Almost all canned vegetables and canned fruits are fat-free.
Based on epidemiological studies, canned carrots, as part of an over-healthful diet, have the potential for reducing the risk of cancer.
Canned tomatoes are higher in lycopene than their fresh counterparts. Lycopene appears to be effective in helping to reduce the risk of cancer. In fact, lycopene may be more effective when it is consumed after tomatoes are canned or cooked.
Canned food only needs to be warmed through before serving because it has already been cooked in the can. By keeping the cooking juices, canned foods lose remarkably little of their nutritional value.
Many canned food products are available in low-salt and no-salt alternatives.
Carotenes are antioxidants that provide protection for the body's cells. Canned apricots, carrots, peaches, pumpkin, spinach and sweet potatoes are all high in carotenes.
Canned beans of all types (black beans, red beans, butter beans, garbanzo beans, etc.) are often fat-free. They're high in fiber and rich in protein, and they may be used right from the can to add flavor, color and texture to a variety of meatless meals ranging from salads to casseroles. Beans also have antioxidants; the darker the color, the more antioxidants they have!
Tips For Grilling Perfect Seafood.
◙ One last tip. Tired of your hands smelling like a tacklebox long after you have washed your hands? Try rubbing some lemon juice on your hands. Then wash with soap and water. This will also help get rid of onion or garlic odors.
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