Better homes and gardens low-salt cooking | Low-salt cooking
1983
Abstract: Background information on the sodium content of foods, recommendations for making low salt cooking a way of life, and kitchen-tested recipes are introduced in this colorfully illustrated cookbook. General recommendations to decrease salt intake include 1) breaking the salt shaker habit, 2) seasoning foods with herbs, spices, and flavorings other than salt, 3) reading food labels for sodium content and sodium-containing ingredients, and 4) substituting homemade or low-sodium commercial products for standard commercial products high in sodium. Recipe categories include main dishes (e.g. beef, pork, lamb, poultry, fish, meatless), side dishes (e.g. vegetables, pasta, salads, breads), desserts, snacks, and beverages. A nutrition analysis chart shows the amount of sodium, calories, protein, carbohydrate, fat, and potassium, as well as the percentages of the USRDA's for protein, vitamins, and minerals in each serving of a recipe. Additional features include a table of the sodium content of some common foods, a sodium comparison chart for commercial, low-sodium commercial, and homemade products, low-salt tips, and a recipe index. (aj).
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por National Agricultural Library