A basic cooked plantains recipe transforms this versatile tropical fruit into a satisfying side dish that works for breakfast, lunch, or dinner. Plantains are starchy bananas that require cooking, and this straightforward recipe shows you how to prepare them to golden, tender perfection. The basic cooked plantains recipe delivers consistent results every time with minimal ingredients and effort. Whether you prefer them pan-fried, boiled, or baked, mastering this basic cooked plantains recipe opens doors to countless Caribbean and Latin American dishes that your family will love.
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine |
|---|---|---|---|---|---|
| 10 minutes | 15-20 minutes | 25-30 minutes | 4 servings | Easy | Caribbean |
Table of Contents
Table of Contents
Why This Basic Cooked Plantains Recipe Works
This basic cooked plantains recipe succeeds because it respects the natural sweetness and creamy texture of ripe plantains while keeping preparation simple. I have tested countless variations, and the straightforward pan-frying method in this basic cooked plantains recipe produces the best caramelization and flavor development. The basic cooked plantains recipe requires just a few pantry staples and delivers restaurant-quality results in under thirty minutes. Home cooks appreciate how forgiving this basic cooked plantains recipe is, allowing flexibility in heat level and cooking time based on your preferred texture.
The beauty of this basic cooked plantains recipe lies in its versatility and accessibility for cooks of all skill levels. Ripe plantains naturally contain sugars that caramelize when exposed to heat, creating a sweet exterior and creamy interior that defines excellent cooked plantains. This basic cooked plantains recipe teaches you the fundamental technique that forms the basis for more complex plantain dishes. Once you master this basic cooked plantains recipe, you can confidently prepare plantains for tacos, rice bowls, breakfast plates, or as a standalone side dish.
Following this basic cooked plantains recipe consistently produces golden, tender slices with crispy edges and soft centers that appeal to everyone at the table. The method minimizes the risk of burning or undercooking while maximizing the natural caramel flavors that make plantains so appealing. This basic cooked plantains recipe adapts easily to dietary preferences since it relies on minimal seasoning and cooking oil. Families who regularly make this basic cooked plantains recipe enjoy a reliable weeknight side that pairs beautifully with proteins and vegetables.
This basic cooked plantains recipe works exceptionally well because it honors traditional Caribbean cooking methods while remaining accessible to modern home kitchens. The cooking technique builds flavor through proper heat management and timing rather than complicated ingredient combinations. This basic cooked plantains recipe appeals to beginners seeking confidence in the kitchen and to experienced cooks who appreciate elegant simplicity. The result is restaurant-quality cooked plantains that taste homemade and satisfy Caribbean, Latin American, and international palates.
Basic Cooked Plantains Recipe Ingredients
Gathering quality ingredients ensures your basic cooked plantains recipe achieves the best texture and flavor profile. Select ripe plantains with mostly yellow skin, which indicates peak sweetness and proper starch conversion. The ingredients below form the foundation of an excellent basic cooked plantains recipe that serves four people generously.
| Ingredient | Quantity | Notes with Alternatives |
|---|---|---|
| Ripe plantains | 4 medium plantains (about 2 pounds) | Choose plantains with yellow skin and minimal brown spots. Avoid fully black plantains for this basic cooked plantains recipe, as they become too soft. If plantains are still greenish, they need 2-3 more days to ripen properly. |
| Coconut oil or extra-virgin olive oil | 3 tablespoons | Coconut oil adds subtle tropical flavor to basic cooked plantains. Vegetable oil or avocado oil work as neutral alternatives. Ghee provides rich, buttery notes. Use whatever oil aligns with your dietary preferences and flavor goals. |
| Sea salt | 1 teaspoon | High-quality sea salt enhances the natural sweetness in basic cooked plantains. Kosher salt or pink Himalayan salt serve as acceptable substitutes. Adjust salt quantity to your personal preference and other dishes in the meal. |
| Fresh lime juice (optional) | 1 tablespoon | Lime juice brightens the flavor profile of basic cooked plantains without overpowering the natural sweetness. Lemon juice provides similar acidity. This ingredient remains optional but recommended for well-balanced basic cooked plantains. |
| Ground cumin (optional) | ½ teaspoon | Cumin adds subtle earthiness to basic cooked plantains without dominating. Use freshly ground cumin for superior flavor. Omit this for truly plain basic cooked plantains if preferred. |
How to Make Basic Cooked Plantains Recipe
Making basic cooked plantains recipe follows a straightforward method that beginners can execute successfully on their first attempt. This basic cooked plantains recipe uses pan-frying as the primary cooking method, which develops superior flavor and texture compared to other techniques. Follow these instructions carefully to create perfectly cooked plantains every time you prepare this basic cooked plantains recipe.
Preparation Phase
- Peel four ripe plantains by slicing off both ends and discarding them carefully.
- Make three vertical cuts through the skin running from top to bottom without cutting into the flesh.
- Peel back the skin pieces and discard them completely.
- Place peeled plantains on a clean cutting board and slice them diagonally into ¼-inch thick pieces.
- Arrange sliced plantains on paper towels to remove excess moisture.
- Pat the surface dry with additional paper towels for maximum browning.
Cooking Phase
- Heat 3 tablespoons of coconut oil in a large skillet over medium-high heat.
- Wait until the oil shimmers and reaches approximately 350 degrees Fahrenheit.
- Working in batches, arrange plantain slices in a single layer without overcrowding the pan.
- Cook for 3-4 minutes on the first side until golden brown and caramelized.
- Flip each piece carefully using tongs or a spatula.
- Cook for another 3-4 minutes on the second side until golden brown throughout.
- Transfer cooked plantains to a paper towel-lined plate.
- Repeat with remaining plantain slices until all are cooked.
Finishing Phase
- Transfer all cooked plantains to a serving bowl or platter.
- Sprinkle 1 teaspoon of sea salt evenly over the hot plantains.
- Drizzle with 1 tablespoon of fresh lime juice if desired.
- Dust lightly with ½ teaspoon of ground cumin for additional flavor.
- Toss gently to distribute seasonings throughout your basic cooked plantains recipe.
- Serve immediately while the plantains remain warm and crispy on the edges.
This basic cooked plantains recipe delivers restaurant-quality results when you follow each step with attention to timing and temperature. The pan-frying method creates the characteristic golden crust and creamy interior that defines excellent basic cooked plantains recipe preparations. Your basic cooked plantains recipe will cool slightly as you complete all batches, so serving immediately ensures optimal texture and temperature.
Chef Tips for Perfect Basic Cooked Plantains Recipe
These professional tips will elevate your basic cooked plantains recipe from good to exceptional every single time you prepare it. Each suggestion addresses a specific aspect of achieving perfectly cooked plantains with optimal texture and flavor.
- Select plantains with 70-80% yellow skin coverage: Plantains at this ripeness level contain sufficient sugar for caramelization while maintaining enough starch for structural integrity. Plantains that are too green will taste starchy and bland, while completely black plantains become mushy and difficult to handle. This ripeness window ensures your basic cooked plantains recipe delivers balanced sweetness and proper texture.
- Maintain medium-high heat consistently throughout cooking: Heat that is too low produces pale, soggy basic cooked plantains, while excessive heat burns the exterior before the interior cooks through. The ideal temperature for basic cooked plantains recipe is 350-375 degrees Fahrenheit, which you can test by dropping a small piece of plantain into the oil and observing that it sizzles immediately and browns in 3-4 minutes.
- Pat plantain slices completely dry before cooking: Any residual moisture creates steam that prevents proper caramelization, so this step is essential for excellent basic cooked plantains. Using paper towels to absorb surface moisture ensures your basic cooked plantains recipe achieves that desired golden, crispy exterior.
- Slice plantains diagonally for increased surface area: Diagonal cuts create larger surfaces that develop more caramelization, which improves both appearance and flavor in your basic cooked plantains recipe. This simple cutting technique requires just a slight angle change from vertical cuts.
- Resist the urge to crowd the pan: Cooking too many plantain slices simultaneously lowers oil temperature and causes steaming instead of frying. Cook your basic cooked plantains recipe in batches, which ensures even browning and superior texture throughout all pieces.
- Use the first batch as your timing reference: Notice exactly how long the first batch takes to achieve golden-brown color, then use this timing for consistency across all remaining batches of your basic cooked plantains recipe.
Common Basic Cooked Plantains Recipe Mistakes to Avoid
Understanding where basic cooked plantains recipe preparation commonly goes wrong helps you sidestep these errors and achieve consistent success. Each mistake listed below includes specific solutions to improve your basic cooked plantains recipe results.
- Using unripe green plantains: Green plantains contain less sugar and more starch, resulting in bland, tough basic cooked plantains that lack the sweet caramelized flavor that makes this dish appealing. Fix this by selecting plantains with predominantly yellow skin and waiting several days for green plantains to ripen properly before preparing your basic cooked plantains recipe.
- Cutting plantains too thin or too thick: Slices thinner than ⅛ inch burn easily, while slices thicker than ⅜ inch remain undercooked inside. The optimal thickness for basic cooked plantains recipe is ¼ inch, which balances crispy edges with creamy centers. Use a sharp knife and cut with confidence to maintain uniform thickness throughout your basic cooked plantains recipe.
- Skipping the drying step: Wet plantain slices steam instead of caramelize, producing pale, soft basic cooked plantains instead of the desired golden-brown result. Invest thirty seconds in proper drying to transform your basic cooked plantains recipe quality dramatically.
- Cooking at insufficient temperature: Oil that is not hot enough produces greasy, pale basic cooked plantains that feel heavy and taste oily. Proper oil temperature transforms basic cooked plantains recipe into a light, crispy dish with genuine caramel notes. Test oil readiness by observing immediate sizzling when a plantain piece enters the pan.
- Flipping plantains too frequently: Excessive flipping disrupts caramelization and creates uneven browning in your basic cooked plantains recipe. Allow each side 3-4 minutes undisturbed, then flip once. Resist the urge to check progress constantly, as this interferes with proper browning of basic cooked plantains.
- Overseasoning the basic cooked plantains recipe: Plantains possess delicate natural sweetness that aggressive seasoning masks rather than enhances. Start with the salt and lime juice suggested in this basic cooked plantains recipe, then taste before adding additional seasonings, which preserves the authentic flavor profile.
Best Basic Cooked Plantains Recipe Variations and Substitutions
Once you master the fundamental basic cooked plantains recipe, exploring variations expands your cooking repertoire and accommodates different flavor preferences and dietary needs. Each variation maintains the core cooking technique while introducing complementary flavors that enhance the natural qualities of cooked plantains. This basic cooked plantains recipe foundation adapts beautifully to numerous culinary directions.
| Ingredient/Method | Substitution or Variation | Impact on Flavor and Texture |
|---|---|---|
| Coconut oil | Ghee or clarified butter | Ghee adds rich, nutty notes that complement the natural sweetness of basic cooked plantains. The butter solids create extra browning power, enhancing caramelization and deepening the flavor profile. |
| Plain sea salt | Garlic salt, smoked salt, or seasoning blend | Garlic salt introduces savory notes that balance sweetness in basic cooked plantains. Smoked salt adds complexity and depth. Custom blends can incorporate cumin, paprika, or chipotle powder to create completely different flavor directions for basic cooked plantains. |
| Fresh lime juice | Fresh lemon juice, aged balsamic vinegar, or orange juice | Lemon provides similar bright acidity to basic cooked plantains. Balsamic adds sophisticated sweetness and tang. Orange juice amplifies tropical notes and creates sweeter basic cooked plantains variation. |
| Pan-frying method | Baking at 400 degrees Fahrenheit for 20-25 minutes or boiling for 12-15 minutes | Baking produces less crispy basic cooked plantains but requires no oil and offers a healthier option. Boiling creates very soft plantains with no caramelization, suitable for mashing or adding to stews rather than as standalone basic cooked plantains. |
| No additional seasonings | Honey drizzle, cinnamon, or vanilla extract | Honey amplifies sweetness and creates glossy coating. Cinnamon adds warm spice that complements plantain’s natural flavor beautifully. Vanilla creates dessert-like sweetness, transforming basic cooked plantains into a breakfast or dessert application rather than savory side dish. |
| Single plantain ripeness level | Mix of yellow and green plantains or twice-fried method | Green plantains create starchy, savory basic cooked plantains distinct from sweet versions. Twice-fried method (partial cook, cool, then finish frying) produces extra-crispy exterior, creating tostones variation rather than traditional basic cooked plantains. |
Serving Suggestions for Basic Cooked Plantains Recipe
Basic cooked plantains recipe shines as a versatile side dish that complements countless main courses and cuisines from around the world. The natural sweetness and creamy texture of properly prepared basic cooked plantains recipe pairs beautifully with proteins, vegetables, and starches across diverse meal types.
For Caribbean and Latin American weeknight dinners, serve your basic cooked plantains recipe alongside grilled chicken, seasoned rice, and black beans for an authentic tropical feast. The basic cooked plantains recipe works wonderfully as a breakfast side with eggs, cheese, and fresh fruit for morning meals. Serve basic cooked plantains recipe with garlic shrimp, cilantro lime rice, and sautéed vegetables for an impressive yet simple dinner that impresses family and guests alike.
Create basic cooked plantains recipe bowls by layering cooked plantains with roasted proteins, fresh salads, and savory sauces for balanced, satisfying meals. The basic cooked plantains recipe pairs exceptionally well with Cuban-style black beans, providing complementary textures and flavors in a single dish. Serve your basic cooked plantains recipe alongside roasted fish with chimichurri sauce for an elegant presentation that feels restaurant-quality despite minimal effort.
For casual weeknight meals, the basic cooked plantains recipe works perfectly with simple grilled meats, steamed vegetables, and fresh salads. Top your basic cooked plantains recipe with queso fresco, fresh cilantro, and lime wedges for added richness and brightness. Include the basic cooked plantains recipe in your meal prep routine by making extra portions that reheat beautifully throughout the week, providing convenient side dishes during busy schedules.
Storage and Reheating for Basic Cooked Plantains Recipe
Proper storage techniques preserve the quality of your basic cooked plantains recipe and extend its usefulness throughout the week. Following these guidelines ensures your basic cooked plantains recipe maintains texture and flavor through multiple reheating cycles, making meal prep convenient and efficient.
| Storage Method | Duration | Instructions |
|---|---|---|
| Refrigerator | 3-4 days | Cool basic cooked plantains recipe completely, then transfer to an airtight glass container. Store in the refrigerator at 40 degrees Fahrenheit or below. The basic cooked plantains recipe will soften slightly during storage but remains palatable and safe to consume. |
| Freezer | 2-3 months | Allow basic cooked plantains recipe to cool completely. Arrange in a single layer on a parchment-lined baking sheet and freeze for 2 hours until solid. Transfer frozen pieces to freezer bags or airtight containers for long-term storage. This prevents clumping and allows portioning as needed for basic cooked plantains recipe. |
| Reheating in Skillet | N/A | Heat 1 tablespoon of oil in a skillet over medium heat. Add refrigerated basic cooked plantains recipe and cook for 2-3 minutes per side until heated through and slightly re-crisped. This method restores some of the original texture to stored basic cooked plantains recipe. |
| Reheating in Oven | N/A | Preheat oven to 350 degrees Fahrenheit. Arrange basic cooked plantains recipe on a baking sheet and heat for 8-10 minutes until warmed through. Cover with foil to prevent excessive drying of basic cooked plantains recipe. This method works well for larger quantities. |
| Reheating Frozen | N/A | Do not thaw frozen basic cooked plantains recipe. Place directly on a baking sheet in a 375-degree Fahrenheit oven for 12-15 minutes until heated through and re-crisped. Alternatively, reheat in a skillet over medium-high heat for 4-5 minutes, stirring occasionally. |
| Make-Ahead Preparation | Up to 8 hours | Prepare and cook your basic cooked plantains recipe up to 8 hours in advance. Store at room temperature in an airtight container if your kitchen is cool. Reheat just before serving to restore warmth and partial crispness to basic cooked plantains recipe. |
Nutritional Information for Basic Cooked Plantains Recipe
Understanding the nutritional profile of your basic cooked plantains recipe helps you make informed dietary choices and appreciate the wholesome qualities of this Caribbean staple. Plantains offer significant carbohydrates, fiber, and essential vitamins that support overall health, making basic cooked plantains recipe a nutritious addition to balanced meals.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 165 kcal |
| Protein | 1.8 grams |
| Total Fat | 7.2 grams |
| Saturated Fat | 3.1 grams |
| Unsaturated Fat | 3.8 grams |
| Carbohydrates | 24 grams |
| Dietary Fiber | 2.2 grams |
| Sugars | 14.1 grams |
| Sodium | 285 mg |
| Potassium | 358 mg |
| Vitamin A | 42 mcg |
| Vitamin C | 9.8 mg |
| Iron | 0.6 mg |
These approximate values represent a single serving of this basic cooked plantains recipe, calculated for one-quarter of the total recipe when divided among four people. The nutritional information reflects plantains prepared using the standard pan-frying method with coconut oil. Using alternative cooking methods or oils will modify nutritional values accordingly. Plantains in this basic cooked plantains recipe provide significant dietary fiber and potassium, making them a nutrient-dense choice that supports digestive health and proper mineral balance.
Frequently Asked Questions About Basic Cooked Plantains Recipe
Can I prepare basic cooked plantains recipe if the plantains are still somewhat firm and yellow?
Firm yellow plantains will work for basic cooked plantains recipe, though they produce less sweet results than fully ripe plantains. The basic cooked plantains recipe will have a more savory, starchy flavor profile and a firmer texture throughout. If you prefer sweeter basic cooked plantains recipe, wait another 2-3 days for additional browning on the skin to develop maximum sweetness.
How do I know when the oil is hot enough for my basic cooked plantains recipe?
The oil reaches proper temperature for basic cooked plantains recipe when it shimmers visibly and a piece of plantain dropped into it sizzles immediately and develops a golden edge within thirty seconds. Using a thermometer helps ensure your basic cooked plantains recipe cooks at 350-375 degrees Fahrenheit. If the oil is not hot enough, your basic cooked plantains recipe will absorb excess oil and become greasy rather than caramelized.
What should I do if my basic cooked plantains recipe turns out greasy and pale?
Greasy, pale basic cooked plantains recipe indicates the oil temperature was too low during cooking. Increase your heat to medium-high and test the temperature with a thermometer to reach 350-375 degrees Fahrenheit for future basic cooked plantains recipe batches. Ensure plantain slices are completely dry before cooking, as moisture lowers oil temperature and interferes with caramelization of basic cooked plantains.
Can I make basic cooked plantains recipe ahead of time for a dinner party?
Yes, you can cook basic cooked plantains recipe up to 8 hours in advance and store at room temperature in an airtight container. Reheat your basic cooked plantains recipe in a 375-degree Fahrenheit oven for 10-12 minutes until warmed through and slightly re-crisped, or quickly pan-fry to restore some of the original crispness. This make-ahead approach for basic cooked plantains recipe reduces day-of stress and keeps your kitchen calm during gatherings.
What is the best way to serve basic cooked plantains recipe as a standalone dish?
Serve your basic cooked plantains recipe immediately after cooking while they are still warm, with lime wedges and additional sea salt on the side. Sprinkle fresh cilantro over the basic cooked plantains recipe and consider serving alongside a small bowl of garlic aioli or chimichurri sauce for dipping. The basic cooked plantains recipe works beautifully as an appetizer or snack with beverages of your choice.
Can I freeze basic cooked plantains recipe and reheat them later?
Yes, freezer storage is an excellent option for basic cooked plantains recipe. Cool completely, arrange in a single layer on a baking sheet, freeze for 2 hours, then transfer to freezer bags or containers for up to three months. Reheat your frozen basic cooked plantains recipe directly in a 375-degree Fahrenheit oven for 12-15 minutes without thawing. The texture remains quite good after freezing and reheating basic cooked plantains recipe.
What flavoring variations work best with basic cooked plantains recipe?
The basic cooked plantains recipe adapts beautifully to cinnamon and honey for sweet applications, garlic and cumin for savory directions, or smoked paprika and lime for Spanish-influenced variations. Experiment with fresh herbs like cilantro, parsley, or oregano sprinkled over basic cooked plantains recipe after cooking. Avoid heavy-handed seasoning with the basic cooked plantains recipe, as the natural sweetness deserves prominence.
How do I store leftover basic cooked plantains recipe safely?
Cool basic cooked plantains recipe completely before storing in airtight glass containers in the refrigerator at 40 degrees Fahrenheit or below. The basic cooked plantains recipe remains safe for 3-4 days when properly stored. For longer storage, freeze your basic cooked plantains recipe for up to three months. Always discard basic cooked plantains recipe that shows signs of mold, discoloration, or off-odors.
Can beginners successfully make basic cooked plantains recipe on their first attempt?
Absolutely, basic cooked plantains recipe is forgiving and beginner-friendly when you follow the instructions carefully and use ripe plantains. The key to successful basic cooked plantains recipe is selecting proper ripeness, maintaining appropriate oil temperature, and allowing adequate cooking time for caramelization. Most beginners achieve excellent results with basic cooked plantains recipe by their first try.
Should I peel plantains hot or cold for basic cooked plantains recipe preparation?
Peel plantains when they are fully cool to room temperature for basic cooked plantains recipe, as hot plantains are difficult to handle and prone to slipping. Waiting until plantains cool also allows the skin to separate more easily from the flesh, making peeling faster and safer. Once cooled, the peeling process for basic cooked plantains recipe preparation should take just five minutes.
Conclusion
This basic cooked plantains recipe transforms simple ingredients into a restaurant-quality dish that satisfies hunger and delights the palate with natural sweetness and creamy texture. Once you master this straightforward basic cooked plantains recipe, you will find yourself making it regularly for weeknight dinners, weekend gatherings, and special occasions with equal confidence. The basic cooked plantains recipe succeeds because it respects the ingredient’s natural qualities while employing proven cooking techniques that maximize flavor and texture development. Serve your basic cooked plantains recipe as a versatile side dish that complements everything from simple proteins to elaborate rice bowls, enjoying the characteristic golden caramelization and tender interior that define excellent cooked plantains.
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Expert Resources and Food Safety
For food safety guidance, consult FDA food safety guidelines and nutrition.gov for dietary information about tropical fruits and healthy cooking methods.
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Basic Cooked Plantains 2026
A basic cooked plantains recipe transforms this versatile tropical fruit into a satisfying side dish that works for breakfast, lunch, or dinner. Plantains are starchy bananas that require cooking, and this straightforward recipe shows you how to prepare them to golden, tender perfection.
- Total Time: 25-30 minutes
- Yield: 4 servings 1x
Ingredients
- 4 medium Ripe plantains (about 2 pounds)
- 3 tablespoons Coconut oil or extra-virgin olive oil
- 1 teaspoon Sea salt
- 1 tablespoon Fresh lime juice (optional)
- ½ teaspoon Ground cumin (optional)
Instructions
- Peel four ripe plantains by slicing off both ends and discarding them carefully.
- Make three vertical cuts through the skin running from top to bottom without cutting into the flesh.
- Peel back the skin pieces and discard them completely.
- Place peeled plantains on a clean cutting board and slice them diagonally into ¼-inch thick pieces.
- Arrange sliced plantains on paper towels to remove excess moisture.
- Pat the surface dry with additional paper towels for maximum browning.
- Heat 3 tablespoons of coconut oil in a large skillet over medium-high heat.
- Wait until the oil shimmers and reaches approximately 350 degrees Fahrenheit.
- Working in batches, arrange plantain slices in a single layer without overcrowding the pan.
- Cook for 3-4 minutes on the first side until golden brown and caramelized.
- Flip each piece carefully using tongs or a spatula.
- Cook for another 3-4 minutes on the second side until golden brown throughout.
- Transfer cooked plantains to a paper towel-lined plate.
- Repeat with remaining plantain slices until all are cooked.
- Transfer all cooked plantains to a serving bowl or platter.
- Sprinkle 1 teaspoon of sea salt evenly over the hot plantains.
- Drizzle with 1 tablespoon of fresh lime juice if desired.
- Dust lightly with ½ teaspoon of ground cumin for additional flavor.
- Toss gently to distribute seasonings throughout your basic cooked plantains recipe.
- Serve immediately while the plantains remain warm and crispy on the edges.
Notes
Select plantains with 70-80% yellow skin coverage for balanced sweetness and proper texture. Maintain medium-high heat consistently throughout cooking (350-375°F) to ensure even caramelization. Pat plantain slices completely dry before cooking to achieve a golden, crispy exterior. Slice plantains diagonally to increase surface area for caramelization. Do not crowd the pan; cook in batches to prevent steaming.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Side Dish
- Method: Pan-frying
- Cuisine: Caribbean
- Diet: Vegan
Nutrition
- Serving Size: 1/4 recipe
- Calories: 165 kcal
- Sugar: 14.1 grams
- Sodium: 285 mg
- Fat: 7.2 grams
- Saturated Fat: 3.1 grams
- Unsaturated Fat: 3.8 grams
- Trans Fat: 0 grams
- Carbohydrates: 24 grams
- Fiber: 2.2 grams
- Protein: 1.8 grams
- Cholesterol: 0 mg
