How preserving affects nutrients Recipe: Vegetarian
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Food that is processed for storage in tins, cans or glass jars will lose nutrients such as thiamin, folate and vitamin C as a result of the heat treatment. Other nutrients may be lost if a glass jar of food is stored in daylight.
Sulphur dioxide which is used as a preservative completely destroys all thiamin but helps to preserve vitamin C.
Prolonged drying in bright sunshine also destroys many of the vitamins in the food. Dried foods should be stored in sealed containers to exclude both oxygen and light.
Copyright Peter Thomson 2012-February-9
What is a healthy balanced diet?
Starchy foods - the basis of the diet
Plenty of fresh fruit and vegetables
Health is also dependent on exercise
Food Supplements pros and cons
Vitamins, Minerals and Trace Elements
Eat whole grain cereals, not highly refined flour
Further tips for a healthy lifestyle
How preserving affects nutrients
Getting Started - Changing your diet
Equipment for pressure cooking
Food mixers, food processors, grain mill
Ready meals, takeaways and cook/chill
Entertaining and special occasions
Picnics and children's party ideas
Diets for life stages - Pregnancy
Feeding Baby- breast or bottle
The main starch grains: rice, millet and sorghum
Other starchy grains and flours: amaranth, buckwheat, quinnoa, teff, wild rice
Starchy roots and tubers: potato, sweet potato, jerusalem-artichoke, yam
Sesame, pumpkin, sunflower seeds
Starchy fruit: breadfruit, banana-plantain, water chestnut
Oils and fats: butter, olives, olive oil
Rice with a hot vegetable sauce
Stuffed vine or cabbage leaves
Chestnuts with brussels sprouts
Low-fat yogurt sauces and dips
Spicy broad bean and pine kernel salad