DID YOU KNOW?
Some interesting facts.
Lamb
Were you aware that lamb is a prime source of
high quality protein, vitamins and minerals?
*Its protein is nutritionally complete, with
all 8 amino acids in the proper ratio.
*A 3-ounce serving provides 43% of an adult male's Recommended
Daily Allowance (RDA) for protein.
*Lamb is also high in B vitamins, niacin, zinc and iron.
*Compared to other meats, lamb contains very little marbling
(internal fat throughout the meat).
*Since most of the fat lamb does have is on the outside edges,
it's easily trimmed. That means fewer calories - only 176 in an
average 3-ounce serving, or 7% of the average daily caloric
intake recommended for a 23 to 50 year-old male.
*A recent study also shows that only about 36% of the fat in lamb
is saturated. The rest is mono or polyunsaturated, the
"good" fat in one's diet.
Soybeans
Did you know that soybeans are the basis of all
soy products?
*They are also referred to as the "sweet
bean", are high in fiber, calcium, iron, protein and have no
cholesterol.
Eggs
Did you know eggs are nature's
most perfect food?
*They contain all the viamins
you need except for Vitamin C.
*That thick, white ropy substance in the egg is not an indication
of an embryo or a malformation of the egg. It is a natural part
of the white, called the chalazae, that helps keep the yolk
centered.
*Chickens do not begin to lay eggs until they reach 20 weeks of
age, then they will lay about 245 eggs per year.
*The American Heart Association has raised its allowance of eggs
from 3 per week to 4, because of the latest findings that show
that today's egg has 22% fewer mg of cholesterol.
Honey
Did you know that bees may travel as far as
55,000 miles and visit more than two million flowers to gather
enough nectar to make just a pound of honey?
*The color and flavor of honey differ depending
on the bees' nectar source (the blossoms).
*There are more than 300 unique kinds of honey in the United
States.
*Lighter colored honeys are mild in flavor; while darker honeys
are usually more robust in flavor.
*Honey is primarily composed of fructose, glucose and water.
*It also contains other sugars as well as trace enzymes,
minerals, vitamins and amino acids.
*You can substitute honey for sugar in recipes, start by
substituting up to half of the sugar called for and with a little
experimentation, honey can replace all the sugar in some recipes.
*Because of its high fructose content, honey has a higher
sweetening power then sugar. This means you can use less honey
than sugar to achieve the desired sweetness.
*Honey adds a sweet, smooth and distinctive taste to recipes.
*Honey also absorbs and retains moisture. This helps retard
drying out and staling of baked goods.
When baking with honey, remember
the following:
*When measuring honey, coat the measuring cup with non-stick
cooking spray of vegetable oil before adding the honey. The honey
will slide right out.
*A 12 ounce jar of honey equals a standard measuring cup.
*Reduce any liquid called for by 1/4 cup for each cup of honey
used.
*Add 1/2 teaspoon baking soda for each cup of honey used
*Reduce oven temperature by 25 degrees F to prevent
over-browning.
*To retain honey's texture, always store at room temperature,
never in the refrigerator.
*If your honey becomes cloudy don't worry, it's just a natural
process called crystallization. Place your honey jar in warm
water until the crystals disappear.
* Honey is a safe and wholesome food for children and adults but
*Remember honey should not be fed to infants under
one year of age.
Dedicated to:
A natural organic lifestyle
and co-existing with, rather than dominating nature's ecosystem
we offer you the opportunity to purchase the following products
Naturally fed
Hormone-Free Chicken, Lamb & Beef
Organic Soybeans, Corn & Alfalfa
Honey, Eggs, Fleece for Spinning
Riverdale
Farm
Mike & Jen Berven
Milan, MN 56262
320-269-8749
Please feel free to contact us at our e-mail address riverdale@maxminn.com
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