While fresh food, such as fruits and vegetables, is essential, non -damable foods remain necessary in the kitchen store, “whether to prepare daily meals, save money, or face any emergency,” says the approved lifestyle coach, Patricia Farakalo, in her report on “The Helhlet”.
In the same report, Beth Chironi’s reliable nutritional specialist indicates that the high prices of foodstuffs make the purchase of large amounts of non -damaged foods in promotional offers and discounts, “an economic way to maintain the kitchen stocks of foods, reduce stores visit, and facilitate meal planning.”
Divine Brettan, the accredited dietist, adds, explaining that the well -equipped kitchen store with these foods, “guarantees the availability of feeding food for the family, especially in the absence of fresh foods for any reason.”
This is confirmed by the approved nutrition specialist, Miranda Galati, saying, “Foods that are not damaged are not to face emergency and provide money only; but they are also to prevent waste of food and reduce the kitchen network.”
What foods are not damaged?
According to Miranda Galati, non -damaged foods “are dried, canned or covered foods, keep their quality and safety, when stored properly at room temperature, last for months, and perhaps years, in the kitchen store.”
The cooking expert and recipes, Lisa Wales, adds that the definition of non -damaged healthy foods applies to “any component that does not need to be cooled and has a much longer shelf life.”
He explained that in addition to Canned food Dried fruits and vegetables, and other and other Foods preserved; Disabled healthy foods include some long -lasting vegetables and fruits such as “sweet potatoes, pumpkin, lemon, onions, garlic, carrots, and any fruits or vegetables that can be kept in a cold and dry place (not cooled) for a week to at least two weeks.
Benefits of non -damaged foods
Miranda Galati mentioned many other daily benefits of non -damaged foods, including:
Comfort, In addition to reducing visits to the store, the non -damaged foods are “always ready to fill any food gaps that occur due to suddenly running out of vegetables or fresh meat.”
speedAnd the approved dietist Bonnie Dix says, “Owning a supplier store full of non -damaged foods, ensures that a healthy meal is prepared in a few minutes.”
Reducing cost, Many non -damaged foods are less expensive than fresh foods; Where discount offers can be used to buy quantities and store them without concern.
Al -Wafra, Where it is not available in the kitchen store constantly throughout the year, facilitating meal planning and achieving greater diet.
ProtectionWhile fresh food may spoil quickly, if it is not cooled properly; “Unexpected foods protect against food transmitted, without the need to cool.”
Tips for choosing non -damaged foods
The experts are advised to focus on the non -damaged foods that are characterized by:
Rich in nutrients, That supports energy and satiety and improves public health.
Low sodium and added sugar And artificial preservatives; Where the approved nutritionist China Jaramilo recommends washing products from non -damaged foods, to remove about 70% of sodium; Choosing low -sugars and added colors.
Stay on the shelves for a long time without cooling, It lasts for months and perhaps years without spoiling.
They are in bisphenol-A (BPA) packagesIt is a chemical that is included in the manufacture of plastic, and is added to many products, such as food packages and plastic water bottles.
A balance between the basic nutrientsWhere you recommend that, when adding foods that are not damaged to the kitchen cabinet, it is recommended to take into account the balance between “carbohydrates, fruits and vegetables, proteins, and fats.”
Examples of the most important non -damaged foods
The two experts are recommended by Chirone and Betan with 10 varieties of non -damaged healthy foods:
Dried and canned pills, At the forefront Beans All kinds and chickpeas; It is one of the most damaged foods that are nutritional importance and the possibility to keep it in the kitchen store for a period of two to 3 years or more, “in the event of vacuum packaging”; According to the US Department of Agriculture.
Dried pasta, The pasta is one of the classic dishes in the kitchen store, it is comfortable and practical, and can be stored in its original package in a cool and dark place away from moisture up to two years.
Oats, It is an essential and damaged food, and it has healthy benefits, and it can be saved in a tightly closed bowl away from heat and humidity from one to two years.
Vegetables Low -sodium canned, an easy way to get fiber and basic nutrients, when fresh products are not available; It is characterized by validity from one to 5 years.
Mixed butterThe peanut butter or almonds, which are rich in unsaturated fats and enhances the feeling of satiety, can be stored from 6 to 12 months before opening the package, then saved it in the refrigerator after the opening.
Canned tomatoesThe canned tomatoes, with its health benefits, can be kept in a dry place at room temperature (about 20 ° C), for up to two years
Dried fruits, Dried fruits without added sugar, non -damaged food, and can be stored in sealed packages for a year; Then it is kept in the refrigerator or freezer to prolong the shelf life.
HoneyThe oldest known foods for a person, and it has many health benefits, “never spoils” as long as it is stored properly, in a safe glass or plastic bowl; While avoiding the use of metal vessels to prevent oxidation.
Pressing milk or vegetarian allegations, Such as almond milk, oats, or soy; It has a validity period of up to 3 months in a cold and dry store; It is kept in the refrigerator after the opening and is used within 7 to 10 days.
Dried herbs and spicesIt is one of the best antioxidant flavor enhancement, calorie -free, and it has validity from one to 3 years, away from heat, humidity and light.
Tips for prolonging non -damaged foods
For proper storage and maintaining the freshness and safety of non -damaged foods, experts recommend the following:
Storage in cold, dry and dark places, Away from Earth, direct sunlight, windows and heat sources; It is preferable to keep the warehouse temperature between 15 and 20 ° C.
Use tightly closed containers, Dry foods such as oats, rice and pasta last longer when stored in sealed containers, which protects them from moisture and insects.
Writing data, Such as the date of purchase and expiration of the authority, and use old varieties before new items, to reduce waste and maintain fresh inventory.