Hassle-Free Homecooking

Mike Hayden's blog of various ideas from "The Handbook of Hassle-Free Homecookin'"

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Name: Mike Hayden
Location: Mountain View, California, United States

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Wednesday, February 07, 2007

How to preserve nutritive values in the foods you buy 5.

Logo:Hassle-Free-Cookbook Preserving Nutrients in Fruits & Fruit Juices!

We now regularly eat many kinds of fruit once considered luxuries. Some are mainstay vitamin C sources, and a few are good sources of vitamin A. Fruits, and fruit juices supply small amounts of other vitamins, plus some calcium and iron.

___ Fruits are low in sodium, making them especially desirable for persons on low-sodium diets.

___ Vitamin A value varies from fruit to fruit. Fruits high in vitamin A include apricots, yellow fleshed peaches, cantaloupes (deeply colored varieties), mangoes, and papayas.

___ Of the commonly used fruits and fruit juices, those of the citrus family - oranges, grapefruit, lemons, limes, and tangerines - are highest in vitamin C. Guava, a popular fruit in Hawaii, is also a rich source of vitamin C.

___ Fortunately, vitamin C is well-retained in citrus fruits and juices. Citrus fruits and their juices are canned or frozen with very little loss of vitamin C. Fresh Fruit

___ Whole citrus fruits keep their nutrients well several days at room temperature or slightly cooler (60° to 70°F.).

___ Fresh oranges lose edible material - and therefore, nutritive value - when you squeeze and strain the juice. The edible yield of an orange as strained juice is only about 2/3 to 3/4 that of the orange eaten by sections.

___ You can refrigerate orange juice, whether freshly squeezed, canned, or reconstituted from frozen concentrate, for several days before you lose vitamin C. A few hours outside the refrigerator do not cause any serious loss in vitamin C, although it may impair flavor. Orange juice changes in flavor before much of its vitamin C is lost.

___ For practical purposes, people usually cover foods stored in the refrigerator, but a lid on the orange juice container makes no important difference in retaining vitamin C. There is no harm in keeping fruit juices in the can.

___ Unlike citrus fruits, berries are highly perishable and need careful handling to conserve their nutrients. They lose vitamin C quickly if capped or bruised.

___ Strawberries compare favorably with citrus fruits in vitamin C. About a cup of ripe strawberries fills an adult’s daily need for vitamin C.

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Want some money-saving restaurant secrets that work at home?

With today's high food prices, you deserve more value and pleasure for your food dollar! Click the photo for 1001 Restaurant Secrets for Creative Everyday Cooking.

Handbook of Hassle-Free Homecookin' Manual Print and place The Handbook of Hassle-Free Homecookin' in a 3-ring binder and it becomes a GIANT 344-page manual you’ll want in your kitchen (or restaurant).

(Photo taken with my el cheapo .5 mhz "digital pinhole" camera.)

Most "cookbooks" are recipe books that tell you WHAT to cook...

...But, The Handbook of Hassle-Free Homecookin' tells you HOW to cook -- whether you’re wondering how to cook a turkey, how to interpret cooking recipes, how to cook light, how to cook a prime rib, turkey cooking time, how to shop for cooking utensils, pot and pans ... you name it!

Are You Consuming Soy Products?

Read this series of articles for your health and enlightenment.

Bon Appétit!

Mike Hayden
Slightly Famous Author of
The Handbook of Hassle-Free Homecookin'.

© 2007 Mike Hayden

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