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Diet Recipes


Nutrition labeling

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Prepackaged foods must all be nutritionally labeled *. Unprocessed food, such as the package of sugar or the brick of flour are exempt from this obligation. The labeling provides information on the energy value of the product and its content of lipids, saturated fatty acids, carbohydrates, sugars, proteins and salts. These values ​​are always expressed on 100 g respectively on 100 ml of the commodity. Optionally they can also be expressed per serving. The label also includes the complete list of ingredients of the food. The ingredients are always listed in descending order of importance: the first-named being the one that is the most important in quantity.

On the packaging, pay particular attention to the amount of sugar and fat content in 100 g (or 100 ml) of ready-to-eat products. If you hesitate between 2 products, comparing labeling can help you make the right choice.

Food preservation or how to properly store its provisions?

Each product is stored according to the temperature at which it must be kept:

  • In the freezer, store frozen products (temperature -18 ° C and -9 ° C)
  • In the refrigerator (temperature 0 ° C and 8 ° C) we store the food called “fresh”
  • In the cupboards (room temperature) we keep the other products.
    It was in 1851 that James Harrison invented the first piece of refrigerated furniture and it was not until 1922 that the Electrolux group registered the name “frigidaire”. The refrigerator, “fridge” domestic was born.

The refrigerator is a useful way of storing food, as long as temperatures are maintained and the cold chain breaks. Low temperatures keep food fresh and slow the growth of most microbes.
At the same time, it does not alter the characteristics of the food.
The proper temperature for a refrigerator is 5 ° C on the middle floor. However, the indoor temperature is not the same everywhere.
The coldest area is the lower floor (2 ° C), located above the crisper. It is the ideal place to store meat, poultry and fresh fish.
Store eggs, dairy products, leftovers, pastries and products marked “keep cool after opening” on middle shelves (4-5 ° C) and top shelves (8 ° C).

Bottom drawers (up to 10 ° C) are for fruit and vegetables.
The compartments inside the door are the hottest parts of the refrigerator (10-15 ° C). They are intended for products that are satisfied with light refrigeration, such as drinks, butter, mustard.