Conserving the Nutritive Values in Foods
United States. Agricultural Research Service. Consumer and Food Economics Institute, Consumer and Food Economics Institute (U.S.)
U.S. Department of Agriculture, [Agricultural Research Service, Consumer and Food Economics Institute, 1976 - Food conservation - 16 pages
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25 percent amount of water Baking Broccoli leaves brown rice bruised cabbage Carotene carrots cause additional losses cereal products cheese citrus fruits collards conserve cooking period cooking vegetables dark-green dried egg Enriched evaporated Federal standards flavor flour freez fresh vegetables freshly frozen foods fruit juices full nutritive value high in vitamin higher temperatures holds its vitamin kale leafy vege lettuce lima beans liquid loss of thiamin loss of vitamin lost in cooking maximum food value meals meats and poultry niacin noodle products nutrient in milk Orange juice parboiled rice peas potatoes poultry are stewed refrigerator Reheating riboflavin rich source ripened rolled oats shell eggs skim milk small amount small losses soluble sources of vitamin stock or broth sweetpota sweetpotatoes tained tein thiamin is lost Thiamin losses tomatoes trients trimming turnip greens two-thirds vegetable crisper vita vitamin A value Vitamin C losses vitamins and minerals Whole Grain whole milk Whole-grain