2013년 11월 29일 금요일

오후 11:19

By Cassie Brehm

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About 'vegetables nutrition chart'|Review: Liz Cook Charts







About 'vegetables nutrition chart'|Review: Liz Cook Charts








Ｈａｓｔｙ               ｐｕｄｄｉｎｇ               ｉｓ               ａ               ｓｉｍｐｌｅ               ａｎｄ               ｅｃｏｎｏｍｉｃａｌ               ｄｉｓｈ,               ｂｕｔ               ａｌｓｏ               ａ               ｖｅｒｓａｔｉｌｅ               ｏｎｅ.

Ｋｎｏｗｎ               ｓｉｎｃｅ               ａｔ               ｌｅａｓｔ               ｔｈｅ               16ｔｈ               ｃｅｎｔｕｒｙ,               ｔｈｅｒｅ               ａｒｅ               Ｂｒｉｔｉｓｈ               &               Ｎｏｒｔｈ               Ａｍｅｒｉｃａｎ               ｖａｒｉａｎｔｓ.

Ｔｈｅ               ｒｅｃｉｐｅ               ｍｉｇｒａｔｅｄ               ｆｒｏｍ               Ｂｒｉｔａｉｎ               ｔｏ               ｔｈｅ               Ｎｅｗ               Ｅｎｇｌａｎｄ               ｃｏｌｏｎｉｅｓ,               ｗｈｅｒｅ               ｉｔ               ｗａｓ               ａｄａｐｔｅｄ               ｔｏ               ｍａｋｅ               ｕｓｅ               ｏｆ               ｌｏｃａｌ               ｉｎｇｒｅｄｉｅｎｔｓ.

Ａ               ｔｒａｄｉｔｉｏｎａｌ               Ｎｅｗ               Ｅｎｇｌａｎｄ               ｈａｓｔｙ               ｐｕｄｄｉｎｇ               ｉｓ               ｓｗｅｅｔ,               ａｎｄ               ｍａｄｅ               ｗｉｔｈ               ｓｐｉｃｅｓ,               ｎｕｔｓ               ａｎｄ               ｒａｉｓｉｎｓ.

Ｉｔ               ｉｓ               ｓｉｍｉｌａｒ               ｔｏ               ｐｌｕｍ               ｐｕｄｄｉｎｇ               ｏｒ               Ｃｈｒｉｓｔｍａｓ               ｃａｋｅ.

Ａ               ｓａｖｏｕｒｙ               ｖａｒｉａｎｔ               ｃａｎ               ａｌｓｏ               ｂｅ               ｍａｄｅ.

Ｉｔ               ｃａｎ               ｂｅ               ｆｒｉｅｄ               ａｎｄ               ｓｅｒｖｅｄ               ａｓ               ｐａｒｔ               ｏｆ               ａ               ｈｏｔ               ｂｒｅａｋｆａｓｔ               ｏｒ               ｓｕｐｐｅｒ,               ｌｉｋｅ               Ｉｔａｌｉａｎ               ｐｏｌｅｎｔａ.
               Ｅｖｅｎ               ｉｆ               ｙｏｕ               ａｒｅ               ｎｏｔ               ｆａｍｉｌｉａｒ               ｗｉｔｈ               ｔｈｅ               ｄｉｓｈ,               ｙｏｕ               ｍａｙ               ｈａｖｅ               ｃｏｍｅ               ａｃｒｏｓｓ               ａ               ｍｅｎｔｉｏｎ               ｏｆ               ｉｔ               ｉｎ               ｙｏｕｒ               ｌｉｔｅｒａｔｕｒｅ               ｏｒ               ｆｏｌｋ               ｍｕｓｉｃ               ｓｔｕｄｉｅｓ:               ｔｈｅｒｅ               ｉｓ               ａ               ｒｅｆｅｒｅｎｃｅ               ｉｎ               Ｌｉｔｔｌｅ               Ｈｏｕｓｅ               ｉｎ               ｔｈｅ               Ｂｉｇ               Ｗｏｏｄｓ               (ｓｅｅ               ｔｈｅ               ｃｈａｐｔｅｒ               ａｂｏｕｔ               ｔｈｅ               ｓｕｇａｒｉｎｇ               ｐａｒｔｙ               ａｔ               Ｌａｕｒａ'ｓ               ｇｒａｎｄｐａｒｅｎｔｓ'               ｈｏｍｅ)               ａｎｄ               ｉｎ               ｔｈｅ               ｆｕｌｌ               ｖｅｒｓｉｏｎ               ｏｆ               Ｙａｎｋｅｅ               Ｄｏｏｄｌｅ.

Ｍａｋｉｎｇ               ｈａｓｔｙ               ｐｕｄｄｉｎｇ               ｗｉｔｈ               ｙｏｕｒ               ｃｈｉｌｄｒｅｎ               ｏｒ               ｓｔｕｄｅｎｔｓ               ｉｓ               ａ               ｓｕｐｅｒ               ｈａｎｄｓ-ｏｎ               ａｃｔｉｖｉｔｙ,               ｔｈａｔ               ｗｉｌｌ               ａｌｌｏｗ               ｆｏｒ               ｃｒｏｓｓ-ｃｕｒｒｉｃｕｌａｒ               ｔｉｅ-ｉｎｓ               ｆｒｏｍ               ｓｕｂｊｅｃｔｓ               ｌｉｋｅ               ｍａｔｈ,               ｈｉｓｔｏｒｙ               ａｎｄ               ｈｏｍｅ               ｅｃｏｎｏｍｉｃｓ.
               Ｃｏｎｔｒａｒｙ               ｔｏ               ｉｔｓ               ｎａｍｅ,               ｈａｓｔｙ               ｐｕｄｄｉｎｇ               ｉｓ               ｎｏｔ               ａ               ｄｉｓｈ               ｐｅｏｐｌｅ               ｔｏｄａｙ               ｗｏｕｌｄ               ｃｏｎｓｉｄｅｒ               ｑｕｉｃｋ               ｔｏ               ｍａｋｅ.

Ｃｏｏｋｅｄ               ｏｎ               ｔｈｅ               ｓｔｏｖｅ               ｔｏｐ,               ｉｔ               ｒｅｑｕｉｒｅｓ               ｃｌｏｓｅ               ａｔｔｅｎｔｉｏｎ               ａｎｄ               ｆｒｅｑｕｅｎｔ               ｓｔｉｒｒｉｎｇ               ｏｖｅｒ               ｌｏｗ               ｈｅａｔ.

Ｂａｋｅｄ               ｉｎ               ｔｈｅ               ｏｖｅｎ,               ｉｔ               ｃａｎ               ｂｅ               ａ               ｍａｔｔｅｒ               ｏｆ               ｈｏｕｒｓ               ｂｅｆｏｒｅ               ｉｔ'ｓ               ｄｏｎｅ.
               Ｗｈｙ               ｈａｓｔｙ,               ｔｈｅｎ?

Ｗｅｌｌ,               ｉｔ               ｗａｓ,               ｉｆ               ｃｏｍｐａｒｅｄ               ｔｏ               ｔｈｅ               ａｍｏｕｎｔ               ｏｆ               ｔｉｍｅ               ｒｅｑｕｉｒｅｄ               ｆｏｒ               ｏｔｈｅｒ               Ｂｒｉｔｉｓｈ               ｐｕｄｄｉｎｇｓ               ｏｆ               ｔｈｅ               ｔｉｍｅ.

Ｂｏｉｌｅｄ               ｐｕｄｄｉｎｇｓ               ｌｉｋｅ               ａ               ｐｌｕｍ               ｐｕｄｄｉｎｇ               ｓｐｅｎｔ               ｍａｎｙ               ｈｏｕｒｓ               ｃｏｏｋｉｎｇ,               ａｎｄ               ｇｒｏａｔｙ               ｐｕｄｄｉｎｇ               ｔｏｏｋ               ｕｐ               ｔｏ               ｓｉｘｔｅｅｎ               ｈｏｕｒｓ               ｏｆ               ｃｏｏｋｉｎｇ               ｂｅｆｏｒｅ               ｉｔ               ｗａｓ               ｒｅａｄｙ               ｔｏ               ｅａｔ.

Ｈａｓｔｙ               ｐｕｄｄｉｎｇ               ｗａｓ               ｆａｓｔ               ｆｏｏｄ               ａｔ               ｔｈｅ               ｔｉｍｅ!
               Ｂａｓｉｃ               Ｉｎｇｒｅｄｉｅｎｔｓ               ｉｎ               ａ               Ｈａｓｔｙ               Ｐｕｄｄｉｎｇ
               Ｔｈｅｒｅ               ａｒｅ               ｔｗｏ               ｍａｉｎ               ｉｎｇｒｅｄｉｅｎｔｓ               ｉｎ               ａｎｙ               ｈａｓｔｙ               ｐｕｄｄｉｎｇ:               ｇｒａｉｎｓ               ａｎｄ               ｌｉｑｕｉｄ.

Ｂｒｉｔｉｓｈ               ｒｅｃｉｐｅｓ               ｔｒａｄｉｔｉｏｎａｌｌｙ               ｕｓｅｄ               ｆｌｏｕｒ,               ｔａｐｉｏｃａ               ｏｒ               ｏａｔｓ,               ｃｏｏｋｅｄ               ｉｎ               ｅｉｔｈｅｒ               ｗａｔｅｒ               ｏｒ               ｍｉｌｋ.

Ｗｈｅｎ               ｔｈｅ               ｄｉｓｈ               ｍａｄｅ               ｉｔｓ               ｗａｙ               ｔｏ               ｔｈｅ               Ｎｅｗ               Ｗｏｒｌｄ               ｃｏｒｎ               ｍｅａｌ               ｗａｓ               ｏｆｔｅｎ               ｓｕｂｓｔｉｔｕｔｅｄ               ｆｏｒ               ｏｔｈｅｒ               ｇｒａｉｎｓ,               ａｓ               ｉｔ               ｗａｓ               ｒｅａｄｉｌｙ               ａｖａｉｌａｂｌｅ               ａｎｄ               ｉｎｅｘｐｅｎｓｉｖｅ.

Ｏｔｈｅｒ               ｌｏｃａｌ               ｉｎｇｒｅｄｉｅｎｔｓ,               ｓｕｃｈ               ａｓ               ｍａｐｌｅ               ｓｙｒｕｐ,               ｍｏｌａｓｓｅｓ               ｏｒ               ｈｏｎｅｙ               ｔｏ               ｆｌａｖｏｕｒ               ｓｗｅｅｔ               ｖｅｒｓｉｏｎｓ               ｏｆ               ｔｈｅ               ｐｕｄｄｉｎｇ,               ｗｅｒｅ               ａｌｓｏ               ｉｎｃｏｒｐｏｒａｔｅｄ               ｉｎｔｏ               ｔｈｅ               Ｎｏｒｔｈ               Ａｍｅｒｉｃａｎ               ｒｅｃｉｐｅ.

Ｈａｓｔｙ               ｐｕｄｄｉｎｇ               ｍａｄｅ               ｗｉｔｈ               ｃｏｒｎ               ｍｅａｌ               ｉｓ               ｏｆｔｅｎ               ｃａｌｌｅｄ               Ｉｎｄｉａｎ               ｐｕｄｄｉｎｇ.
               Ｆｌａｖｏｕｒｉｎｇ               Ｈａｓｔｙ               Ｐｕｄｄｉｎｇ
               Ｗｈｅｔｈｅｒ               ｍａｄｅ               ｗｉｔｈ               ｔｒａｄｉｔｉｏｎａｌ               ｏｒ               Ｎｏｒｔｈ               Ａｍｅｒｉｃａｎ               ｉｎｇｒｅｄｉｅｎｔｓ,               ｔｈｅ               ｕｎｆｌａｖｏｕｒｅｄ               ｐｕｄｄｉｎｇ               ｈａｓ               ｖｅｒｙ               ｌｉｔｔｌｅ               ｔａｓｔｅ               ｏｆ               ｉｔｓ               ｏｗｎ.

Ｃｏｏｋｓ               ｌｉｖｅｎｅｄ               ｕｐ               ｔｈｅ               ｆｌａｖｏｕｒ               ｂｙ               ａｄｄｉｎｇ               ｓｗｅｅｔｅｎｅｒｓ,               ｆｏｒｔｉｆｙｉｎｇ               ｗｉｔｈ               ｅｇｇｓ               ａｎｄ               ｂｕｔｔｅｒ,               ｏｒ               ｓｅｒｖｉｎｇ               ｗｉｔｈ               ｈｅａｖｙ               ｃｒｅａｍ.

Ｎｕｔｓ,               ｒａｉｓｉｎｓ               ａｎｄ               ｓｐｉｃｅｓ               ｌｉｋｅ               ｇｉｎｇｅｒ               ｏｒ               ｃｉｎｎａｍｏｎ               ｃｏｕｌｄ               ａｌｓｏ               ｂｅ               ａｄｄｅｄ               ｔｏ               ａ               ｓｗｅｅｔ               ｈａｓｔｙ               ｐｕｄｄｉｎｇ.

Ｔｏｄａｙ               ｉｔ               ｉｓ               ｃｏｍｍｏｎ               ｔｏ               ｓｅｒｖｅ               ｔｈｅ               ｓｗｅｅｔ               ｐｕｄｄｉｎｇ               ｗｉｔｈ               ａ               ｄｏｌｌｏｐ               ｏｆ               ｗｈｉｐｐｅｄ               ｃｒｅａｍ               ｏｒ               ｉｃｅ               ｃｒｅａｍ.
               Ａ               ｓａｖｏｕｒｙ               ｐｕｄｄｉｎｇ               ｃｏｕｌｄ               ｂｅ               ｓｅｒｖｅｄ               ｗａｒｍ               ｆｒｏｍ               ｔｈｅ               ｐｏｔ,               ｏｒ               ｓｌｉｃｅｄ               ａｎｄ               ｆｒｉｅｄ               ｉｎ               ｔｈｅ               ｍａｎｎｅｒ               ｏｆ               ｐｏｌｅｎｔａ.
               Ｈａｓｔｙ               Ｐｕｄｄｉｎｇ               Ｒｅｃｉｐｅｓ
               Ｓｉｍｐｌｅ               Ｈａｓｔｙ               Ｐｕｄｄｉｎｇ               
               1               Ｌ               (4               ｃｕｐｓ)               ｗａｔｅｒ               ｏｒ               ｓｃａｌｄｅｄ               ｍｉｌｋ               
               80               ｍＬ               (1/3               ｃｕｐ)               ｃｏｒｎｍｅａｌ               
               ｐｉｎｃｈ               ｏｆ               ｓａｌｔ
               Ｍｉｘ               ｔｈｅ               ｃｏｒｎｍｅａｌ               ａｎｄ               ｓａｌｔ;               ｃｏｍｂｉｎｅ               ｗｉｔｈ               ｔｈｅ               ｗａｔｅｒ               ｏｒ               ｍｉｌｋ               ｉｎ               ｔｈｅ               ｔｏｐ               ｏｆ               ａ               ｄｏｕｂｌｅ               ｂｏｉｌｅｒ.

Ｓｉｍｍｅｒ,               ｓｔｉｒｒｉｎｇ               ｆｒｅｑｕｅｎｔｌｙ,               ｆｏｒ               ａｂｏｕｔ               20               ｍｉｎｕｔｅｓ               ｏｒ               ｕｎｔｉｌ               ｔｈｉｃｋ.
               Ｓｅｒｖｅ               ｗａｒｍ               ｗｉｔｈ               ｙｏｕｒ               ｃｈｏｉｃｅ               ｏｆ               ｆｌａｖｏｕｒｉｎｇｓ.
               Ｐｏｕｒ               ｌｅｆｔｏｖｅｒｓ               ｉｎｔｏ               ａ               ｇｒｅａｓｅｄ               ｓｈａｌｌｏｗ               ｂａｋｉｎｇ               ｄｉｓｈ               ｏｒ               ａ               ｌｏａｆ               ｐａｎ,               ａｎｄ               ｃｏｏｌ               ｉｎ               ｔｈｅ               ｒｅｆｒｉｇｅｒａｔｏｒ.

Ｓｌｉｃｅｓ               ｃａｎ               ｂｅ               ｅａｔｅｎ               ｃｏｌｄ,               ｏｒ               ｄｒｅｄｇｅｄ               ｉｎ               ｆｌｏｕｒ               ａｎｄ               ｆｒｉｅｄ.

Ｓｅｒｖｅ               ｓｗｅｅｔ,               ｌｉｋｅ               ｐａｎｃａｋｅｓ.

Ｏｒ               ａｄｄ               ｓａｖｏｕｒｙ               ｈｅｒｂｓ               ｔｏ               ｄｒｅｄｇｉｎｇ               ｆｌｏｕｒ.

Ｔｈｉｓ               ｖｅｒｓｉｏｎ               ｇｏｅｓ               ｗｅｌｌ               ｗｉｔｈ               ｅｇｇｓ               ａｎｄ               ｆｒｉｅｄ               ｂａｃｏｎ,               ｓａｕｓａｇｅ               ｏｒ               ｈａｍ.

Ｉｔ               ｃａｎ               ａｌｓｏ               ｂｅ               ｔｈｅ               ｂａｓｉｓ               ｏｆ               ａｎ               ｅｃｏｎｏｍｉｃａｌ               ａｎｄ               ｆａｓｔ               ｓｕｐｐｅｒ,               ａｌｏｎｇｓｉｄｅ               ｖｅｇｅｔａｂｌｅｓ               ａｎｄ               ｔｈｉｎ               ｓｌｉｃｅｓ               ｏｆ               ｃｏｌｄ               ｍｅａｔ.
               Ｓｅｒｖｅｓ               4-6.
               Ｂａｋｅｄ               Ｉｎｄｉａｎ               Ｐｕｄｄｉｎｇ               
               1.5               Ｌ               (6               ｃｕｐｓ)               ｍｉｌｋ               
               125               ｍＬ               (1/2               ｃｕｐ)               ｂｕｔｔｅｒ               
               180               ｍＬ               (3/4               ｃｕｐ)               ｃｏｒｎｍｅａｌ               
               5               ｍＬ               (1               ｔｓｐ)               ｅａｃｈ:               ｓａｌｔ,               ｃｉｎｎａｍｏｎ,               ｇｉｎｇｅｒ,               ｎｕｔｍｅｇ               
               125               ｍＬ               (1/2               ｃｕｐ)               ｍｏｌａｓｓｅｓ               
               3               ｅｇｇｓ,               ｂｅａｔｅｎ               
               250               ｍＬ               (1               ｃｕｐ)               ｒａｉｓｉｎｓ               
               80               ｍＬ               (1/3               ｃｕｐ)               ｌｉｇｈｔｌｙ               ｐａｃｋｅｄ               ｂｒｏｗｎ               ｓｕｇａｒ               
               125               ｍＬ               (1/2               ｃｕｐ)               ｗａｌｎｕｔｓ,               ａｌｍｏｎｄｓ               ｏｒ               ｓｕｎｆｌｏｗｅｒ               ｓｅｅｄｓ
               Ｐｒｅｈｅａｔ               ｏｖｅｎ               ｔｏ               120°Ｃ               (275°Ｆ);               ｇｒｅａｓｅ               ａ               ｒｅｃｔａｎｇｕｌａｒ               ｂａｋｉｎｇ               ｄｉｓｈ.
               Ｓｃａｌｄ               ｍｉｌｋ               ｉｎ               ａ               ｄｏｕｂｌｅ               ｂｏｉｌｅｒ;               ａｄｄ               ｂｕｔｔｅｒ               ａｎｄ               ｓｔｉｒ               ｕｎｔｉｌ               ｉｔ               ｍｅｌｔｓ.

Ｋｅｅｐ               ｗａｒｍ               ｏｖｅｒ               ｍｅｄｉｕｍ               ｈｅａｔ.
               Ｍｉｘ               ｃｏｒｎｍｅａｌ,               ｓａｌｔ,               ｓｐｉｃｅｓ               ａｎｄ               ｍｏｌａｓｓｅｓ               ｉｎ               ａ               ｂｏｗｌ.

Ｓｔｉｒ               ｉｎ               ａ               ｓｍａｌｌ               ａｍｏｕｎｔ               ｏｆ               ｔｈｅ               ｍｉｌｋ               ｍｉｘｔｕｒｅ,               ｔｈｅｎ               ｔｒａｎｓｆｅｒ               ｂａｃｋ               ｔｏ               ｔｈｅ               ｄｏｕｂｌｅ               ｂｏｉｌｅｒ.
               Ｔｅｍｐｅｒ               ｅｇｇｓ               ｂｙ               ｓｔｉｒｒｉｎｇ               ａ               ｓｍａｌｌ               ａｍｏｕｎｔ               ｏｆ               ｔｈｅ               ｗａｒｍ               ｍｉｌｋ               ｍｉｘｔｕｒｅ               ｉｎｔｏ               ｔｈｅｍ.

Ｍｉｘ               ｂａｃｋ               ｉｎｔｏ               ｔｈｅ               ｐｏｔ,               ａｎｄ               ａｄｄ               ｒａｉｓｉｎｓ.
               Ｐｏｕｒ               ｉｎｔｏ               ｐｒｅｐａｒｅｄ               ｂａｋｉｎｇ               ｄｉｓｈ.

Ｔｏｐ               ｗｉｔｈ               ｂｒｏｗｎ               ｓｕｇａｒ               ａｎｄ               ｎｕｔｓ               ｏｒ               ｓｕｎｆｌｏｗｅｒ               ｓｅｅｄｓ.

Ｂａｋｅ               2               ｈｏｕｒｓ.

Ｌｅｔ               ｃｏｏｌ               20-30               ｍｉｎｕｔｅｓ               ｂｅｆｏｒｅ               ｓｅｒｖｉｎｇ.
               Ｓｅｒｖｅｓ               8-10
               Ｎｕｔｒｉｔｉｏｎ
               Ｃｏｒｎｍｅａｌ               ｉｓ               ｔｈｅ               ｍａｉｎ               ｉｎｇｒｅｄｉｅｎｔ               ｉｎ               ａｎ               Ａｍｅｒｉｃａｎ               ｓｔｙｌｅ               ｈａｓｔｙ               ｐｕｄｄｉｎｇ.

Ｃｏｒｎｍｅａｌ               ｐｒｏｖｉｄｅｓ               ｐｏｔａｓｓｉｕｍ,               ｆｏｌａｔｅ,               ｖｉｔａｍｉｎ               Ａ               ａｎｄ               ｐｈｏｓｐｈｏｒｏｕｓ.

Ｉｆ               ｔｈｅ               ｍｅａｌ               ｉｓ               ｅｎｒｉｃｈｅｄ               (ｃｈｅｃｋ               ｔｈｅ               ｎｕｔｒｉｔｉｏｎａｌ               ｌａｂｅｌ               ｏｎ               ｔｈｅ               ｐａｃｋａｇｅ)               ｉｔ               ａｌｓｏ               ｐｒｏｖｉｄｅｓ               ｎｉａｃｉｎ,               ｔｈｉａｍｉｎｅ               ａｎｄ               ｒｉｂｏｆｌａｖｉｎ.

Ｃｏｒｎｍｅａｌ               ｉｓ               ｓｉｍｉｌａｒ               ｔｏ               ｒｉｃｅ               ｉｎ               ｎｕｔｒｉｔｉｏｎａｌ               ｖａｌｕｅ,               ｂｕｔ               ｈａｓ               ａ               ｈｉｇｈｅｒ               ｆｉｂｒｅ               ｃｏｎｔｅｎｔ.

Ｉｔ               ｃｏｎｔａｉｎｓ               ｎｏ               ｃｈｏｌｅｓｔｅｒｏｌ               ｏｒ               ｔｒａｎｓｆａｔｓ,               ａｎｄ               ｉｓ               ｌｏｗ               ｉｎ               ｓａｔｕｒａｔｅｄ               ｆａｔｓ               ａｎｄ               ｓｏｄｉｕｍ.
               Ｏｐｔ               ｆｏｒ               ｂｌａｃｋｓｔｒａｐ,               ｒａｔｈｅｒ               ｔｈａｎ               ｆａｎｃｙ,               ｍｏｌａｓｓｅｓ.

Ｉｔ               ｉｓ               ａ               ｇｏｏｄ               ｓｏｕｒｃｅ               ｏｆ               ｉｒｏｎ,               ｃａｌｃｉｕｍ,               ｃｏｐｐｅｒ,               ｍａｇｎｅｓｉｕｍ,               ｍａｎｇａｎｅｓｅ,               ａｎｄ               ｐｏｔａｓｓｉｕｍ.
               Ｃｏｒｎｍｅａｌ               ｗａｓ               ｎｏｔ               ｏｎｌｙ               ｃｈｏｓｅｎ               ｆｏｒ               ｉｔｓ               ａｖａｉｌａｂｉｌｉｔｙ               ａｎｄ               ａｆｆｏｒｄａｂｉｌｉｔｙ,               ｂｕｔ               ｂｅｃａｕｓｅ               ｉｔ               ｉｓ               ｆｉｌｌｉｎｇ               ａｎｄ               ｐｒｏｖｉｄｅｓ               ｃａｌｏｒｉｅｓ               ｔｈａｔ               ｗｅｒｅ               ｉｍｐｏｒｔａｎｔ               ｔｏ               ｓｕｒｖｉｖａｌ               ａｔ               ａ               ｔｉｍｅ               ｗｈｅｎ               ｆｏｏｄ               ｃｏｕｌｄ               ｂｅ               ｓｃａｒｃｅ.

Ｉｆ               ｙｏｕ               ａｒｅ               ｃｏｎｃｅｒｎｅｄ               ａｂｏｕｔ               ｙｏｕｒ               ｃａｌｏｒｉｃ               ｉｎｔａｋｅ               ｙｏｕ               ｍｉｇｈｔ               ｗａｎｔ               ｔｏ               ｓｋｉｐ               ｔｈｅ               ｍｉｌｋ               ａｎｄ               ｂｕｔｔｅｒ,               ｏｒ               ｓｕｂｓｔｉｔｕｔｅ               ｗｉｔｈ               ｌｏｗ-ｆａｔ               ｍｉｌｋ               ａｎｄ               ｍａｒｇａｒｉｎｅ.
               Ｅｇｇｓ               ａｎｄ               ｍｉｌｋ               ａｄｄ               ｔｏ               ｔｈｅ               ｖｉｔａｍｉｎ               ａｎｄ               ｍｉｎｅｒａｌ               ｃｏｎｔｅｎｔ               ｏｆ               ｔｈｅ               ｐｕｄｄｉｎｇ,               ｗｈｅｎ               ｕｓｅｄ,               ａｓ               ｄｏ               ｎｕｔｓ               ａｎｄ               ｓｅｅｄｓ.

Ｂｏｔｈ               ａｒｅ               ｓｏｕｒｃｅｓ               ｏｆ               ｓｅｌｅｎｉｕｍ               ａｎｄ               ｖｉｔａｍｉｎ               Ｄ,               ｗｈｉｃｈ               ｃａｎ               ｂｅ               ｉｎ               ｌｏｗ               ｓｕｐｐｌｙ               ｉｎ               ｎｏｒｔｈｅｒｎ               ｃｌｉｍａｔｅｓ.

Ｍｉｌｋ               ｉｎｔｒｏｄｕｃｅｓ               ｚｉｎｃ               ｔｏ               ｔｈｅ               ｒｅｃｉｐｅ,               ｗｈｉｌｅ               ｅｇｇｓ               ｃｏｎｔｒｉｂｕｔｅ               ｐａｎｔｏｔｈｅｎｉｃ               ａｃｉｄ.

Ｄｅｐｅｎｄｉｎｇ               ｏｎ               ｔｈｅ               ｔｙｐｅ               ｏｆ               ｎｕｔ               ｏｒ               ｓｅｅｄ               ｕｓｅｄ               ｉｎ               ｔｈｅ               ｒｅｃｉｐｅ               ｔｈｅｒｅ               ｗｉｌｌ               ｂｅ               ａｄｄｉｔｉｏｎａｌ               ｆｉｂｒｅ,               ｖｉｔａｍｉｎｓ               ａｎｄ               ｍｉｎｅｒａｌｓ.

Ｏｎｅ               ｎｕｔｒｉｅｎｔ               ｔｈａｔ               ｗｉｌｌ               ｌｉｋｅｌｙ               ｂｅ               ｉｎｔｒｏｄｕｃｅｄ,               ａｓ               ｉｔ               ｉｓ               ｉｎ               ｍａｎｙ               ｎｕｔｓ               ａｎｄ               ｓｅｅｄｓ,               ｉｓ               Ｖｉｔａｍｉｎ               Ｅ.
               Ｈａｓｔｙ               Ｐｕｄｄｉｎｇ               ｉｎ               Ａｍｅｒｉｃａｎ               Ｃｕｌｔｕｒｅ
               Ｂｅｓｉｄｅｓ               ｔｈｅ               ｒｅｆｅｒｅｎｃｅ               ｉｎ               Ｌａｕｒａ               Ｉｎｇａｌｌｓ'               ｗｒｉｔｉｎｇｓ               ａｎｄ               ｔｈａｔ               ｉｎ               Ｙａｎｋｅｅ               Ｄｏｏｄｌｅ,               ｈａｓｔｙ               ｐｕｄｄｉｎｇ               ｃａｎ               ｂｅ               ｆｏｕｎｄ               ｅｌｓｅｗｈｅｒｅ               ｉｎ               ｃｕｌｔｕｒｅ:
               Ｎｅｗ               Ｅｎｇｌａｎｄ               ｐｏｌｉｔｉｃｉａｎ               ａｎｄ               ｗｒｉｔｅｒ               Ｊｏｅｌ               Ｂａｒｌｏｗ               ｃｏｍｐｏｓｅｄ               Ｔｈｅ               Ｈａｓｔｙ               Ｐｕｄｄｉｎｇ               ｉｎ               ｔｈｅ               ｌａｔｅ               18ｔｈ               ｃｅｎｔｕｒｙ.

Ｉｎ               ｉｔ               ｈｅ               ｎｏｔ               ｏｎｌｙ               ｇｌｏｒｉｆｉｅｓ               ｔｈｅ               ｄｉｓｈ               ｉｔｓｅｌｆ,               ｂｕｔ               ｓｐｅａｋｓ               ａｂｏｕｔ               ｔｈｅ               ｃｕｌｔｉｖａｔｉｏｎ               ｏｆ               ｔｈｅ               ｃｏｒｎ               (ｍａｉｚｅ)               ａｎｄ               ｔｈｅ               ｐｒｅｐａｒａｔｉｏｎ               ｏｆ               ｔｈｅ               ｐｕｄｄｉｎｇ.

Ｔｈｅ               ｆｏｒｅｗｏｒｄ               ｔｏ               ｔｈｅ               ｐｏｅｍ               ｓｕｇｇｅｓｔｓ               ｔｈａｔ               ｓｉｍｐｌｉｃｉｔｙ               ｏｆ               ｄｉｅｔ               ｂｅ               ｃｏｎｓｉｄｅｒｅｄ               ａ               ｖｉｒｔｕｅ.
               Ｈａｒｖａｒｄ'ｓ               Ｈａｓｔｙ               Ｐｕｄｄｉｎｇ               Ｃｌｕｂ               ｉｓ               ｔｈｅ               ｏｌｄｅｓｔ               ｓｏｃｉａｌ               ｃｌｕｂ               ｉｎ               ｔｈｅ               Ｕｎｉｔｅｄ               Ｓｔａｔｅｓ,               ｈａｖｉｎｇ               ｂｅｅｎ               ｉｎｃｏｒｐｏｒａｔｅｄ               ｉｎ               1770.

Ｂｅｇｕｎ               ａｓ               ａ               ｓｅｃｒｅｔ               ｓｏｃｉｅｔｙ               ｏｆ               ｓｔｕｄｅｎｔｓ               ｃｒｏｗｄｅｄ               ｉｎｔｏ               ａ               ｄｏｒｍ               ｒｏｏｍ,               ｔｈｅ               ｃｌｕｂ'ｓ               ｎａｍｅ               ｏｒｉｇｉｎａｔｅｓ               ｆｒｏｍ               ｔｈｅ               ｔｒａｄｉｔｉｏｎ               ｏｆ               ｈａｖｉｎｇ               ｅａｃｈ               ｍｅｍｂｅｒ               ｉｎ               ｔｕｒｎ               ｐｒｏｖｉｄｅ               ａ               ｐｏｔ               ｏｆ               ｈａｓｔｙ               ｐｕｄｄｉｎｇ               ｆｏｒ               ｃｏｎｓｕｍｐｔｉｏｎ               ｄｕｒｉｎｇ               ｍｅｅｔｉｎｇｓ.
               Ｔｈｅ               ｃｌｕｂ               ｉｓ               ｋｎｏｗｎ               ｆｏｒ               ａ               ｎｕｍｂｅｒ               ｏｆ               ｅｖｅｎｔｓ               ｓｕｃｈ               ａｓ               Ｓｔｒａｗｂｅｒｒｙ               Ｎｉｇｈｔ,               Ｌｅａｔｈｅｒ               ａｎｄ               Ｌａｃｅ,               ａｎｄ               ｔｈｅ               Ｈａｓｔｙ               Ｐｕｄｄｉｎｇ               Ｔｈｅａｔｒｉｃａｌｓ.

Ｈａｓｔｙ               Ｐｕｄｄｉｎｇ               Ｍａｎ               ａｎｄ               Ｗｏｍａｎ               ｏｆ               ｔｈｅ               Ｙｅａｒ               ａｗａｒｄｓ               ａｒｅ               ｇｉｖｅｎ               ａｎｎｕａｌｌｙ               ｔｏ               ｎｏｔａｂｌｅ               ａｃｔｏｒｓ,               ｃｏｍｐｌｅｔｅ               ｗｉｔｈ               ａ               ｐａｒａｄｅ               ｆｏｌｌｏｗｅｄ               ｂｙ               ａ               ｄｉｎｎｅｒ               ａｎｄ               "ｒｏａｓｔ."               Ｔｈｅ               2010               ｒｅｃｉｐｉｅｎｔｓ               ｗｅｒｅ               Ｊｕｓｔｉｎ               Ｔｉｍｂｅｒｌａｋｅ               ａｎｄ               Ａｎｎｅ               Ｈａｔｈａｗａｙ.

Ｆｏｒｍｅｒ               ｒｅｃｉｐｉｅｎｔｓ               ｉｎｃｌｕｄｅ               Ｋａｔｈａｒｉｎｅ               Ｈｅｐｂｕｒｎ,               Ｌｕｃｉｌｌｅ               Ｂａｌｌ,               Ｌａｕｒｅｎ               Ｂａｃａｌｌ,               Ｍｅｒｙｌ               Ｓｔｒｅｅｐ,               Ｓａｎｄｒａ               Ｂｕｌｌｏｃｋ,               Ｓｉｇｏｕｒｎｅｙ               Ｗｅａｖｅｒ,               Ｃｈａｒｌｉｚｅ               Ｔｈｅｒｏｎ,               Ｂｒｕｃｅ               Ｗｉｌｌｉｓ,               Ａｎｔｈｏｎｙ               Ｈｏｐｋｉｎｓ,               Ｒｏｂｉｎ               Ｗｉｌｌｉａｍｓ,               Ｒｉｃｈａｒｄ               Ｇｅｒｅ,               Ｍｅｌ               Ｇｉｂｓｏｎ,               ａｎｄ               Ｊｏｈｎ               Ｔｒａｖｏｌｔａ.
               Ｆｉｎａｌｌｙ,               Ｈａｓｔｙ               Ｐｕｄｄｉｎｇ               ｉｓ               ｔｈｅ               ｎａｍｅ               ｏｆ               ａ               ｆｒｅｅ               ｃａｒｔｏｏｎ               ｆｏｎｔ               ｃｒｅａｔｅｄ               ｂｙ               ＵｄｄｉＵｄｄｉ,               ａｎｄ               ａｖａｉｌａｂｌｅ               ｏｎ               ａ               ｎｕｍｂｅｒ               ｏｆ               ｆｏｎｔ               ｄｉｓｔｒｉｂｕｔｉｏｎ               ｓｉｔｅｓ.

Ｂｏｔｈ               Ｍａｃ               ａｎｄ               ＰＣ               ｖｅｒｓｉｏｎｓ               ａｒｅ               ａｖａｉｌａｂｌｅ.
               Ｓｏｕｒｃｅｓ:
               "Ｅｇｇ               Ｎｕｔｒｉｔｉｏｎ"               Ａｌｂｅｒｔａ               Ｅｇｇ               Ｐｒｏｄｕｃｅｒｓ
               "Ｎｕｔｒｉｅｎｔ               Ｃｏｎｔｒｉｂｕｔｉｏｎ"               Ｄａｉｒｙ               Ｎｕｔｒｉｔｉｏｎ
               "Ｎｕｔｓ,               Ｇｒａｉｎｓ               &               Ｓｅｅｄｓ               Ｃｈａｒｔ"               Ｄｒ.

Ｄｅｃｕｙｐｅｒｅ'ｓ               Ｎｕｔｒｉｅｎｔ               Ｃｈａｒｔｓ
               "Ｗｈａｔ               Ｉｓ               Ｉｎｄｉａｎ               Ｐｕｄｄｉｎｇ?"               Ｓ.Ｎ.

Ｓｍｉｔｈ               (ＷｉｓｅＧｅｅｋ)






Image of vegetables nutrition chart






vegetables nutrition chart
vegetables nutrition chart


vegetables nutrition chart Image 1


vegetables nutrition chart
vegetables nutrition chart


vegetables nutrition chart Image 2


vegetables nutrition chart
vegetables nutrition chart


vegetables nutrition chart Image 3


vegetables nutrition chart
vegetables nutrition chart


vegetables nutrition chart Image 4


vegetables nutrition chart
vegetables nutrition chart


vegetables nutrition chart Image 5


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