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.
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
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.