Nutritional comparison of canned versus fresh fruits and vegetables
A University of Illinois study using USDA data finds canned and frozen produce often match fresh in nutrient value. Canned fruits like apricots and peaches supply significant vitamin A and C. cherry, pineapple and vegetable samples show comparable vitamin levels, with some cases exceeding daily recommendations.
MENTIONED IN THIS ARTICLE
Univer Asity of
Illinois
USDA
Nutrition facts and tips from a home economics expert
The article compares vitamin A content across canned and fresh vegetables, noting high values in canned carrots and pumpkin. It also covers vitamin C in canned potatoes, spinach as a nutrient dense option, and vitamin A in canned pumpkin. A separate section offers motivation strategies to start exercising, emphasizing goals, variety, social support, and realistic pacing. It ends with a note on white flour nutrition, clarifying differences between unbleached and bleached flour and their baking effects.
MENTIONED IN THIS ARTICLE
USDA
Shrimp flavors shine in easy seafood lasagna dish
The Associated Press outlines a seafood lasagna made with cooked salad shrimp and low fat ricotta and mozzarella cheeses. It notes the dish is quick to assemble and offers a steamed and spiced shrimp alternative that uses only three ingredients.
Seafood Lasagna with Shrimp and Ricotta Cheese
Shrimp lasagna layers seafood mix with low fat ricotta and Parmesan. Sauce reduces to a thickened 3 cup base, folded with shrimp, then layered with noodles and mozzarella. Bake 375 for 35 minutes, rest 10 minutes before cutting. Makes 6 servings.
Shrimp Recipes Offered By National Fisheries Institute
A request offers free shrimp recipe brochures from the National Fisheries Institute. Readers are invited to send a stamped self addressed business size envelope to the Arlington address for the material.
MENTIONED IN THIS ARTICLE
National Fisheries Institute
Ft. Myer Drive
Suite
Arlington
Steamed and Spiced Shrimp Recipe from NFI
Raw medium shrimp in the shell are tossed with oil and seafood seasoning then steamed over boiling water for two to three minutes until bright pink. Serve warm with spicy cocktail sauce. Makes about 40 pieces. Recipes from the National Fisheries Institute.
MENTIONED IN THIS ARTICLE
Old Bay
National Fisheries Institute
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