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Feeding your household on a tight schedule does not mean you are able to not eat well. Benefit from your favorite fruits and veggies available year-round in cans.

Canned meals can be quite a good way to incorporate veggies and fruits to your diet. Canned foods will help you meet up with the new 2005 Dietary Instructions for Americans, because they offer practical nutrition.

Processed foods are pre-cooked and pre-cut, saving amount of time in the kitchen. They are able to also remain on the shelf for up to couple of years without losing nutritional elements.

Studies from the University of Massachusetts and the University of Illinois concur that processed foods are nutritionally much like cooked fresh and frozen varieties.

Sweet potatoes are not simply for the holiday season. Rich in vitamin A, canned sweet potatoes are specifically delightful in this recipe for Gingered Sweet Potato-Apple Salad, which originated by the Canned Food Alliance and meets Produce for Better Health Foundation nutritional standards that keep fruits and veggies as healthy foods. Try this nutrient-dense twist on an American favorite.

Gingered Special

Potato-Apple Salad

1 can (15 ounces) sweet potatoes or yams, in light syrup, drained and cubed

1 can (8 ounces) pineapple tidbits, drained

1 apple, cored and diced

1/2 cup diced celery

1/2 cashews were chopped by cup coarsely

1/4 glass honey mustard dressing

2 teaspoons freshly grated ginger

6 cups mixed salad greens

Combine sweet carrots, pineapple, apple, oatmeal and cashews in a sizable bowl. In a tiny bowl, mix salad dressing and ginger; pour over sweet potato mixture; toss gently. Cover and chill for at the very least 1 hour. Serve over salad greens.

Makes 6 servings.

Natural data per serving: calories: 222, full fat: 7.6g, saturated fat: 1.4g, % calories from fat: 29%, % calories from saturated fat: 5%, protein: 4g, carbohydrates: 38g, cholesterol: 0mg, dietary fiber: 5g, sodium: 148mg. water barrel concrete leach