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Feeding your loved ones on a tight schedule does not mean it is possible to not eat well. Benefit from your vegetables and favorite fruits available year-round in cans.

Processed meals can be quite a good way to add fruits and vegetables to your daily diet. Because they offer convenient diet, canned foods can help you meet the new 2005 Dietary Instructions for Americans.

Processed foods are pre-cooked and pre-cut, saving amount of time in your kitchen. They can also stick to the shelf for approximately couple of years without losing nutrients.

Reports from the University of Massachusetts and the University of Illinois confirm that canned foods are nutritionally much like prepared fresh and frozen varieties.

Sweet potatoes are not simply for the holiday season. Rich in vitamin A, canned sweet potatoes are specifically delicious in this recipe for Gingered Sweet Potato-Apple Salad, which was developed by the Canned Food Alliance and meets Produce for Better Health Foundation dietary standards that maintain veggies and fruits as well balanced meals. 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 cup coarsely chopped cashews

1/4 glass honey mustard dressing

2 teaspoons freshly grated ginger

6 cups mixed salad greens

Combine sweet carrots, pineapple, apple, celery and cashews in a sizable bowl. In a little bowl, combine 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.

Dietary information per serving: calories: 222, whole 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. house fire