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Introduction to
Whole
Foods Page Three
Whole
Foods Meet
Higher Nutritional Standards
Data
compiled from more than 200 SueGreggCookbooks
Main Dishes,
Meals in Minutes,
Soups & Muffins menus is listed here for
comparison to what Americans are actually
consuming and
to the USDA RDA.
Percentages listed are % of total calories.
Nutrient data
is printed in the cookbooks for most recipes and menus.
NUTRIENT
COMPARISON
|
Nutrients
|
American
Daily
Average
How most of us Eat
|
SueGreggCookbooks
Daily Average
Choose Quality |
Complex
Carbohydrates |
Consume
refined
flours and sugars |
40 - 60%* |
| Dietary
Fiber |
7
to 14 grams |
30
to 35 grams |
|
Protein |
|
20% to
30% |
|
Fat |
37
to 42%
Consume processed fats
|
30%
to 40% |
| Sugar |
2/3
cup
126 lbs. annually |
2
to 4 tsps
without desserts |
|
We recognize that the data do not reflect low-carb
or even the low, low fat diets popular in the
past. Very few diet programs
emphasize the nutritional quality of ingredients (e.g. the difference between white flour and whole grain
flour or the two stage process.)
The focus of
SueGreggCoobooks
is not upon diets but on
maximizing
nutritional value with recipes that maximize
appetite appeal. We offer a variety of recipes adaptable to a wide range of
dietary needs and preferences. You can adjust the nutritional numbers by the recipes you
choose and by portion sizes.
*Weight Management
with the SueGreggCoobooks
differentiates between high density and low density
carbohydrates.
Muffins and quick breads can be made from a variety of
whole grains with an ordinary blender.
But
. . . aren't whole foods costly?
more . . .
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Introduction
to Whole Foods 1
2 3
4 5
6 7
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