A
1997 study by the University of
Illinois Department of Food Science and Human Nutrition found that canned
fruits and vegetables provide as much dietary fiber and vitamins as the same
corresponding fresh foods, and in some cases, even more. Example, canned
pumpkin provides 540% of the Recommended Daily Intake of vitamin A, while fresh
pumpkin only provides only 26%.
Fresh
foods begin losing vitamins as soon as they are picked, and often sit in
warehouses for up to two weeks before they find their way into the market to
sit even longer waiting to be purchased.
Fresh
fruits and some vegetables are harvested before they are even ripe, and depend
upon time and other means to reach the ripened state. Canned foods are
harvested at their peak of ripeness and normally cooked and processed from the
source within hours, thus preserving more vitamins than their fresh
counterparts.
Over
1,500 food products are available in a canned state, convenience for people
with a busy lifestyle. The sodium content in commercially canned foods has been
significantly reduced, up to 40% over old canning methods.
Most
canned foods are also now available in low salt, no salt, low sugar, and no sugar
preparations for those with special dietary needs and or those who want a more
natural flavor.
Research
Source: About Home Cooking
Grab
your baking pan because we’re making casserole tonight. Recipe for Chicken Noodle Casserole.
Chicken
Noodle Casserole
Copyrighted
2014, Christine’s Pantry. All rights reserved.
Ingredients:
1
cup uncooked elbow macaroni
2
tablespoons butter
1
onion, finely chopped
1
tablespoon minced garlic
1/2
teaspoon crushed red pepper
1
(10.5 oz.) can cream of celery soup
1
soup can water
salt
and pepper, to taste
1
(12 oz.) can chicken, drained (see note)
1/2
cup shredded cheddar cheese
Directions:
Preheat
oven to 350 degrees.
Cook
pasta according to package directions. Drain.
In
a large sauce pan, melt butter over medium heat. Add onions, saute until near
translucent. Stirring often. Add garlic and crushed red pepper. Cook additional
2 minutes. Stir in soup and water. Add salt and pepper, to taste. Stir in
chicken and cooked noodles, making sure
to coat noodles. Pour mixture into a greased 2 quart baking dish. Top with
cheese.
Bake
at 25 to 30 minutes, until cheese is melted.
Let
cool slightly before serving. Enjoy!
Note:
You can use 1 1/2 cup shredded cooked chicken.
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