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Feeding your household on a tight schedule doesn't mean you can not eat well. Benefit from your favorite fruits and veggies available year-round in containers.

Canned meals can be quite a great way to include fruits and vegetables to your daily diet. Because convenient nutrition is provided by them, processed foods can help you meet up with the new 2005 Dietary Guidelines for Americans.

Processed foods are pre-cooked and pre-cut, saving time in the kitchen. They could also stick to the shelf for approximately couple of years without losing vitamins.

Studies from the University of Massachusetts and the University of Illinois ensure that canned foods are nutritionally comparable to cooked fresh and frozen varieties.

Sweet potatoes are not only for the holiday season. Abundant with vitamin A, canned sweet potatoes are specifically delicious in this recipe for Gingered Sweet Potato-Apple Salad, which was made by the Canned Food Alliance and matches Produce for Better Health Foundation dietary standards that preserve vegetables and fruits as well balanced meals. Try this nutrient-dense twist on an American favorite.

Gingered Sweet

Potato-Apple Salad

1 can (15 ounces) sweet potatoes or yams, in light syrup, drained and cubed

1 can (8 ounces) pineapple tidbits, drained

1 apple, cored and diced

1/2 cup diced celery

1/2 cashews were chopped by cup coarsely

1/4 cup honey mustard dressing

2 teaspoons freshly grated ginger

6 cups mixed salad greens

Combine sweet carrots, pineapple, apple, oatmeal and cashews in a sizable bowl. In a small bowl, mix salad dressing and ginger; pour over sweet potato mixture; toss lightly. Cover and chill for at least 1 hour. Serve over salad greens.

Makes 6 servings.

Natural information per serving: calories: 222, whole fat: 7.6g, saturated fat: 1.4g, % calories from fat: 29%, % calories from saturated fat: 5%, protein: 4g, carbohydrates: 38g, cholesterol: 0mg, dietary fiber: 5g, sodium: 148mg. winner