Toll Free Helpline (India): 1800 1234 070

Rest of World: +91-9810852116

Free Publication Certificate

Vol. 9, Issue 10 (2020)

Quality evaluation of dried vegetables for preparation of soups

Author(s):
Dr. Swati Sachan
Abstract:
Soup enjoy a health image and for good reason, according to Barbara Rolls, Ph.D. a Professor of Nutrition at Pennsylvania State University. Rolls studies and writes about energy density in food. An energy dense meal is less desirable if you are trying to lose weight, while the dense foods tend to have more water and fibre, which fill the stomach without adding a least of calories. Soup is clearly the low calories option (when it is broth, based, cream-based soups would be more energy dense because of use of butter fast).
Pages: 338-339  |  375 Views  41 Downloads


The Pharma Innovation Journal
How to cite this article:
Dr. Swati Sachan. Quality evaluation of dried vegetables for preparation of soups. Pharma Innovation 2020;9(10):338-339.

Call for book chapter