Ask a Question
Notify Me On Question Update
Email this Question
Does my stored food still have any nutritional value?
Rate This FAQ
Nutrients in food are affected by exposure to heat, light, and air. There are many nutrients to consider in stored foods. Following are some effects of storage on some nutrients:
· Calories - foods continue to provide needed energy over time
· Minerals - very little change in stored foods
· Carbohydrates - very little change in stored foods
· Proteins - change in reaction in recipe; for example old wheat flour will not rise, because the proteins are unable to form gluten
· Fats - oxidation (become rancid) creates off flavors and odors
· Vitamins - some loss over time; destroyed by heat, light, and oxidation. Storing and eating a variety of foods can assure adequate vitamin intake.
Rotate stored food within 2 to 3 years to maintain optimal nutritional value.
Submit Your Suggestion
Other Questions In This Topic
- how do I store fruits and vegetables?
- I have a question regarding commercially canned tomatoes. I have read on your website that the nutritional value of vegetables may not be maintained after the expiration date. I have heard somewhere that tomatoes are an exception, and there could be a problem with the tomatoes that would not be able to be detected, and that they should just be discarded at the expiration date for safety's sake. Is this true?
- How long does pectin keep if the box has not been opened?
- Are jars that have air bubbles in them after bottling, safe?
- I know that I should add lemon juice to bottled tomatoes and tomato juice, but my husband hates sour stuff. Is there an alternative that isn't sour? Is there a recipe for 'V8' that is more palatable?
- When canning dry beans is it necessary to rehydrate by soaking them before you can them?
- How to store fesh oranges to last as long as possible?
- I grew up eating green beans which were pressure-canned at home. When my mother heated them for a meal, she brought them to a boil then removed the lid and let them boil for at least a minute with the lid off. She said this was necessary to be safe. Is it necessary or was that just something passed down from before pressure canning was available?