xiaoxl/recipe_data huggingface dataset:
Black and White Fudge


Ingredients:
marzipan, almond paste, white chocolate chips, sweetened condensed milk, unsalted butter

Directions:
Butter an 8-inch square pan.
Lightly dust work surface with powdered sugar. Fold marzipan in half and press into a flat square. Roll into a 9” x 9” square.  Using the bottom of the pan as a template, cut out square of marzipan to match pan dimensions. (Don't worry if it's not perfect.] Set aside.
In a double boiler (or in a bowl over a pan of barely simmering water] combine white chocolate chips, 1/2 cup condensed milk and 3 tablespoons butter.
Stir until chips are melted and mixture is well blended.  Pour into pan.  Immediately top with the marzipan square, lightly pressing into chocolate.
In the same double boiler (or in a bowl over a pan of barely simmering water] combine semisweet chocolate chips, remaining can of condensed milk and 3 tablespoons butter.
Stir until chips are melted and mixture is well blended. Spread over marzipan layer. Cover and refrigerate 3 hours.  (As a side note, I think it's great to make yourself a cup of hot tea with the boiling water from the double boiler, instead of just dumping it.].
Just before serving, cut into 1 inch squares.
Lots of Rhubarb Cake


Ingredients:
white sugar, baking soda, salt, all-purpose flour, eggs, lemon juice, rhubarb, brown sugar, butter, all-purpose flour, pecans, ground cinnamon

Directions:
Preheat oven to 350 degrees F.  Grease and flour a 9x13 inch baking dish. I use glass.
In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour.  Stir in the eggs and cream until smooth.  (If you don't have cream, use sour cream - 1 cup].
Fold in the rhubarb.
Scrape into baking dish and spread evenly (batter will be thick - don't worry].
In a smaller bowl, combine brown sugar and butter until smooth.  Add 1/4 cups flour and pecans and mix together until evenly mixed.
Sprinkle topping on cake and dust lightly with cinnamon.
Bake until toothpick comes out clean, about 45 minutes.
Skillet Almond Shortbread


Ingredients:
sugar, butter, eggs, all-purpose flour, salt, sugar

Directions:
Preheat the oven to 350.  Line a 10 inch cast iron pan with aluminum foil and spray the foil w/ cooking spray.
In a large mixing bowl, stir 1 1/2 cups of sugar into the melted butter.  Beat in the eggs one at a time.  Sift the flour and salt onto the batter.  Add the flavoring and stir well.  Pour the batter into the skillet.  Top w/ the sliced almonds and the remaining 2 tbsp sugar.  Bake until slightly brown on top, about 35 minutes.  Cool in the skillet.  When cool, use the foil to lift the shortbread from the skillet.  Remove the foil before serving.
Baked Fries


Ingredients:
baking potatoes, parmesan cheese, paprika, pepper

Directions:
Lightly spray a 15x10x1-inch baking sheet with nonstick coating.
Cut potatoes lengthwise into thin wedges.
Place potato wedges in a plastic food storage bag.
Spray wedges with nonstick coating. (Spray the wedges with nonstick coating so the seasonings stick. This also helps the potatoes crisp in the oven.]
Combine cheese, paprika, and pepper. Add to bag; close bag. Shake to coat potatoes with seasonings.
Arrange potatoes in a single layer on the prepared baking sheet.
Bake in a preheated 425 degree Fahrenheit for 30 minutes or until crisp and fork-tender, turning once.
Season with salt.
Easy and Tasty Pasta with Shrimp and Asparagus
Category: main-dish
By ILYTAT

I am completely addicted to this shrimp, asparagus, and pasta recipe. It is easy, yet elegant!

Ingredients:
1 (16 ounce) package penne pasta
1 pound cooked, ready-to-eat jumbo shrimp
½ cup olive oil
1 pound fresh asparagus, trimmed and cut into thirds
1 teaspoon red pepper flakes, or to taste
4 cloves garlic, finely chopped
¼ cup grated Parmesan cheese
salt and ground black pepper to taste

Directions:
Bring a large pot of water to a boil. Add pasta and cook, stirring occasionally, for 8 minutes. Add cooked shrimp. Cook until shrimp is heated through and pasta is tender yet firm to the bite, 2 to 3 minutes. Meanwhile, heat olive oil in a large skillet over medium heat. Add asparagus and red pepper flakes; cook for 3 minutes, stirring frequently. Add garlic and continue to cook until asparagus is tender yet firm to the bite, another 4 to 5 minutes. Drain pasta and shrimp; transfer to a large serving bowl. Add cooked asparagus and Parmesan cheese; stir well to combine. Season with salt and pepper and serve immediately.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 535
Fat: 21.7 g
Saturated fat: 3.7 g
Carbohydrates: 58.3 g
Sugars: 4 g
Dietary fiber: 4.2 g
Protein: 28.9 g
Cholesterol: 150.5 mg
Sodium: 252.4 mg
Insanely Easy Vegetarian Chili
Category: soups-stews-and-chili
By Tia the Baker

This chili is SO easy to make. You can pretty much throw whatever you have into the pot and it'll be great. (I added some leftover salsa once.) It's very colorful, not to mention delicious.

Ingredients:
1 tablespoon vegetable oil
1 cup chopped onions
¾ cup chopped carrots
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
¾ cup chopped celery
1 tablespoon chili powder
1 ½ cups chopped fresh mushrooms
1 (28 ounce) can whole peeled tomatoes with liquid, chopped
1 (19 ounce) can kidney beans with liquid
1 (11 ounce) can whole kernel corn, undrained
1 tablespoon ground cumin
1 ½ teaspoons dried oregano
1 ½ teaspoons dried basil

Directions:
Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes. Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 8 servings

Calories: 155.1
Fat: 3 g
Saturated fat: 0.4 g
Carbohydrates: 29 g
Sugars: 6.8 g
Dietary fiber: 8.1 g
Protein: 6.8 g
Sodium: 423.3 mg
Carrot Pudding
Category: desserts
By Joyce Rehagen

This is a wonderful spice filled dessert that resembles plum pudding but is low in fat (unless you use the buttery sauce!). The buttery sauce is optional, the pudding is good with or without it!

Ingredients:
1 cup grated carrots
1 cup peeled and shredded potatoes
1 cup white sugar
1 cup raisins
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
½ cup butter
½ cup heavy whipping cream
1 cup white sugar
1 ½ teaspoons vanilla extract

Directions:
In a large mixing bowl, combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves. Transfer mixture to a clean 1 pound coffee can. Secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water. Cover the pot and bring the water to a simmer. Steam the cake for 2 hours.  Serve warm. Buttery sauce: In a medium-size pot, combine butter or margarine, cream, sugar, and vanilla. Heat until the mixture is liquid. Spoon mixture over the warm carrot pudding to serve.

Yields: 6 to 8 servings

Calories: 551.6
Fat: 19.9 g
Saturated fat: 12.3 g
Carbohydrates: 93.8 g
Sugars: 70.5 g
Dietary fiber: 2.5 g
Protein: 3.6 g
Cholesterol: 58.2 mg
Sodium: 295.5 mg
Breakfast Wrap


Ingredients:
flour tortilla, mozzarella cheese, egg, bacon, frozen chopped spinach, ready-made bruschetta

Directions:
Preheat electric grill or panini press to medium hot temperature.
Scramble the egg and cook the bacon or sausage. It's nice to have these ingredients pre-made and kept in airtight containers in the fridge.
Regardless when you cook them, always start assembling the sandwich with precooked meats and eggs.
Assemble the wrap by laying out the tortilla on a flat surface or large plate, brush with olive oil for taste if you prefer.
Spoon on a few tablespoons of thawed chopped spinach or use a few leaves of fresh spinach.
Sprinkle on grated cheese, any variety will do, or use sliced cheese if you prefer.
Sprinkle on bacon or sausage crumbles, or strips of ham, etc.
Add the cooked, scrambled egg.
Then roll up the tortilla burrito style, by tucking each end and rolling to about 1 1/2 inch thickness so all ingredients are nicely wrapped and tucked inside.
Spray the grill, if you must, with a little non-stick cooking spray and place the wrap(s] on the grill.
Cook just until lightly toasted on each side, about three minutes.
Serve with bruschetta, grated Parmesan cheese, avocado slices, salsa -- or leave off the toppings and make it "to go".
No panini press or electric grill, no problem! Just place the wrap in a hot, non-stick skillet for a couple of minutes on each side, flipping once.
The possibilities are endless with this sandwich. Make it completely vegan or all meat, use white flour, fat-free, or whole wheat tortillas, make it Mexican or Italian, chicken or turkey, use black beans, asparagus, sour cream, or cheddar.
Plum Torte
Category: desserts
By Frankie

So easy to make and it's delicious! Take advantage of plum season to make this torte. The torte base will complement many types of fruit. I've used regular plums and quartered them and it was super tasty too. Next time, I'll try it with apricots. I use just a little less than 1/2 cup of sugar because I'm not a fan of sweet desserts. Serve plain or with vanilla ice cream.

Ingredients:
½ cup unsalted butter
½ cup white sugar
2  eggs
1 cup unbleached all-purpose flour
1 teaspoon baking powder
1 pinch salt
12  Italian plums, halved and pitted
1 tablespoon white sugar
1 teaspoon ground cinnamon, or more to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Arrange a rack in the lower third of the oven. Cream butter and 1/2 cup sugar together using an electric mixer in a mixing bowl. Add eggs and mix well. Sift flour, baking powder, and salt into the batter; beat to mix well. Pour into an ungreased 9-inch springform pan. Cover the batter with plums, skin-side down. Mix 1 tablespoon sugar and cinnamon together in a small bowl and sprinkle over the top. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Remove from the oven and let cool to room temperature, or serve warm.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 1 9-inch torte

Calories: 275.3
Fat: 13 g
Saturated fat: 7.7 g
Carbohydrates: 37.8 g
Sugars: 24 g
Dietary fiber: 2 g
Protein: 3.8 g
Cholesterol: 71.4 mg
Sodium: 97.6 mg
Macadamia Nut Mocha


Ingredients:
"milk"

Directions:
"Combine ingredients in a 360ml mug (12oz]."
Oatmeal Muffins


Ingredients:
flour, sugar, egg, baking powder, salt, quick-cooking oats, water, nutmeg, cinnamon

Directions:
Mix the egg, water, and oil in a measuring cup., Mix the dry ingredients in a bowl., Stir wet ingredients into dry., Stir just until everything is moistened., Leave small lumps!, Grease muffin tins, or use paper muffin liners., Fill each cup 2/3 full., Bake at 425 for 15 mintues.
Gherkin Dip


Ingredients:
"sour cream"

Directions:
mix to taste., serve with corn chips.
Chicken Taco Soup


Ingredients:
boneless skinless chicken breasts, garlic cloves, canned tomatoes, chicken broth, green chilies, whole kernel corn, chili powder, corn tortilla, monterey jack cheese, cilantro, fat free sour cream, green onion

Directions:
Cut chicken into small bite size pieces.
Cook chicken and garlic in large saucepan until chicken browns.
Add tomatoes, broth, green chilies, corn and chili powder.
Simmer for 20-30 minutes to allow flavors to blend.
Meanwhile preheat oven to 500.
Cut tortilla into small bite size strips.
Place strips on baking sheet and bake for 2-4 minutes or until strips brown.
Check strips often to make sure they don't overcook.
Set strips aside to cool.
To serve soup: ladle soup evenly into 4 bowls.
Top each bowl of soup with 1/4 of the tortilla strips, 1/4 oz cheese, 1 T cilantro, 2 tbsp green onions and 1 tbsp sour cream.
Spinach-Asparagus Salad With Strawberry Dressing


Ingredients:
strawberry, raspberry vinegar, extra virgin olive oil, honey, salt, asparagus spear

Directions:
Make Dressing: Combine strawberries, juice, vinegar, oil, honey and salt in container of electric blender or food processor.
Pulse on and off, dressing should be slightly chunky.
Cover and refrigerate.
For each serving: measure 2 cups spinach onto each of four plates.
Top each with one-fourth of the asparagus and drizzle with about 1/3 cup dressing.
Sprinkle with 1 tbsp almonds.
Chicken Liver Appetizer Cantonese-Style


Ingredients:
chicken liver, light soy sauce, five-spice powder, granulated sugar, egg, cornstarch, lemon

Directions:
PREPARATION:
Clean the chicken livers by removing the fat and grizzle, if individual pieces have two parts attached then cut in half, rinse under cold water and drain, set aside.
Bring a pot of water to a boil, add the chicken livers, immediately remove from stove and  let stand for about 1 or 2 minutes, drain, pat dry with paper towels and set aside.
Marinate- Add in a large bowl the soy sauce, Harveys Bristol Cream, five- spices powder,  granulated sugar, 2 tablespoons peanut oil, sesame oil, salt & pepper to taste.
Then add the cleaned and boiled chicken livers to the marinate, let stand for 20-30 minutes, then drain,/discard the marinate and set aside.
Add the beaten egg to the chicken livers and mix well, set aside.
Using a large plate add and spread out the cornstarch for coating the chicken livers.
COOKING DIRECTIONS:
In a wok or large pan (a Teflon coated pan works well] add  4 or more tablespoons of peanut oil, let the oil heat up but not to the point of smoking (be carefully that the oil does not splatter].
Coat one chicken liver piece and then put into the pan, do the next piece until all the chicken liver pieces are coated and cooking in the pan,  (if you have a lot of chicken livers do this step in two stages].
Let the chicken livers fry and separate the pieces as needed (do not turn], after about 2 minutes and when you can see that most of the liver  has turned a darker color, turn all of them over in order to cook the second side, allow to cook approximately another 1 to 2 minutes.
Remove the cooked chicken livers and place on a paper towel to drain.
Next place a bed of green salad leaves on a serving plate,  then add the chicken livers on top.
Add the lemon wedges on the side. Also, if you would like use toothpicks for each chicken liver piece.
Serve and enjoy!
NOTE:
Instead of a bed of green salad leaves, you can stir-fry some chopped up green peppers and onions with a little soy sauce, spices of choice and peanut oil.  Then place the stir-fried vegetables on a serving plate and add  chicken  livers on top (no toothpicks needed].
Craft Dough for Ornaments


Ingredients:
baking soda, cornstarch, cold water

Directions:
Mix baking soda and cornstarch in a pot.
Add 1 1/4 cold water.
Stir and bring to boil;  continue stirring one minute until consistency of mashed potatoes.
Place dough on cutting board and cover w/ damp cloth.
Cool then knead, roll into shapes or cut w/ cookie cutter on waxed paper. (My first batch was a dream to roll, for my second I used extra cornstarch to roll.]
Allow to dry. (I let them air dry on cookie sheets covered with wax paper over several days, turning once a day.]
Paint.
Remember to make a hole to hang on a hook or ribbon.
No Fail Pound Cake
Category: desserts
By patsy

This is one of the best pound cakes I've ever tasted. It's simple to make, starting with a store bought mix.  I often take one to work where it quickly disappears.  I also use this recipe at Christmas time to make 6 small loaves for gifts, which take about 15 minutes less.

Ingredients:
½ cup butter
1 cup white sugar
3  eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
⅔ cup water
1 (8 ounce) container sour cream
1 (18.25 ounce) package yellow cake mix
1 cup all-purpose flour

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon extract. Beat in water and sour cream. Beat in the cake mix and flour. Pour batter into prepared pan. Bake in the preheated oven for 60 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 - 10 inch Bundt pan

Calories: 312.5
Fat: 13.5 g
Saturated fat: 6.4 g
Carbohydrates: 44.4 g
Sugars: 26.6 g
Dietary fiber: 0.6 g
Protein: 3.9 g
Cholesterol: 57 mg
Sodium: 274 mg
Fried Almond Chicken


Ingredients:
boneless skinless chicken breasts, soy sauce, rice wine, sugar, cornstarch, gingerroot, garlic clove, egg

Directions:
Pat chicken dry with paper towels.
Cut into strips 1/2" wide by 3" long.
Stir soy sauce, rice wine, chicken stock, sugar, cornstarch, ginger, and garlic together.
Place chicken in marinade, turning to coat.
Marinate at least one hour, turning chicken after half an hour.
Remove chicken from marinade and drain on paper towels.
Beat egg slightly with 1/2 teaspoon water.
One by one, dip chicken pieces in egg and roll in almonds to coat.
Let almond coated pieces set 15 minutes.
Heat oil to 350°F Fry chicken pieces in batches one layer deep until crisp, golden brown.
Be sure to let oil come back up to 350°F between batches.
Drain on paper towels and serve at once.
Rack of Lamb With Mustard and Herbs


Ingredients:
racks of lamb, olive oil, garlic clove, fresh thyme, fresh rosemary, butter, salt, Dijon mustard

Directions:
Season lamb with salt and pepper.
Heat oil in sauté pan over medium-high heat.  Sear lamb, one rack at a time.  Using tongs, hold each rack upright; sear ends, about 20 seconds each.  Rack should look golden.  Transfer racks to 13x9-inch baking dish.
In a bowl, stir together bread crumbs, garlic, thyme, rosemary, butter, and a pinch of salt; mix well.
Brush seared lamb with a thin layer of mustard.  Sprinkle bread crumbs over surface of lamb, pressing so it adheres well.
Roast lamb at 400° until a thermometer reads 120° (about 20 minutes for rare, 25 minutes for medium-rare].
Before slicing, let lamb rest on cutting board 10 minutes to allow juices to redistribute.
Festive Fruit Tart


Ingredients:
cream cheese, sugar, vanilla extract, fresh blueberries, fresh raspberry, nectarine

Directions:
Press pastry onto the bottom and up the sides of an ungreased 9-inch tart pan with a removable bottom; trim edges.  Generously prick the bottom with a fork.  Bake at 450°F for 10-12 minutes or until golden brown.  Cool completely on a wire rack.
In a small mixing bowl, beat the cream cheese, sugar, vanilla and 1/2 teaspoon almond extract until smooth; spread over crust.  Arrange fruit over cream cheese mixture. Start with peach or nectarine slices in the center formed like a flower, circle the peach or nectarine slices with the blueberries and then the raspberries.  In a small microwave-safe bowl, combine apricot preserves and remaining almond extract.  Microwave, uncovered, on high for 20-30 seconds or until warm; brush over fruit.  Chill until serving.
Mini Meringues
Category: desserts
By K.SUTTON

These crunchy dainties are great with coffee or with cream for dessert. And they're low fat!  Substitute 2 teaspoons instant coffee granules or 1 1/2 tablespoons cocoa for the vanilla if you like.  Coffee kisses are great sandwiched together with melted white or dark chocolate. Spooned vanilla ones are good with cream and chocolate ones are good as finger biscuits with coffee.

Ingredients:
2  egg whites
½ cup superfine sugar
1 teaspoon vanilla extract

Directions:
Preheat oven to 300 degrees F (150 degrees C).  Line a baking sheet with parchment paper. In large bowl, beat egg whites until stiff, but not dry.  Gradually beat in sugar until a little of the mixture between your thumb and forefinger feels smooth, not gritty.  Stir in vanilla.  Pipe or spoon small portions onto baking tray and bake 35 minutes, or until dry but not brown.  Turn off oven and leave meringues to cool inside.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 12 pieces

Calories: 36
Carbohydrates: 8.4 g
Sugars: 8.4 g
Protein: 0.6 g
Sodium: 9.4 mg
Sola's New Year's Soup
Category: soups-stews-and-chili
By Sola

Salsa gives this black-eyed pea soup lots of flavor without needing a cabinet-full of spices. It's a great, filling soup for a cold day.

Ingredients:
1 tablespoon olive oil
1 large onion, chopped
4 cloves garlic, minced
1 (10 ounce) package frozen bell pepper strips
black pepper to taste
1 cup sweet white corn
1 (16 ounce) jar medium-hot salsa
1 teaspoon chili powder
2 (15 ounce) cans no-salt-added black beans, drained
1 (15 ounce) can black-eyed peas, rinsed and drained
1 (10.5 ounce) can chicken stock
1 cube chicken bouillon
3 cups water
½ cup uncooked long grain rice

Directions:
Heat the olive oil in a deep pot over medium-high heat. Stir in the onion, garlic, and bell peppers; cook until onions are transparent and peppers are soft, about 10 minutes. Season to taste with black pepper. Stir in the corn, salsa, chili powder, black beans, black-eyed peas, chicken stock, chicken bouillon cube, water, and rice. Bring to a boil, then reduce heat to medium and simmer at least 30 minutes until the rice is tender.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 12 cups

Calories: 155.6
Fat: 1.8 g
Saturated fat: 0.3 g
Carbohydrates: 28.5 g
Sugars: 2.2 g
Dietary fiber: 6.2 g
Protein: 7.7 g
Cholesterol: 0.7 mg
Sodium: 561.6 mg
Vietnamese Spring Rolls With Dipping Sauce
Category: appetizers-and-snacks
By Allrecipes

These Vietnamese spring rolls are the perfect recipe for beating the heat. Poached shrimp, rice noodles, herbs, and lettuce are rolled into a thin rice wrapper. Serve with the sweet and sour dipping sauce.

Ingredients:
¼ cup white vinegar
¼ cup fish sauce
2 tablespoons white sugar
2 tablespoons lime juice
1 clove garlic, minced
¼ teaspoon red pepper flakes
2 ounces rice vermicelli
8  large shrimp, peeled and deveined
4  rice wrappers (8.5 inch diameter)
2 leaves lettuce, chopped
3 tablespoons finely chopped fresh mint leaves
3 tablespoons finely chopped cilantro
4 teaspoons finely chopped Thai basil

Directions:
Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside. Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour. Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water, stirring to separate the noodles. To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and top with 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce vermicelli, and 1/4 each of the mint, cilantro, and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.

Prep time: 20 mins
Cook time: 5 mins
Total time: 1 hr 25 mins
Yields: 4 spring rolls

Calories: 137.2
Fat: 0.7 g
Saturated fat: 0.2 g
Carbohydrates: 22.5 g
Sugars: 7.4 g
Dietary fiber: 0.7 g
Protein: 10.1 g
Cholesterol: 63.9 mg
Sodium: 1170.4 mg