Salmon with Hoisin Glaze

Today didn’t start off too well, I felt like I was in a batting range getting slapped at by the baby (he’s going through his terrible 2′s.)   So, as my morning progressed to kicking, screaming and saying no to everything… I gave in.  No grocery store trip today to complete my daily cooked dinners during the week.   I knew that if I looked up at what Cooking Light  had to offer that I could find something with minimal ingredients that I may have laying around to put a fast and quick dinner together without making a trip to the store.    Sure enough I found a fantastic Salmon recipe with only 3 ingredients!  Kid friendly too!  Cooked in less than 10 mins?!!!  How can this be?  Yes….so for you guys out there that don’t believe in cooking, give this one a go- it’s healthy, cost-effective and takes less than 10 mins to make and under 300 calories.  It’s baked too!  This is yet another great salmon recipe hitting my rotation.

The only thing I didn’t have on hand was the side of snow peas- so I substituted using asparagas and it worked out great!  Loved it.

Ingredients

• 2 tablespoons hoisin sauce
• 2 teaspoons low-sodium soy sauce
• 1/2 teaspoon dark sesame oil
• 4 (6-ounce) skinless wild salmon fillets
• Cooking spray
• 1 teaspoon sesame seeds
• Lemon rind strips (optional)

Preparation

1. 1. Preheat oven to 400°.
2. 2. Combine first 3 ingredients in a shallow dish. Add fish to dish, turning to coat. Marinate at room temperature 8 minutes, turning occasionally.
3. 3. Remove fish from marinade; discard marinade. Place fish on a baking sheet coated with cooking spray. Sprinkle fish evenly with sesame seeds. Bake at 400° for 8 minutes or until fish flakes easily when tested with a fork. Garnish with rind, if desired.
4. Garlicky-spicy snow peas: Heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Add 1 pound snow peas and 1/4 teaspoon salt; sauté for 2 minutes. Stir in 2 teaspoons bottled minced garlic and 1/4 teaspoon crushed red pepper; sauté 1 minute. Stir in 1/4 teaspoon sugar; sauté 1 minute. Remove from heat; drizzle with 1/2 teaspoon dark sesame oil.

Laura Zapalowski, Cooking Light
AUGUST 2009

Nutritional Information

Amount per serving

• Calories: 255
• Fat: 11.7g
• Saturated fat: 2.7g
• Monounsaturated fat: 4.8g
• Polyunsaturated fat: 2.8g
• Protein: 31.5g
• Carbohydrate: 3.9g
• Fiber: 0.3g
• Cholesterol: 81mg
• Iron: 0.7mg
• Sodium: 285mg
• Calcium: 26mg

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Fish Tacos with Tomatillo Sauce

What can I say I like to explore and try new things at all times, so I’m at it again.   Cooking Light as always has something good to cook up, I found this really tasty Fish Taco recipe and what makes this recipe full of flavor is the tomatillo sauce.  I love Tomatillo salsa but this has an interesting add of mayo in it- which raised my curiosity and it is fantastic.  This was so quick and easy to make too…. winner and I’m adding it in along with the many other recipes on the rotation.   I added Avocado to mine just because it is something I must have in any taco I eat.    If you want to add some kick add 2 TB’s of Chipotle sauce to the cabbage mixture- it’s just a little kick and it won’t take away from the tomatillo sauce.  Enjoy!

Ingredients

• 3 garlic cloves
• 2 medium tomatillos, husked and rinsed
• 1/2 medium jalapeno pepper
• 1/2 cup cilantro stems
• 3 tablespoons canola mayonnaise (such as Hellmann’s)
• 1/2 teaspoon sugar
• 3/8 teaspoon salt, divided
• 2 cups very thinly sliced red cabbage
• 1 tablespoon fresh lime juice
• 1 tablespoon extra-virgin olive oil
• 4 (6-ounce) tilapia fillets
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 8 (6-inch) corn tortillas
• 1/4 cup fresh cilantro leaves

Preparation

1. 1. Preheat broiler to high.
2. 2. Arrange garlic, tomatillos, and jalapeño in a single layer on a foil-lined jelly-roll pan. Broil 3 minutes on each side or until blackened. Combine tomatillo mixture, cilantro stems, mayonnaise, sugar, and 1/8 teaspoon salt in a mini food processor or blender; blend until smooth.
3. 3. Combine cabbage, juice, and oil in a medium bowl; toss to coat.
4. 4. Heat a large skillet over medium-high heat. Sprinkle fish evenly with remaining 1/4 teaspoon salt and black pepper. Coat pan with cooking spray. Add fish to pan; cook 2 minutes. Turn fish over; cook 1 minute.
5. 5. Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Arrange half of a tilapia fillet in center of each tortilla; top each with 1/4 cup cabbage mixture, about 1 1/2 tablespoons tomatillo mixture, and about 1 1/2 teaspoons cilantro leaves.

Note:MyRecipes is working with Let’s Move!, the Partnership for a Healthier America, and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Adam Hickman, Cooking Light
MAY 2013

Amount per serving

• Calories: 291
• Fat: 10.3g
• Saturated fat: 1.3g
• Monounsaturated fat: 5g
• Polyunsaturated fat: 2.6g
• Protein: 28.5g
• Carbohydrate: 23.4g
• Fiber: 3.2g
• Cholesterol: 64mg
• Iron: 1.2mg
• Sodium: 375mg
• Calcium: 55mg

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Thai Red Curry Beef

My favorite ethnic food is Thai, I love the creamy coconut flavors and the spiciness too.   I don’t have any markets by me that sale Thai ingredients like Lemon Grass and Thai Lime Leaves. So, though I don’t get the traditional flavors of Thai unless I go to Hollywood and purchase those ingredients this was close enough for me to love!   I was excited when I found  Cooking light’s take on Red Curry Beef , with all the calories cut out of it too.  All the tasty flavors thrown into a crock pot on slow cook for 6 hours made my house smell incredible.   This recipe made the rotation!  Love it! At only 245 calories per serving- how can it not right?    The only change I made to this recipe was adding Red Bell Peppers- awesome!

 

Ingredients

• 2 pounds lean beef stew meat

• 1/8 teaspoon salt
• 2 cups finely chopped onion (1 onion)
• 4 garlic cloves, minced
• 3/4 cup lower-sodium beef broth
• 1 tablespoon dark brown sugar
• 3 tablespoons red curry paste
• 2 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 1 (13.5-ounce) can light coconut milk
• 1 jalapeño pepper, minced
• 2 cups bagged baby spinach leaves
• 4 cups hot cooked jasmine rice
• 1/2 cup fresh basil leaves

Preparation

1. 1. Heat a large nonstick skillet over medium-high heat. Add beef; cook 5 minutes or until browned, stirring occasionally. Drain. Place beef in a 4-quart electric slow cooker; sprinkle with salt.
2. 2. Return pan to medium-high heat. Add onion and garlic; saute 5 minutes or until tender. Spoon onion mixture over beef. Combine beef broth and next 6 ingredients (through jalapeño); pour over beef. Cover and cook on LOW for 6 hours.
3. 3. Stir in spinach. Cover and cook on LOW for 15 minutes or just until spinach wilts. Serve beef mixture over rice; sprinkle with basil leaves.

Cooking Light Slow Cooker Tonight, Oxmoor House

Nutritional Information

Amount per serving

• Calories: 245
• Calories from fat: 0.0%
• Fat: 5.5g
• Saturated fat: 2.3g
• Monounsaturated fat: 2g
• Polyunsaturated fat: 0.2g
• Protein: 27.4g
• Carbohydrate: 20g
• Fiber: 1.3g
• Cholesterol: 50mg
• Iron: 2.8mg
• Sodium: 624mg
• Calcium: 42mg

 
2012

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Banana-Blueberry Agave Smoothie

This is the perfect protein drink that you can whip up in your blender in less the time it takes your local juicer place to do it.  :)    With just blueberries, banana, Yogurt-(I used Greek) and Agave Nectar as the ingredients.  Cooking Light you never fail me.  Perfect for your pre-morning work out!

 

Nutritional Information

Amount per serving

• Calories: 273
• Fat: 0.3g
• Saturated fat: 0.0g
• Monounsaturated fat: 0.1g
• Polyunsaturated fat: 0.2g
• Protein: 11.3g
• Carbohydrate: 65.3g
• Fiber: 4.3g
• Cholesterol: 5mg
• Iron: 0.0mg
• Sodium: 135mg
• Calcium: 300mg

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Huevos Rancheros with Queso Fresco- Cooking Light

A savory breakfast for dinner an excellent Cooking Light Find.   This takes less than 20 mins to make because most of it is canned ingredients. I can’t even imagine how tasty this is with freshly made ingredients, the next time I make home made Enchiladas I will be making this dish.  To make this spicy add some hot spices to the salsa or hot sauce.

Ingredients

• 1 (10-ounce) can diced tomatoes and green chiles, undrained
• 1 (10-ounce) can red enchilada sauce
• 1/3 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 2 tablespoons water
• 1 (16-ounce) can pinto beans, rinsed and drained
• Cooking spray
• 4 large eggs
• 4 (8-inch) fat-free flour tortillas
• 1 cup (4 ounces) crumbled queso fresco cheese

Preparation

1. Combine the tomatoes and enchilada sauce in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Remove from heat; stir in cilantro and juice. Set aside.
2. Place water and beans in a microwave-safe bowl, and partially mash with a fork. Cover and microwave at HIGH 2 minutes or until hot.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggs; cook 1 minute on each side or until desired degree of doneness.
4. Warm tortillas according to package directions. Spread about 1/3 cup beans over each tortilla; top each tortilla with 1 egg. Spoon 1/2 cup sauce around each egg; sprinkle each serving with 1/4 cup cheese.

Note:Queso fresco is a soft, crumbly Mexican cheese found in the dairy section of large grocery stores or Hispanic markets, but use feta or goat cheese if you prefer.

Cheryl Alters Jamison and Bill Jamison, Cooking Light
JANUARY 2004

Nutritional Information

Amount per serving

• Calories: 340
• Calories from fat: 26%
• Fat: 9.8g
• Saturated fat: 3.2g
• Monounsaturated fat: 2.7g
• Polyunsaturated fat: 1g
• Protein: 15.7g
• Carbohydrate: 37.8g
• Fiber: 6.1g
• Cholesterol: 222mg
• Iron: 2.1mg
• Sodium: 970mg
• Calcium: 153mg

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Reuben Sandwich

This is such a yummy little gourmet type corned beef sandwich.  The perfect quick lunch at home.  The dressing is delicious!  Sauerkraut…dill pickles…swiss cheese…it’s all good.  I used Russian Rye for the bread.

I nabbed this recipe from Cooking Light

Ingredients

• Dressing:
• 1/4 cup canola mayonnaise
• 1 tablespoon chili sauce
• 2 teaspoons finely minced dill pickle
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon grated onion
• Sandwiches:
• 8 (3/4-ounce) slices rye bread
• 3 ounces Swiss cheese, shaved (about 3/4 cup)
• 4 ounces lower-sodium corned beef, thinly sliced (such as Boar’s Head corned beef, top round, cap-off)
• 1 cup organic sauerkraut, drained well

Preparation

1. 1. Preheat broiler to high.
2. 2. To prepare dressing, combine the first 5 ingredients in a small bowl, stirring well.
3. 3. To prepare sandwiches, place bread slices in a single layer on a heavy baking sheet. Broil bread 1 1/2 minutes or until toasted. Turn bread over; broil for 1 minute or until lightly toasted. Remove 4 slices. Divide cheese evenly among remaining 4 slices, sprinkling it over lightly toasted sides. Broil 1 minute or until cheese melts. Spread about 1 1/2 tablespoons dressing over the cheese-coated side of each bread slice; top each serving with 1 ounce corned beef, 1/4 cup sauerkraut, and remaining bread slices. Serve immediately.

Julianna Grimes, Cooking Light
MAY 2012

Nutritional Information

Amount per serving

• Calories: 336
• Fat: 19.9g
• Saturated fat: 5.6g
• Monounsaturated fat: 8.1g
• Polyunsaturated fat: 3.6g
• Protein: 14.7g
• Carbohydrate: 24.2g
• Fiber: 3.4g
• Cholesterol: 40mg
• Iron: 1.9mg
• Sodium: 790mg
• Calcium: 212mg

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Broccoli and Cheddar Cheese Soup

I try to get all my green and red vegetables in my diet every week but what I rarely eat is broccoli.  I’m just not a fan of this vegetable at all and yet it is consider the healthiest and most beneficial of them all, so I read.   This is a fantastic broccoli recipe and what better way to eat it than in a soup.  I rarely eat soup but I have taken several attempts at them in the passed.  This is Cooking Light’s recipe, however I did cheat as I’m not a fan of Velvetta processed Cheese so I used in replacement New York Cheddar instead and this came out so good- just add on about 100 calories or so to this dish if you go with regular cheddar.  I really enjoyed this and it will definitely be a repeat for cold days.

If you want to try some other ideas of soups I tried check these out- Clam Chowder, Minestrone, Posole, Chicken Tortilla- for this recipe I add less broth in order to get more of the spiciness to it so do so if you like spice, Chili-Spiced chicken soup and Udon Noodle Soup.  

Ingredients

• Cooking spray
• 1 cup chopped onion
• 2 garlic cloves, minced
• 3 cups fat-free, less-sodium chicken broth
• 1 (16-ounce) package broccoli florets
• 2 1/2 cups 2% reduced-fat milk
• 1/3 cup all-purpose flour
• 1/4 teaspoon black pepper
• 8 ounces light processed cheese, cubed (such as Velveeta Light)

Preparation

1. Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.
2. Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.
3. Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.

Cooking Light
JANUARY 2002

Nutritional Information

Amount per serving

• Calories: 203
• Calories from fat: 28%
• Fat: 6.3g
• Saturated fat: 4g
• Monounsaturated fat: 1.8g
• Polyunsaturated fat: 0.4g
• Protein: 15.6g
• Carbohydrate: 21.7g
• Fiber: 2.9g
• Cholesterol: 24mg
• Iron: 1.2mg
• Sodium: 897mg
• Calcium: 385mg

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Chili-Spiced Chicken Soup

For this rainy day I thought I’d make a tasty Chicken Soup and I found this Chili Spiced version from Cooking Light.  This is not spicy so if your looking for some real heat double up on the Chili Powder or use Indian Chili Powder.  I decided instead of making the presentation of it look good for this post as I always try to do with my recipes I’m going to do a post about portion sizes.  I normally use this large white plate to do my photography and it’s bigger than the actual portion size that I eat.  It’s very important to understand when your counting calories that portion sizes is what will make you maintain or lose weight.  I bought these children Disney Plates from the Disney Store awhile back and I use them to eat out of because this is the actual serving size vs. the bowls that we purchase in the stores.  So if your trying to lose weight and want to know what a portion size is buy kids plates and you got the portion size that you should be eating.  Surprising but true.  I eat out of kids plates.   When you go out to eat, you will know when it’s too much food even though they serve you on these gigantic plates.  I’m guilty of eating an entire plate of food if the food is of 5 star quality but after I do I’m tired, sleepy and need to walk just to digest it more quickly.  Over eating makes you feel stuffed, exhausted and doesn’t help you lose weight either.

Serving Size…Plate Size Matters…Start measuring your food in a measuring cup too.

Ingredients

• Spice blend:
• 2 1/2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon dried oregano
• 1 teaspoon cracked black pepper
• 1/2 teaspoon kosher salt
• Soup:
• 1 tablespoon canola oil, divided
• 1 1/4 pounds skinless, boneless chicken breasts, cut into 1/2-inch-wide strips
• 2 cups chopped sweet onion
• 1 cup chopped red bell pepper
• 1 cup chopped green bell pepper
• 1 cup chopped yellow bell pepper
• 1 tablespoon minced garlic
• 1/2 teaspoon salt
• 2 cups fresh corn kernels
• 1 (32-ounce) carton fat-free, less-sodium chicken broth
• 1 (28-ounce) can fire-roasted crushed tomatoes, undrained
• 2 tablespoons fresh lime juice
• Relish:
• 1/2 cup chopped fresh cilantro
• 1/3 cup chopped green onions
• 1 teaspoon grated lime rind
• 3 ounces queso fresco, crumbled
• 1 diced peeled avocado
• Cilantro sprigs (optional)

Preparation

1. 1. To prepare spice blend, combine first 6 ingredients in a small bowl.
2. 2. To prepare soup, heat 2 teaspoons oil in a large nonstick saucepan over medium-high heat. Add chicken; sprinkle 1 1/2 tablespoons spice blend over chicken. Sauté 8 minutes or until done; cool. Chop chicken; set aside.
3. 3. Heat remaining 1 teaspoon oil in pan over medium-high heat; add onion, bell peppers, garlic, and 1/2 teaspoon salt. Sprinkle vegetable mixture with remaining spice blend; sauté 8 minutes or until vegetables are tender. Stir in chicken, corn, broth, and tomatoes; bring to a boil. Reduce heat; simmer 15 minutes. Add lime juice.
4. 4. To prepare relish, combine chopped cilantro and next 4 ingredients (through avocado).
5. 5. Ladle 1 1/4 cups soup into bowls; top with 1/4 cup relish. Garnish with cilantro sprigs, if desired.

Jamie Miller, Maple Grove, Minnesota, Cooking Light
MARCH 2010

Nutritional Information

Amount per serving

• Calories: 285
• Fat: 9.6g
• Saturated fat: 2.1g
• Monounsaturated fat: 4.7g
• Polyunsaturated fat: 1.8g
• Protein: 27.2g
• Carbohydrate: 23.1g
• Fiber: 5.5g
• Cholesterol: 648mg
• Iron: 3.1mg
• Sodium: 773mg
• Calcium: 99mg

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Bacon and Wild Mushroom Risotto with Baby Spinach

I’ve made Risotto several times now and I find it to be of an acquired taste, I’m starting to like it more as I play around with the flavors that go into it.    What I like about this new recipe is the use of Spinach, Mushrooms and bacon as this makes for really tasty flavor combinations.   This can easily be a meatless meal too.   I found this fantastic Risotto recipe from Cooking Light, so yeah it’s light on calories too all the reason to give it a try right?  ;)  Try out my other Risotto recipes-  Lobster Risotto and Seafood Risotto.

Ingredients

• 4 cups Homemade Chicken Stock
• 6 bacon slices, chopped
• 1 cup chopped shallots
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon chopped fresh thyme
• 4 garlic cloves, minced
• 4 ounces cremini mushrooms, sliced
• 4 ounces shiitake mushrooms, stemmed and sliced
• 4 ounces oyster mushrooms, sliced
• 1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
• 1/3 cup Madeira wine or dry sherry (Found Madeira wine at Trader Joes for $3.49)
• 4 cups baby spinach
• 1/2 cup (2 ounces) grated fresh Asiago cheese (I used fresh ball mozarella, thin slices)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Preparation

1. 1. Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil); keep warm over low heat.
2. 2. Heat a large Dutch oven over medium heat. Add bacon to pan; cook 8 minutes or until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon. Add shallots, oil, thyme, and garlic to drippings in pan; cook 6 minutes or until shallots are tender, stirring occasionally. Stir in mushrooms; cook 8 minutes, stirring occasionally. Add rice, and cook 1 minute, stirring constantly. Stir in Madeira; cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup stock; cook 4 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in spinach; cook 1 minute. Remove from heat; stir in cheese, salt, and pepper. Sprinkle with bacon.
3. Wine note: A light-bodied pinot noir can echo the smoky and earthy flavors of Bacon and Wild Mushroom Risotto with Baby Spinach, without overpowering the dish as a bigger red wine might. Redtree Pinot Noir 2008 ($8), from California, shows this grape’s aromatic earthiness, along with snappy, tart berry fruit that provides a palate-cleansing contrast to the creamy texture of this dish. —Jeffery Lindenmuth

David Bonom, Cooking Light
MAY 2010

Nutritional Information

Amount per serving

• Calories: 405
• Fat: 19.1g
• Saturated fat: 6.6g
• Monounsaturated fat: 8.4g
• Polyunsaturated fat: 2g
• Protein: 16.5g
• Carbohydrate: 42.6g
• Fiber: 3.5g
• Cholesterol: 38mg
• Iron: 2.4mg
• Sodium: 555mg
• Calcium: 145mg

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Tasty Salmon Croquettes

I made a trip to the (buy in big bulk store AKA Costco) and purchased a rather large piece of Salmon and I’ve had to conjure up different ways to cook it this week, oddly enough I didn’t get tired of it.  My recipes were so dramatically different in taste, texture and smell that it worked out perfectly to have Salmon for 3 days.  My newest recipe find was this Salmon Croquettes, yet another fabulous recipe I found in Cooking Light!  I love the nice crunch to the outside and salty yet creamy finish to these Croquettes.  Low calories and rather filling on just two croquettes, I think the green onions, red bell peppers, egg and bread crumbs really make these patty’s quite filling.  If your interested in trying my other awesome Salmon Recipes check them out:  Bourbon Glazed Salmon, Misosayki Salmon, Asian Inspired Salmon, Salmon Cake Sandwich’s with watercress and Miso dressing and finally Smoked Salmon Bagel.

Don’t skip the Capers as they bring a nice salty finish to the dressing.

Ingredients

• 1/4 cup organic canola mayonnaise (such as Spectrum), divided
• 4 teaspoons fresh lemon juice, divided
• 2 1/2 teaspoons Dijon mustard, divided
• 1/4 cup finely chopped green onions
• 2 tablespoons minced red bell pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 2 (6-ounce) packages skinless, boneless pink salmon
• 1 large egg, lightly beaten
• 1 cup panko (Japanese breadcrumbs)
• 1 tablespoon canola oil
• 1 tablespoon chopped fresh parsley
• 1 teaspoon finely chopped capers
• 1/2 teaspoon minced garlic
• 1/8 teaspoon salt

Preparation

1. 1. Combine 2 tablespoons mayonnaise, 1 tablespoon juice, 1 1/2 teaspoons mustard, and next 7 ingredients (through egg), stirring well. Add panko; toss. Shape mixture into 8 (3-inch) patties.
2. 2. Heat oil in a large skillet over medium heat. Add patties; cook 5 minutes on each side or until browned.
3. 3. Combine remaining mayonnaise, juice, and mustard with parsley, capers, garlic, and salt, stirring well.

Ann Taylor Pittman, Cooking Light
JANUARY 2010

Nutritional Information

Amount per serving

• Calories: 305
• Fat: 19.3g
• Saturated fat: 2.6g
• Monounsaturated fat: 6g
• Polyunsaturated fat: 9.7g
• Protein: 18.8g
• Carbohydrate: 12.6g
• Fiber: 1g
• Cholesterol: 88mg
• Iron: 1mg
• Sodium: 801mg
• Calcium: 16mg

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