SueGreggCookbooks
Maximize nutritional value with recipes that maximize appetite appeal
 

Whole Foods include a variety of selections from all the food groups        Home  Directory  Orders


 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 each recipe and menu.


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 refined 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 . . .

Introduction to Whole Foods 1 2 3 4 5 6 7 8  Next


SueGreggCookbooks
A Comprehensive Whole Foods Cooking System 
Balancing Nutritional Quality & Taste, Convenience & Cost
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