30 January, 2017
Apricots are a small fruit, the sweet flesh around a hard-stone Apricots contain sugar, some dietary fibre a small amount of protein and good source of carotene, potassium, copper, vitamin C and folic acid. Dried apricots contain more energy and fibre than fresh as they are dehydrated, quicker and easier to eat. Per 35g (10 halves) Energy 347kJ (83cal) Protein 1g CHO 22g Fibre 3.2g Calcium 16 mg Iron 1.6mg.
Apricots are a versatile ingredient for both sweet and savoury dishes. Some of the more popular dishes using apricots include apricot chicken, apricot lamb, apricots used in chicken stuffing and as part of salads. Popular sweet dishes are apricot pudding, pie and tarts. Apricots are just as good served with ice cream, custard and cream.
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9 January, 2017
Packaged food labels can be hard to read and understand. Food additives can be natural or artificial substances that food manufacturers add to food to improve their appearance, consistency and palatability, to extend their shelf-life and aid processing methods. Food additives include:
• Preservative • Artificial or natural colouring • Flavouring both artificial and natural • Sweeteners • Anti-caking agents • Anti-foaming agent • Antioxidants • Emulsifiers • Flavour enhancers • Gelling agents, stabilisers and thickeners
All food additives must be listed on the label with the chemical name or number. Always read labels carefully and if they say “no artificial preservatives or additives” does not mean that natural additives are not present. For more great content Subscribe Free to the Nutrition & Catering Global Hub Newsletters www.nutritioncateringhub.com.au
4 October, 2016
An excellent way to use up yogurt to make a delicious cake with ground almond. This cake has blueberries and white chocolate scattered through it. Yogurt makes this cake moist and per slice has over 100mg of calcium. A Perfect cake to make for a treat, not only tasting great but also provides an excellent source of protein and calcium. This cake can be converted easily to gluten free by changing the flour. A full outline of this recipe is located in the Nutrition & Catering Global Hub Recipe Centre.