xiaoxl/recipe_data huggingface dataset:
Browned Butter Sauteed Fish


Ingredients:
panko breadcrumbs, paprika, egg, milk, salted butter, olive oil, lemon

Directions:
Using a food processor, finely grind almonds.  Combine in a shallow dish with bread crumbs, garlic salt, and paprika.
In a separate shallow dish, whisk egg and buttermilk.
Over medium heat, melt butter in a frying pan large enough to hold fish fillets without crowding (use two pans if necessary].  When butter is nicely browned (about 8 minutes], add olive oil.
Pat dry fish fillets.  Roll thoroughly in egg-milk mixture, then dredge in bread-crumb mixture.  Add to hot pan.  Cook, without disturbing, until browned (about 6 minutes], then flip and cook other side until just opaque.  Serve with a squeeze of fresh lemon.
Cauliflower Rice Lettuce Wraps with Spicy Peanut Sauce
Category: fruits-and-vegetables
By Soup Loving Nicole

These colorful frozen cauliflower rice lettuce wraps are perfect for those wanting to cut carbs. They also make a great vegetarian meal.

Ingredients:
½ cup creamy peanut butter
4 tablespoons hot water
1 tablespoon Sriracha sauce
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
2 tablespoons toasted sesame oil
6  button mushrooms, chopped
4  green onions, chopped
½  red bell pepper, chopped
1 (10 ounce) package frozen riced cauliflower, thawed and drained
1 medium carrot, shredded
2 tablespoons soy sauce
1 tablespoon lime juice
6 leaves Bibb lettuce
1 tablespoon chopped fresh cilantro, or to taste

Directions:
Whisk peanut butter, hot water, Sriracha, soy sauce, and sesame oil for sauce together in a bowl. Set aside. Heat 2 tablespoons sesame oil in a large skillet over medium-high heat. Add mushrooms, green onions, and bell pepper. Cook for 4 minutes. Add cauliflower rice, carrot, soy sauce, and lime juice. Cook until liquid has absorbed, about 6 minutes. Serve cauliflower mixture in lettuce leaves. Spoon sauce over the tops, and garnish with cilantro.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 wraps

Calories: 206.2
Fat: 16.3 g
Saturated fat: 3 g
Carbohydrates: 10.6 g
Sugars: 3.6 g
Dietary fiber: 3.6 g
Protein: 8.1 g
Sodium: 677.3 mg
Slaw Dressing (Tangy)


Ingredients:
vinegar, red wine vinegar, Tabasco sauce, garlic, mustard, mustard, sugar, salt, pepper

Directions:
Mix all ingredients except oil.  I just add a small amout of salt and pepper at this point, you can always add more later if you feel it needs it. Gradually whisk the oil in with the others until it appears to be completely incorporated (no oil sitting on the top of the dressing mix].
Put your dry coleslaw mix (your favorite] in a bowl large enough to mix with the dressing. I like to use a bowl that has a sealable lid for marinating.  Add dressing a little at a time and toss with the dry coleslaw mix until completely used.
Let marinate in the refrigerator at least an hour or overnight.  Enjoy.  (Cookiing time is the marinating time.].
Addictive Sweet Potato Burritos
Category: world-cuisine
By Karena

Once you've had one, you'll want another. The recipe is a little different from most burrito recipes, but I've had many, many requests for it. Serve these with sour cream, chopped green onions, and salsa.

Ingredients:
1 tablespoon vegetable oil
1  onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
4 teaspoons prepared mustard
2 teaspoons ground cumin
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups mashed cooked sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Heat oil in a medium skillet and saute onion and garlic until soft. Mash beans into the onion mixture. Gradually stir in water; heat until warm, 2 to 3 minutes. Remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper. Divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. Fold tortillas burrito-style around the fillings and place on a baking sheet. Bake in the preheated oven until warmed through, about 12 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 12 burritos

Calories: 504.6
Fat: 8.5 g
Saturated fat: 4.2 g
Carbohydrates: 76.6 g
Sugars: 5.1 g
Dietary fiber: 13.4 g
Protein: 20 g
Cholesterol: 19.8 mg
Sodium: 1028.5 mg
Quick Black Forest Cake
Category: desserts
By Donna

This version of Black Forest cake gets you an easy, delicious, and moist cake by using cherry pie filling and devil's food cake mix.

Ingredients:
1 (18.25 ounce) package devil's food cake mix with pudding
3  eggs
1 tablespoon almond extract
1 (21 ounce) can cherry pie filling
1 ½ cups semisweet chocolate chips
1 tablespoon butter
2 tablespoons milk
½ cup confectioners' sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix together: cake mix, beaten eggs, almond extract, cherry pie filling and 1 cup semisweet chocolate chips. Stir until just combined.  Pour batter into a greased 9x13 inch pan. Bake in a 350 degree F (175 degree C) oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.  Remove cake from oven and let cool. To Make Glaze: Heat 1/2 cup semisweet chocolate chips, butter or margarine, and milk in a saucepan over medium high heat.  Once  semisweet chocolate chips are melted and mixture is combined stir in confectioners' sugar. Spread glaze over cooled cake. Serve cake as is or with whipped cream and a cherry.

Yields: 1 - 9 x 13 inch pan

Calories: 263.4
Fat: 9.7 g
Saturated fat: 4.7 g
Carbohydrates: 41.7 g
Sugars: 23.5 g
Dietary fiber: 1.2 g
Protein: 4.1 g
Cholesterol: 38.5 mg
Sodium: 235.7 mg
Blueberry Orange Pancakes


Ingredients:
powdered milk, milk, eggs, Splenda sugar substitute, frozen blueberries

Directions:
Mix everything together.
Pour on greased griddle and bake 3 minutes per side. I used a Hamilton Beach electric griddle to makes my pancakes.
Doughnut Muffins


Ingredients:
flour, sugar, sugar, baking powder, baking powder, baking soda, salt, nutmeg, ground cinnamon, butter, vanilla, eggs, milk, heavy cream, butter, sugar, ground cinnamon

Directions:
1. Preheat oven to 350 degrees. Line a standard muffin pan with muffin cups.
2. In a large bowl, cream the butter and the sugar. Beat in the eggs, one at a time, until just mixed inches In another bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Combine the vanilla, milk and heavy cream.
3. With a spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't overmix.
4. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. Bake the muffins until firm to the touch, about 25-30 minutes.
5. To finish, Melt the butter for the dipping mixture in a small bowl. Combine the sugar and cinnamon in another bowl. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.
Tuna Fish Pea Salad
Category: salad
By erinelz

An easy, QUICK, but absolutely delicious recipe that's great on sandwiches, with crackers, or even on its own. Kids love it too!

Ingredients:
1 (12 ounce) can chunk light tuna in water, drained
1 (15 ounce) can peas, drained
¼ cup reduced-fat mayonnaise, or as needed
1 teaspoon garlic powder
1 teaspoon ground black pepper

Directions:
Place the tuna into a bowl with the peas, and lightly stir to break up the tuna and combine with the peas. Add the mayonnaise, garlic powder, and pepper, and stir to mix well.

Prep time: 5 mins
Total time: 5 mins
Yields: 6 servings

Calories: 103.4
Fat: 0.7 g
Saturated fat: 0.2 g
Carbohydrates: 7.1 g
Sugars: 2.3 g
Dietary fiber: 2.3 g
Protein: 16.7 g
Cholesterol: 16.8 mg
Sodium: 159.7 mg
Sand Drops


Ingredients:
butter, salt, vanilla, sugar, egg, flour, pecans

Directions:
Preheat oven to 350°., Combine butter, salt, vanilla, and almond extract. Blend well., Gradually beat in sugar, then egg., Stir in flour, pecans, and chocolate chips., Drop by teaspoonful on an ungreased baking sheet., Bake at 350° for 15 minutes., Cool 5 minutes on sheet, then remove to rack to finish cooling.
Gluten-Free Soft Molasses Cookies


Ingredients:
butter, brown sugar, egg, salt, dark molasses, buttermilk, arrowroot, sorghum flour, baking soda, cinnamon, ginger, clove, allspice, nutmeg

Directions:
Cream butter with brown sugar until smooth.
Stir in egg and salt.
Add molasses and buttermilk, stir.
Sift together flours, baking soda, and spices.  I strongly recommend sifting because chestnut flour can be a little lumpy.  Note:  the ratios of the four flours I used can be adjusted to your taste.  Brown rice and sorghum flours are whole-grainy and do make the cookies a little less soft, while chestnut flour has a strong taste of its own.  Play with the ratios to change the texture.
Add about 3 cups of the flour mixture to the wet ingredients and mix in (you can use an electric mixer] until smooth.
Add the remaining flour, the dough should be stiff enough that you'll probably have to stir this in by hand.
Cover and refrigerate overnight.
Roll dough out on a floured board to about 1/4" thickness.
Cut circles or shapes.  This dough makes good gingerbread men.
Bake 15 minutes at 375.
Cool.  Frost with a soft cream cheese frosting if desired.
Escalivada


Ingredients:
eggplants, scallions, red bell peppers, tomatoes, extra virgin olive oil, extra virgin olive oil, garlic cloves, salt

Directions:
Prepare a hot fire in a charcoal grill, or preheat the oven to 500ºF.
Brush the eggplants, onions, bell peppers, and tomatoes with olive oil.
If using a grill, place the vegetables directly over the fire and grill, turning frequently, for 15 to 30 minutes, or until the skins blacken and the vegetables are tender.
The variation in timing depends on the heat of the fire, and some vegetables, such as the tomatoes, may be ready before the others.
If using an oven, arrange the vegetables on a rimmed baking sheet or in a roasting pan and roast, turning every 10 minutes, for 30 minutes, or until the skins blacken and the vegetables are tender.
Remove the vegetables from the grill or oven, wrap in newspapers, slip into one or more plastic bags, and let cool for about 1 hour.
Unwrap the vegetables. Peel the eggplants, peppers, and tomatoes, and peel away the outer layer of the onions. Split the bell peppers in half, discard the seeds and stems, and cut lengthwise into strips about 1 1/2 inches wide. Transfer to a bowl.
Trim the stems from the eggplants and core the tomatoes, and then cut them into strips of the same size as the pepper strips and add to the bowl. Trim the onions, cut into rings, and add to the bowl along with the garlic.
Add the 1/3 cup olive oil, season with salt, and toss to mix well. Serve at room temperature.
Asian Sesame-Cucumber Salad


Ingredients:
cucumbers, kosher salt, sugar, crushed red pepper flakes

Directions:
Peel and seed cucumbers and cut on the diagonal into thin slices.
Toss the cucumber pieces with kosher salt, transfer to a colander, and let drain for 1 hour.
Toast white sesame seeds in a dry skillet until they’re golden brown.
Whisk together rice wine vinegar, toasted sesame oil, sugar, and crushed red pepper flakes.
Rinse the cucumber slices thoroughly under cold running water and pat dry with paper towels.
Toss the cucumbers with the dressing and toasted sesame seeds and serve.
Tasty Sauteed Bok Choy


Ingredients:
bok choy, onion, gingerroot, olive oil, fish sauce, rice vinegar, sesame seeds, chicken broth, crushed red pepper flakes

Directions:
Rinse and drain bok choy and set aside., Sauté onion and ginger in olive oil and sesame oil until onion is tender., Add remaining ingredients and sauté for about 8 minutes.
Texas Pete® Warm Buffalo Potato Salad


Ingredients:
garlic, kosher salt, pepper, celery, blue cheese

Directions:
Combine vinaigrette (or Ranch] and hot sauce.  Set aside.
Mix vegetable oil, garlic, Italian seasoning, salt and pepper in large bowl.  Add potatoes; mix to coat potatoes with mixture. Transfer to sheet pan.
Bake potatoes at 375°F for 55 minutes or until tender.  Cool slightly.
To make salad, toss potatoes, celery and onion with the hot sauce vinaigrette mixture.  Top with bleu cheese crumbles.
Acapulco


Ingredients:
golden rum, grapefruit juice, nasturtium blossoms

Directions:
Add tequila, rum, grapefruit juice, and pineapple juice to a shaker filled with ice.
Shake vigorously.
Strain into an ice-filled highball glass.
Garnish with nasturtium blossom, if desired.
Blueberry-lemon Jam


Ingredients:
blueberries, sugar, lemons, rind of, lemon juice

Directions:
Prepare jars and lids according to manufacturer's instructions.
Combine blueberries, sugar, lemon peel, and lemon juice in a large saucepot.
Bring to a rolling boil over high heat; stir frequently.
Stir in pectin.
Boil hard for 1 minute.
Remove from heat and skim foam (if necessary].
Immediately ladle into hot jars, leaving a 1/4 inch headspace.
Cap and process for 15 minutes in a boiling water canner.
Easy Chicken Curry


Ingredients:
onion, garlic cloves, ground chicken, curry powder, tomatoes, sour cream, plain yogurt, cooked rice

Directions:
-Cook onion in large saute pan on medium until carmelized.
-Add garlic and cook 2 minutes or until garlic is just browning.
-Add ground chicken and curry powder and cook until chicken is thoroughly cooked.
-Add can of tomatoes and cook until most of liquid has evaporated.
-Add yogurt or sour cream and cook until well incorporated and whole dish is of creamy consistency.
-Serve with the cooked rice.
Five-Spice Chicken With Noodles


Ingredients:
boneless skinless chicken breasts, carrot, reduced-sodium chicken broth, cornstarch, five-spice powder, green onions, fresh cilantro

Directions:
Cook noodles as directed on package. Drain.
Meanwhile, heat oil in large skillet or wok over medium-high heat until hot.  Add chicken; cook and stir 3 to 4 minutes or until lightly browned.  Add carrot; cook and stir 3 to 4 minutes or until slightly tender.
In medium bowl, combine broth, teriyaki sauce, cornstarch and five-spice powder.  Add to chicken and carrots; mix well.  Reduce heat; cover and cook 5 minutes or until chicken is no longer pink and carrots are tender.
Just before serving, stir in noodles; cook 2 to 3 minutes or until throughly heated.  Sprinkle with onions and cilantro.
Bistec De Palomilla


Ingredients:
salt, ground black pepper, limes, juice of, garlic cloves, olive oil, butter, yellow onion, parsley, white rice

Directions:
Season steaks with salt and pepper. Put steaks, juice from 2 limes and garlic in a 1-gallon zip-top bag or in a shallow glass pan or plate. Marinate for at least an hour.
When ready to cook, put oil and butter in a heavy frying pan over medium heat. When butter stops foaming, add onions and sauté until soft and just starting to turn color, about 5 minutes. Remove onions to a bowl, cover with foil and set aside.
Turn heat under pan to medium-high. Add steaks, being sure not to crowd the pan and adding a little more olive oil if needed. Cook about 2 minutes per side, flipping when juices come to surface. Remove to a platter or individual plates.
Add any leftover pan juices to onions, along with juice from remaining lime, and parsley. Top steaks with onions. Serve with white rice.
Stuffed Bell Peppers With Creamy Walnut Sauce


Ingredients:
green bell peppers, red onion, green chilies, garlic cloves, red kidney beans, ground cumin, olive oil, crushed tomatoes, feta cheese, walnuts, sour cream, water, cinnamon, sugar

Directions:
Drain and rinse kidney beans.  Cut bell peppers into halves and remove seeds.  Broil bell pepper halves on both sides until skin begins to turn brown (around 5 minutes each side].
Put onion, kidney beans, green chiles and cumin in food processor and chop until almost smooth.  Heat frying pan on medium and add oil.  Add bean mixture for a couple of minutes stirring constantly.  Add crushed tomatoes and feta cheese and continue to stir for a couple more minutes. Turn off heat but keep on burner while making cream sauce.  Stir frequently.
Crush walnuts in mortar, coffee grinder or food processor until a sandy texture.  Add walnuts, sour cream, water, cinnamon and sugar and stir until completely blended.
Fill broiled bell peppers with bean mixture, cover with shredded cheese and return to broiler until cheese is melted.  Cover warm peppers with the creamy walnut sauce and serve.
(If 4 servings is too much reserve half the bean mixture and store in freezer for next time, and reduce all other ingredients by half.].
My Favorite Tangy Coleslaw


Ingredients:
cabbage, carrots, celery ribs, green pepper, onion, cider vinegar, sugar, salt, pepper, paprika

Directions:
In a large bowl, combine the cabbage, carrots, celery, green pepper and onion., In a small bowl, combine the dressing ingredients., Pour over cabbage mixture and toss to coat., Cover and refrigerate until serving.
Pan Tomaca (Spanish Tomato Bread)
Category: world-cuisine
By Luis Luna

Pan tomaca, or more accurately pa amb tomaquet, is a traditional Catalan breakfast dish that is also loved in other parts of Spain. It couldn't be easier to prepare! If you don't fancy it for breakfast, it also makes a lovely snack or starter.

Ingredients:
1 large tomato, chopped
2 slices crusty bread
1 clove garlic, halved
1 tablespoon extra-virgin olive oil, or to taste
salt to taste

Directions:
Place tomato in a blender; blend until smooth. Toast the bread until browned, 1 to 3 minutes. Rub each slice of toast with garlic; this is easier to do if the peel is left on. Top each slice of toast with pureed tomato. Drizzle with olive oil and sprinkle with salt.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 1 serving

Calories: 267.1
Fat: 15.3 g
Saturated fat: 2.3 g
Carbohydrates: 28.1 g
Sugars: 5.1 g
Dietary fiber: 3.3 g
Protein: 5.3 g
Sodium: 398.2 mg
Debdoozie's Blue Ribbon Chili
Category: soups-stews-and-chili
By Deb

This is the tastiest, easiest chili recipe you'll ever find. I recommend serving it with sliced jalapeno chile peppers and crackers or cornbread.

Ingredients:
2 pounds ground beef
½  onion, chopped
1 teaspoon ground black pepper
½ teaspoon garlic salt
2 ½ cups tomato sauce
1 (8 ounce) jar salsa
4 tablespoons chili seasoning mix
1 (15 ounce) can light red kidney beans
1 (15 ounce) can dark red kidney beans

Directions:
In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired. Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 6 to 8 servings

Calories: 480.2
Fat: 31.1 g
Saturated fat: 12.3 g
Carbohydrates: 24.9 g
Sugars: 4.9 g
Dietary fiber: 8.7 g
Protein: 26.7 g
Cholesterol: 96.5 mg
Sodium: 1366.2 mg
Joe's Cranberry Sauce


Ingredients:
fresh cranberries, sugar, water

Directions:
Rinse cranberries thoroughly.
In a medium sauce pan add sugar and water, bring to a boil.
Add cranberries and bring back to a boil stirring occasionally until their skins pop.
Remove from heat, cool to room temperature, and refrigerate until ready to serve.
Sauteed Dandelions


Ingredients:
greens, olive oil, red onion, garlic clove, red pepper flakes

Directions:
Cut stems and soak greens in sink full of water.  Agiate, drain and repeat to make sure all sand is removed. Chop roughly.
Place in salted boiling water and blanch for 4-5 minutes.
Meanwhile, add oil in fry pan on medium heat add garlic and onion and red pepper flakes and heat till onions are soft and garlic fragrant.
Add blanched stems to oil and toss.  Saute until tender, 10 minutes or so.
Grilled Stuffed Tomatoes


Ingredients:
tomatoes, green onions, basil leaves, orzo pasta, extra virgin olive oil, parmesan cheese

Directions:
Preheat the grill to medium heat.
Cut the tomatoes and core them, removing all the seeds and juice.
In a medium bowl add the onions, basil, and goat cheese. Mix and season with salt and freshly ground black pepper. Add cooked orzo and combine. Stuff the tomatoes with the mixture. Drizzle olive oil over the tomatoes. Top the tomatoes with the Parmesan.
Place the tomatoes directly on the grill with the cover closed and cook for 10 minutes. The juices will begin to run. Remove from grill and place on platter.
Lighter Broccoli Cheese Soup


Ingredients:
onion, butter, garlic, flour, chicken broth, broccoli florets, dried tarragon, dried thyme, pepper, milk, cheddar cheese

Directions:
Chop the onion.
In a small stock pot, melt the butter and saute the onion and garlic.
Stir in flour until blended and cook for 1 minute.
Add the broth and bring to a boil, cook and stir for a few minutes, or until slightly thickened.
Add broccoli and seasonings and return to a boil.
Reduce heat, cover and simmer until broccoli is tender, about 10 minutes.
Add milk and cook uncovered another 5 minutes.
If you have an immersion blender, you may use it now to puree the soup.   If not, cool the soup to room temperature and process in batches until smooth.   Return to pan and heat through.
Add cheese and stir just until melted.
Garnish with extra cheese if desired.
Tomatoes With Basil Yogurt Dressing


Ingredients:
fresh tomato, fresh basil, plain yogurt, green onion

Directions:
Finely chop the basil and green onion., mix well with yogurt., refrigerate for 2 hours for best flavor mix., serve over fresh tomatoes.
Sausage Mushroom Alfredo Pasta With Strawberry Lemon Supreme


Ingredients:
leek, fresh Italian parsley, mild Italian sausage, olive oil, rigatoni pasta, baby portabella mushrooms, white wine, roasted garlic alfredo sauce, frozen non-dairy topping, fresh strawberries

Directions:
Bring water to boil for pasta. Chop leek (white part only; 1 cup]; chop parsley.
Remove sausage casing: cut almost in half (butterfly]; turn sausage over and peel casing away (wash hands]. Preheat large sauté pan on medium-high 2-3 minutes. Place 1 tablespoon oil in pan, then add sausage; brown 3-4 minutes, stirring to crumble meat, or until no pink remains. Meanwhile, cook pasta following package instructions.
Remove sausage from pan. Add remaining 1 tablespoon oil to same sauté pan, then add mushrooms and leeks; cook and stir 3-4 minutes or until tender.
Reduce heat to medium-low and stir in wine; simmer 2-3 minutes or until reduced by about one-half.
Stir in Alfredo sauce; bring to a simmer. Meanwhile, shred cheese (1/2 cup] into sauce; whisk until melted. Stir in pasta and sausage; cook and stir 1 minute. Sprinkle with parsley and serve.
Nutritional Information: CALORIES (per 1/6 recipe] 400kcal; FAT 21g; CHOL 55mg; SODIUM 810mg; CARB 36g; FIBER 4g; PROTEIN 14g; VIT A 8%; VIT C 8%; CALC 10%; IRON 15%.
Strawberry Lemon Supreme:
Set whipped topping out to thaw. Slice strawberries.
Cut six 1/2-inch-thick slices from cake; arrange 4-5 slices to cover bottom of 9-inch-square serving dish. Drizzle or brush creamer over cake slices.
Combine yogurt and strawberries; spoon mixture evenly over cake slices. Spread whipped topping over strawberry mixture.
Crumble remaining cake slice over edge for garnish. Chill 1 1/2 hours (or overnight] until thoroughly chilled and cake slices are softened. Serve. (Makes 9 servings.].
Nutritional Information: CALORIES (per 1/9 recipe] 170kcal; FAT 7g; CHOL 15mg; SODIUM 90mg; CARB 22g; FIBER 1g; PROTEIN 2g; VIT A 2%; VIT C 30%; CALC 4%; IRON 0%.