xiaoxl/recipe_data huggingface dataset:
Matcha Green Tea Bread
Category: breakfast-and-brunch
By kat

This bread smells like heaven and tastes great!

Ingredients:
2 cups bread flour
1 tablespoon superfine sugar
2 teaspoons superfine sugar
1 tablespoon green tea powder (matcha)
1 teaspoon instant yeast
¾ teaspoon salt
½ cup milk
2 tablespoons milk
1 large egg, lightly beaten
1 tablespoon unsalted butter
2 teaspoons unsalted butter

Directions:
Place flour, 1 tablespoon plus 2 teaspoons sugar, green tea powder, yeast, and salt in a mixing bowl and mix by hand. Make a well in the center and pour in 1/2 cup plus 2 tablespoons milk and beaten egg. Mix to form a soft dough. Turn dough out onto a lightly floured work surface. Knead until dough becomes smooth and is no longer sticky, about 5 minutes. Knead and mix 1 tablespoon plus 2 teaspoons butter into the dough. Continue to knead until dough is smooth and elastic and no longer sticks to the work surface, about 15 minutes. Smooth dough into a ball and place in a mixing bowl. Cover with plastic wrap and let dough rise until doubled in size, about 1 hour. Lightly grease a loaf pan. Remove dough from the bowl and punch out accumulated air. Place on a lightly floured surface and use a rolling pin to roll dough into a large rectangle slightly wider than the length of the loaf pan and as long as possible. Roll dough tightly, Swiss-roll style. Pinch dough to seal the seam tightly. Place seam-side down in the prepared pan and cover with plastic wrap. Let dough rise a second time until it fills 80% of the pan, 45 to 60 minutes. Preheat the oven to 375 degrees F (190 degrees C). Bake in the preheated oven until golden brown, 30 to 35 minutes. Remove bread from pan immediately and let cool completely before slicing, about 30 minutes.

Prep time: 30 mins
Cook time: 30 mins
Total time: 3 hrs 15 mins
Yields: 1 loaf

Calories: 159.8
Fat: 3.9 g
Saturated fat: 2 g
Carbohydrates: 25.5 g
Sugars: 3.6 g
Dietary fiber: 0.8 g
Protein: 5.3 g
Cholesterol: 31.1 mg
Sodium: 235.9 mg
Spiced Balsamic Vinaigrette
Category: side-dish
By ANGELBEBEBOO

Cumin and crushed red pepper flakes add a kick to traditional balsamic vinaigrette dressing.

Ingredients:
3 tablespoons balsamic vinegar
½ teaspoon Dijon mustard
1  shallot, minced
2 cloves garlic, pressed
¼ teaspoon ground cumin
¼ teaspoon crushed red pepper flakes
⅓ cup olive oil
salt and ground black pepper to taste

Directions:
Whisk the balsamic vinegar and Dijon mustard together in a small bowl. Whisk in the shallot, garlic, cumin, and crushed red pepper. Slowly drizzle in the olive oil, whisking constantly until fully incorporated, and continue to whisk for an additional 1 to 2 minutes. Season to taste with salt and black pepper. Let the dressing sit for 10 minutes to allow the flavor to develop.

Prep time: 10 mins
Total time: 20 mins
Yields: 1 /2 cup

Calories: 179.4
Fat: 18.1 g
Saturated fat: 2.5 g
Carbohydrates: 4.6 g
Sugars: 2.1 g
Dietary fiber: 0.2 g
Protein: 0.5 g
Sodium: 20.9 mg
Sweet Apricot Chicken & Sugar Snap Peas


Ingredients:
garlic cloves, sesame seeds, soy sauce, Dijon mustard, chicken broth, sugar snap peas, linguine

Directions:
Saute garlic, ginger, and sesame seeds in oil over medium-high heat for 2-3 minutes.
Add jam, soy sauce, mustard, apricots, and broth.  Cook for 5 - 7 minutes to reduce sauce.
Stir in chicken and peas.  Cook an additional 3 minutes to heat through.
Serve over linguine noodles.
Fruity Pineapple Cake


Ingredients:
brown sugar, butter, currants, raisins, crushed pineapple, maraschino cherry, eggs, all-purpose flour, baking powder, salt, cinnamon, nutmeg, mace

Directions:
Preheat oven to 300F; line an 8-inch square cake pan with foil and set aside.
Put sugar, butter and fruits (with juice from tinned pineapple] in a saucepan over medium to medium-low heat; note that all currants or all raisins can be used instead of both; stir often until the butter melts, then remove from heat.
Note that you could also do that in a microwave oven.
Beat eggs with a whisk until frothy in a small bowl; slowly whisk eggs into fruit mixture.
Combine all dry ingredients together then add all at once to wet mixture; stir well.
Pour into prepared pan and bake for 1-1/2- 2 hours, or until a wooden toothpick inserted in centre comes out clean.
When cool enough to handle, remove from pan and store in an airtight container.
Light Three-Cheese Stuffed Pasta Shells (8 Ww Points)


Ingredients:
pasta shells, egg, soft tofu, low-fat ricotta cheese, mozzarella cheese, parmesan cheese, fresh parsley, dried oregano

Directions:
Preheat oven to 350.
Cook pasta shells according to package directions.
In a medium bowl, combine the tofu, egg, ricotta, mozzarella, parmesan, parsley and oregano.
Fill each shell with about 1/4 cup filling and arrange shells in ovenproof casserole.
Pour marinara over shells and bake covered for 15 minutes.
Uncover and bake an additional 15 minutes or until heated through.
Tomato Soup


Ingredients:
unsalted butter, yellow onions, garlic clove, canned whole tomatoes, salt, black pepper, mozzarella cheese

Directions:
Melt butter in a sucepan over medium-low heat.  Add onion and garlic and cook until they are soft, about 15 minutes.
Add tomatoes, chicken broth, salt, and pepper; bring to a boil.Reduce heat to low and cook until onions, garlic, and tomatoes are soft; about 20 minutes.
Working in batches, transfer soup to a blender and puree until smooth. Return to the saucepan and place over medium heat.
Add mozarella cheese to the soup.  Stir in slowly.
Italian Pasta Sauce
Category: side-dish
By Celeste Debruzzi

I picked up this recipe when I lived in Italy; everyone loves it. Thought it was time to share! The Merlot and chicken granules are very important ingredients that set this recipes aside from other sauces.

Ingredients:
1 tablespoon olive oil
1 large onion, chopped
3 large cloves garlic, minced
2 (28 ounce) cans tomato sauce
1 (28 ounce) can diced tomatoes
¾ cup Merlot wine
1 (6 ounce) can tomato paste
3 tablespoons chicken bouillon granules
3 tablespoons dried basil leaves
3 tablespoons Italian seasoning
salt and ground black pepper to taste

Directions:
Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Sit tomato sauce, diced tomatoes, wine, tomato paste, chicken bouillon granules, basil, Italian seasoning, salt, and pepper with the onion mixture. Bring the mixture to a boil, reduce heat to low, and cook at a simmer, stirring frequently, for 1 hour.

Prep time: 10 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 15 mins
Yields: 9 cups

Calories: 63.5
Fat: 1.2 g
Saturated fat: 0.2 g
Carbohydrates: 10.1 g
Sugars: 6.3 g
Dietary fiber: 2.6 g
Protein: 2.4 g
Cholesterol: 0.1 mg
Sodium: 788.1 mg
Chile-Garlic Chicken Legs


Ingredients:
chicken legs, garlic cloves, white vinegar, soy sauce, red pepper flakes, sugar

Directions:
In a large saucepan, heat oil over medium-high heat.  Add chicken, skin side down, and cook until skin is golden and crisp, about 5 minutes.  Flip and cook 2 minutes more.  Transfer chicken to a plate.  (May need to do this in batches, depending on the size of your saucepan.].
Discard all but 1 tablespoon fat from pan.  Add garlic and cook, stirring, until fragrant, 30 seconds.
Stir in vinegar, soy sauce, red-pepper flakes, and sugar.
Return chicken to pan, skin side up.  Bring to a boil, cover, and reduce heat to low; cook 15 minutes (liquid should be gently simmering; adjust heat if necessary].
Uncover, raise heat to medium, and cook until sauce is reduced by half, at least 10 minutes.
Spinach and Strawberry Salad


Ingredients:
fresh spinach, strawberry, fresh bean sprout, white grapes, sugar, white vinegar, salt, Worcestershire sauce

Directions:
Combine spinach, strawberries, bean sprouts, and grapes., Combine oil, sugar, vinegar, salt, and Worcestershire sauce to make dressing., Pour dressing over salad., Serve.
Macaroni-Ham Salad


Ingredients:
cheddar cheese, vinegar, onion, cooked ham, frozen green pea, celery, pepper, mayonnaise

Directions:
After the macaroni is cooked, while it is still hot, and has been drained, drizzle with oil and vinegar.
Add onion pepper, and cheese.
Toss with peas, ham and celery.
Stir in mayo.
Serve on lettuce if you prefer.
Corner Espresso Shop Chocolate Cake


Ingredients:
all-purpose flour, sugar, baking soda, salt, baking powder, vanilla extract, buttermilk, mayonnaise, eggs, butter

Directions:
Preheat oven to 350°F.
Butter and flour 13x9-inch baking dish.
Mix first 6 ingredients together in a medium bowl.
Reheat your espresso if you had to buy it at a coffee shop and mix in the baking cocoa powder.
Add the vanilla and almond flavorings to the coffee/chocolate mixture.
In a large mixing bowl, whisk buttermilk, mayonnaise, egg yolks, and vegetable oil.
Stir in that great smelling coffee mixture.
Don't lick the spoon!
Toss in the softened butter and 1/2 cup of the buttermilk mixture and mix well.
Don't lick the spoon!
Add all of the flour mixture.
Beat for 1 to 2 minutes.
Add the rest of the buttermilk mixture.
Don't lick the spoon!
Beat 1 to 2 minutes longer, scrapping sides of bowl occasionally.
Don't lick the spoon yet!
Spoon cake batter into prepared baking dish.
Bake 35 to 40 minutes or until wooden toothpick inserted in the middle comes out clean.
Cool in the pan.
While cake is baking, lick the spoon and the bowl if you can no longer resist.
When cake is room temperature frost with either Chocolate or White Buttercream Frosting- purchased or homemade.
Ziti Baked With Spinach, Tomatoes, and Smoked Gouda


Ingredients:
ziti pasta, olive oil, onion, yellow bell pepper, garlic cloves, diced tomatoes, Italian-style diced tomatoes, cheddar cheese, vegan cheddar cheese

Directions:
Note:  Tomato should contain basil, garlic, and oregano.  Look for the canned version.
Preheat oven to 375°.
Cook pasta according to package directions but OMIT salt and fat. Drain well.
Heat the oil in a large heavy pan over medium high heat. Add onion and pepper then sauté 5 minutes. Add garlic to pan then sauté 2 minutes or until onion is tender.
Stir in tomatoes and bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally.
Add spinach to pan then cook, stirring frequently, for 30 seconds or until it wilts.  Remove from heat.
Add cooked pasta and 3/4 cup cheese to tomato mixture, tossing well to combine.
Spoon pasta mixture into an 11 x 7 baking dish lightly coated with cooking spray.
Sprinkle evenly with remaining 1/2 cup cheese.
Bake at 375° for 15 minutes or until cheese melts and begins to brown.
A note: Vegan subs may not act like normal cheese instead watch the time.
For Vegan use the soy cheese.
Apple, Carrot, and Chia Muffins
Category: bread
By hello angie

These moist muffins are a sneaky way to add veggies and fiber into my kid's diet. You can easily substitute other vegetables and fruit too. I've tried zucchini, pear, and banana!

Ingredients:
1 ¾ cups all-purpose flour
½ cup whole wheat flour
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
½ cup melted butter
½ cup honey
½ cup brown sugar
1  egg
1 teaspoon vanilla extract
1 cup diced apple
1 cup shredded carrot
2 tablespoons chia seeds

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with liners. Combine all-purpose flour, whole wheat flour, baking soda, and salt in a bowl. Beat buttermilk, melted butter, honey, brown sugar, egg, and vanilla extract in another bowl. Stir in flour mixture. Fold in apple, carrot, and chia seeds. Spoon batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool for 5 minutes before transferring to a wire rack.

Prep time: 20 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 16 muffins

Calories: 197.1
Fat: 6.8 g
Saturated fat: 3.9 g
Carbohydrates: 31.9 g
Sugars: 17.4 g
Dietary fiber: 1.8 g
Protein: 3.2 g
Cholesterol: 27.5 mg
Sodium: 221.6 mg
Dark Chocolate Crunch Ice Cream Sandwich Cake


Ingredients:
"ice cream sandwiches"

Directions:
ARRANGE 8 to 9 ice cream sandwiches in 9-inch square pan, cutting to form an even layer. Spread with half of whipped topping. Break or crush chocolate wafers and sprinkle over the whipped cream. Microwave 1 cup of chocolate topping into small microwave-safe bowl on HIGH for 30 seconds. Drizzle evenly over wafers.
TOP with remaining 8 to 9 ice cream sandwiches to form an even layer. Spread with remaining whipped topping. Freeze 3 hours or overnight. Remove from freezer 10 minutes before serving. Cut into squares.
HEAT remaining topping. Drizzle each serving with topping. Sprinkle with decorator sprinkles.
Nutritional information (amount per servings]: Total Calories: 640. Sodium 440mg. Fat: 32g. Carbohydrates: 82g. Cholesterol: 40mg. Protein: 11g. Fiber: 1g.
Paneer Egg Roll


Ingredients:
cornflour, refined flour, panir, egg, black pepper, spring onion, oats, red chili powder, water, salt

Directions:
Step 1: Take a bowl combined corn flour, refined flour, egg, salt and required water to make thin batter. Whisk well and Keep aside.
Step 2: Take another bowl and add paneer, oats, black pepper, spring onion red chili and salt. Mix well and set it side.
Step 3: Heat little bit oil in pan and pour egg batter in to thin sheets. Remove immediately from the pan and put over a plastic paper. Repeat same with the remaining egg batter. Now take enough paneer mixture to fill in to egg sheets and roll it carefully from all sides like spring rolls
Step 4: Heat oil in a deep pan and fry the rolls from both sides over a medium flame till the golden brown. Drain on an absorbent paper and serve.
Chicken and Ramen Noodles


Ingredients:
brown sugar, soy sauce, garlic, panko breadcrumbs, boneless skinless chicken breasts, bean sprouts, green onions

Directions:
In small bowl, combine first 4 ingredients.
Set aside.
In large resealable bag, place bread crumbs and 2 of the Ramen seasoning packets.
Combine.
Add chicken, one piece at  a time and shake until coated.
In skillet on medium high heat, heat oil and cook chicken until done.
Set aside and keep warm.
Cook noodles
Add sauce to pan; cook and stir until heated through.
Drain noodles and add with sprouts/green onions to pan.
Toss to coat.
Serve with chicken.
Bechamel Sauce


Ingredients:
butter, all-purpose flour, milk, salt, nutmeg

Directions:
Melt butter in medium saucepan over medium-low heat.
Whisk in flour and cook 3 minutes.
Whisk in milk and bring to boil, stirring.
Add salt and nutmeg.
Reduce heat; simmer until thick enough to coat back of spoon.
Octodogs
Category: main-dish
By FreckleLemonade

These cute little guys will be a hit at any kids party, fun get-together, or in a child's lunchbox!

Ingredients:
6  hot dogs

Directions:
Bring a pot of water to a boil. Cut hot dogs in half. To make the 'legs' of the octodog, make 3 cuts on 1 side of each hot dog, leaving about 1/3 the rounded top of the hot dog for the 'head'. Turn hot dog over and make 3 more cuts, so you have 8 'legs'. Place the octodogs in the boiling water until cooked through and the 'legs' curl up, about 1 minute.

Prep time: 10 mins
Cook time: 1 min
Total time: 11 mins
Yields: 12 octodogs

Calories: 148.5
Fat: 13.3 g
Saturated fat: 5.3 g
Carbohydrates: 1.8 g
Sugars: 1.5 g
Protein: 5.1 g
Cholesterol: 23.8 mg
Sodium: 513 mg
Stir Fried Shrimp With Broccoli


Ingredients:
shrimp, mushroom, broccoli, chicken broth, cornstarch, salt, pepper, white sugar

Directions:
Stir fry the shrimp and il in a wok over high heat for 3-4 minutes, or until the shrimp begin to turn pink.
Add the mushrooms and broccoli and stir fry for 2-3 minutes, or until the vegetables are crisp-tender.
Blend in the remaining ingredients together. Stir into shrimp mixture and stir fry over low heat for 2-3 minutes.
Gourmet's Vanilla Bean Cookies


Ingredients:
unsalted butter, vegetable shortening, granulated sugar, vanilla beans, egg, real vanilla extract, all-purpose flour, baking powder, salt

Directions:
Cream together the butter, chilled shortening, and 3/4 cup of the sugar until light and fluffy.
With a sharp knife halve vanilla beans lengthwise, then scrape the seeds directly into the butter mixture, mixing to combine.
Beat in egg and vanilla extract until combined well.
Sift together flour, baking powder, and salt; add to butter mixture and mix until just combined.
Set a large sheet of waxed paper on a flat surface.
Set dough onto the waxed paper and form dough into a 10x2" log.
Roll up dough log in wax paper, seal ends with rubber bands, and chill until firm, at least 4 hours and up to 3 days (stick wrapped log into a plastic ziptop baggie to keep from drying out].
Preheat oven to 375 degrees F.
Pour remaining 1/4 cup sugar onto a shallow platter.
Remove wax paper and roll dough log in sugar (not all sugar will stick].
Cut dough into rounds,1/4" thick.
Dip the cut sides of each cookie round into the remaining sugar on platter (add a little extra sugar if you need more].
Arrange cookies 1/2" apart on ungreased cookie sheets and bake one batch at a time in the middle of your oven 10-12 minutes, or until edges are a very pale golden brown.
Remove baked cookies to wire racks to cool.
Smoked Gouda Chicken


Ingredients:
boneless skinless chicken breasts, flour, butter, smoked gouda cheese, low sodium chicken broth, gingerroot, green onions, smoked gouda cheese, sour cream, plain yogurt, water, cornstarch

Directions:
In a large skilled, heat up about 3 Tablespoons butter at medium heat.
Flour chicken and shake off excess.
Brown chicken breasts and remove from heat, keep warm.
Add chicken broth to pan, deglazing browned bits.  Bring to a boil, then lower heat and add smoked gouda chunks and stir till cheese melts.  Add in grated ginger root.
When cheese is melted, add slurry if you want a thicker sauce, then add in sour cream or yogurt.  Blend well.
Carefully add chicken breasts back in, top with one sliced of smoked gouda on each, sprinkle green onions and remove from heat.  Cover until cheese on top melts.
serve with rice or noodles. LOTS of sauce.
Spinach, Orange & Strawberry Salad


Ingredients:
spinach, green onions, mandarin oranges, strawberries, pecans, pepper, Dijon mustard, extra virgin olive oil, raspberry vinegar, blue cheese

Directions:
To prepare dressing, place salt, pepper, mustard and a few drops of oil into a bowl and whisk until smooth.
Gradully add vinegar, oil, and orange concentrating - whisk until smooth.
Put all salad ingredients in salad bowl and toss with dressing.
Serve with blue cheese sprinkles.
Monster Cookies


Ingredients:
oatmeal, sugar, brown sugar, butter, eggs, peanut butter, baking soda, vanilla, chocolate chips

Directions:
Mix everything together, except oatmeal, chocolate chips & M&M's until well blended.
Add oatmeal.
Mix in by hand chocolate chips and M&M's.
Put in the fridge to cool for at least an hour.
Bake at 350 degrees for 10-15 minutes.
LEMON CHARLOTTE..only 4 Ingredients


Ingredients:
"sponge cake fingers"

Directions:
line the base of a 22 cm. (8 1/2"] springform tin with baking paper.
line around the sides of the springform tin with some sponge fingers, cut a small bit off one end of each to make them stand upright, flat side down, in the tin. cut to fit if needed.
cover the base with more sponge fingers, cutting to fit.
beat the cream and condensed milk together, slowly adding lemon juice. will thicken then go a bit runnier with the last lot of juice.
place 1/3 of the filling over sponge fingers.
another layer of sponge fingers. another 1/3 of filling.
another layer sponge fingers and last of the filling.
refrigerate for at least 8 hours or over night.
decorate as desired. I used whipped cream, strawberries and slices of lemon.
Thai-Style Veggie Kabobs With Spicy Peanut Sauce


Ingredients:
cherry tomatoes, grape tomatoes, green onions, snow peas, yellow bell pepper, peanut butter, light soy sauce, water, lime juice, brown sugar, dry crushed red pepper, lime zest

Directions:
Using 8 metal skewers or wood skewers that have been soaked into water, alternately thread on the vegetables.
Grill for about 4 minutes on each side, until veggies are cooked crisp tender.
Meanwhile, combine all ingredients for the dipping sauce and mix well.
Serve 2 kabobs per person with the dipping sauce.  Another fun way to serve is to plate the kebabs and drizzle a bit of sauce down each kabob, serving with the remaining sauce.
Lychee Shrikhand


Ingredients:
icing sugar, lychee, lychee

Directions:
Hang yogurt in a muslin cloth until all the liquid from the yogurt has drained off. (Approximately 2 hours.].
Dissolve Lychee essence in whipping cream and set aside.
Using fresh lychee or tin, cut into small pieces and add into whipping cream, stir well to cover all lychee pieces.
In a  big bowl add the hung yogurt, sugar and whipping cream-lychee mixture.
Mix well and transfer to a glass bowl and refrigerate till cold.
Serve with your favorite garnishing and lychee.
Eel Sauce
Category: side-dish
By noogie01

Also called Nitsume, Unagi or Kabayaki. It is a sweet and salty sauce that goes great over grilled fish or chicken and is a common drizzle over sushi. Traditionally it is used on Japanese grilled eel and eel rolls. I also use this sauce over fresh cooked noodles for a quick snack. 1/2 cup of dashi may be added to create a richer, more authentic flavor. (Dashi is a fish stock that must be made at home)

Ingredients:
½ cup soy sauce
½ cup white sugar
½ cup mirin (Japanese sweet wine)

Directions:
Heat soy sauce, sugar, and mirin into a small saucepan over medium heat. Cook and stir until liquid is reduced to about 3/4 cup.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 3 /4 cup

Calories: 120.6
Carbohydrates: 24.5 g
Sugars: 23.3 g
Dietary fiber: 0.2 g
Protein: 1.4 g
Sodium: 1202.6 mg
Banana Cake With Poppy and Lemon Cream


Ingredients:
bananas, buttermilk, vanilla, butter, sugar, egg, all-purpose flour, baking powder, baking soda, heavy cream, sugar, poppy seed, lemon zest, banana

Directions:
Preheat oven to 350°F  Grease and flour a round pan of 9 inches.
In the food processor or the way you want, reduce in a puree the bananas, buttermilk and vanilla.  Set aside.
In a bowl, cream the butter and sugar for 2 minutes with a mixer.
Add egg and beat well.
Add dry ingredients alternating with the banana mixture.  Mix at medium speed for 1 1/2 minute.
Pour the dough in the pan and cook in the center of oven for about 40 minutes.  Remove from oven.  Let rest 5 minutes and unmold on a rack.
Whisk the cream until is is thick while adding sugar.  Add poppy seeds and lemon zest, mix and put on the cold cake.  Garnish with banana slices.
Beets on the Grill
Category: side-dish
By MOTTSBELA

I couldn't decide what to do with all the beets, so I tossed them onto the grill.

Ingredients:
6  beets, scrubbed
2 tablespoons butter
salt and pepper to taste

Directions:
Preheat an outdoor grill for high heat. Coat one side of a large piece of aluminum foil with cooking spray. Place beets and butter on foil; season with salt and pepper. Wrap foil over beets. Place packet on the grill grate. Cook 30 minutes, or until beets are very tender. Allow beets to cool about 5 minutes before serving. You don't even need to peel to enjoy!

Prep time: 10 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 2 servings

Calories: 207.6
Fat: 11.9 g
Saturated fat: 7.4 g
Carbohydrates: 23.5 g
Sugars: 16.6 g
Dietary fiber: 6.9 g
Protein: 4.1 g
Cholesterol: 30.5 mg
Sodium: 273.7 mg