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


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 Introduction to Whole Foods      Page Five



Summary of the Differences
Comparing the typical American Diet and SueGreggCookbooks

Recipe Nutrient Data & Cost Comparison

 
Average of 
typical American 
Main Dishes
Average of 
SueGreggCookbooks
 Main Dishes

Comparison

   Fat

   Cholesterol

   Dietary Fiber
   
   Sodium

   Cost 2009*

 21 grams

107 grams

3 grams

1,088 mg.

$2.33
 12.4 grams

64 grams

6.64 grams

641 mg.

$1.65

41% lower

40% lower

221% higher

41% lower

39% lower


Control Food Costs by planning menus, by purchasing in quantity, by mimimizing preprepared foods, and  by selecting low and extra low budget menus listed, for example, in the Main Dishes Cookbook. The estimated cost of recipes and menus is printed in the basic cookbooks.

Blender Batter Recipes -- Quality nutritional value, low cost, easy to make.

 *This number is caculated by multiplying ingredient by ingredient costs of a survey taken in 1996 by 150%.  While the percentage increases of individual ingredients may vary across the board, numbers will remain proportionally the same as time passes. Source for calculations: http://www.cnpp.usda.gov/USDAFoodCost-Home.htm

But . . . . won't it take a lot of time to prepare from scratch?  What about convenience?  more . . .


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