
Cover with damp cloth and let rise in warm, draft-free area until double in size, about 1 hour.
Punch dough down.
Cover with plastic wrap and refrigerate overnight.
Preheat oven to 400 degrees F (200C].
For filling: Lightly oil 13 inch pizza pan.
Turn dough out onto lightly-floured surface.
Divide dough in half.
Roll one piece out to ¼ inch thick round.
Transfer to pan.
Sprinkle filling ingredients over, leaving ½ inch border all around.
Roll out remaining dough.
Place over filling.
Press edges to seal and press dough down to flatten slightly.
Bake bread until top is light brown, about 25-30 minutes.
Cool slightly.
Serve warm or at room temperature.
Peanut Butter and Carrot Dog Treats
Category: fruits-and-vegetables
By jaybu

These tasty dog treats made with crunchy peanut butter, grated carrots, pumpkin puree, and applesauce make great gifts for your dog-owning friends. You can use larger cookie cutters to make biscuit-sized treats or smaller ones, if needed, for training purposes. Store cooled treats in an airtight container for up to 1 week, or in the freezer for up to 3 months.

Ingredients:
1 cup grated carrot
¾ cup natural peanut butter, chunky
½ cup unsweetened applesauce
½ cup pumpkin puree
¼ cup water
2  eggs
2 ½ cups whole wheat flour  (Optional)
1 teaspoon ground cinnamon  (Optional)
4 tablespoons whole wheat flour, or as needed  (Optional)

Directions:
Position racks in upper and lower thirds of oven; preheat to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Whisk grated carrot, peanut butter, applesauce, pumpkin puree, water, and eggs together in a large bowl until thoroughly combined. Stir in 2 1/2 cups flour and cinnamon with a sturdy spoon until incorporated. Add remaining flour, 2 tablespoons at a time, until dough holds together nicely. Roll dough on a lightly floured surface to an even 3/8-inch thickness. Cut with 3/4-inch cookie cutters and place on the prepared baking sheets about 1/2-inch to 3/4-inch apart. Bake 2 sheets in the preheated oven for 6 minutes. Switch racks and continue baking until edges are firm and golden brown (tops may still appear a bit puffy), another 6 to 7 minutes. Remove from the oven and allow to cool on the baking sheets for 3 to 5 minutes before removing to a wire rack to cool completely. Repeat baking and cooling remaining dough.

Prep time: 40 mins
Cook time: 40 mins
Total time: 1 hr 25 mins
Yields: 300 3/4-inch dog treats

Calories: 8.8
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 1.1 g
Sugars: 0.1 g
Dietary fiber: 0.2 g
Protein: 0.3 g
Cholesterol: 1.1 mg
Sodium: 4.2 mg