DOCSLIB.ORG

What's for Lunch?

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
What's for Lunch? What’s for lunch? Oct 5-9 Monday Tuesday Wednesday Thursday Friday Herb Roasted BBQ Pulled Pork Entrée Chicken Build Your Own Baked Fish with Sandwiches Turkey Tacos Beef Burgers Lemon & Dill Drumsticks P D G G Vegetarian Mac & Cheese Southwest Lentils Refried Beans Chickpea Burgers Herb Tofu Entrée G D E S Steamed Green Cilantro Rice & Side Roasted Zucchini Steamed Broccoli Steamed Peas Beans Beans Honey Glazed Roasted Sweet Roasted Side Steamed Corn Mashed Potatoes Carrots Potatoes Plantains D Fall Vegetable & Three Sisters Soup Tomato Minestrone Chicken Noodle Rice Soup G G S Cold Bar offerings include: salad greens, vegetable crudités, flavored yogurts & granola, deli meats (ham or turkey), cheese, hard-boiled eggs, olives or pickles, pita crisps or soft pita, wraps, bread, sunflower butter & jelly sandwiches, specialty spread, specialty salad and condiment bar (vegan mayo, ketchup, mustard, tamari & salad dressings). We serve water, local milk and fresh fruit daily. On Fridays, we offer a special dessert (gluten-free/dairy-free dessert available). NON-VEGETARIAN VEGETARIAN D CONTAINS DAIRY G CONTAINS GLUTEN E CONTAINS EGG S CONTAINS SOY A CONTAINS SESAME P CONTAINS PORK What’s for lunch? Oct 12-16 Monday Tuesday Wednesday Thursday Friday Grandma Style Entrée Turkey Meatball Breaded Chicken Sub Sandwiches Beef & Broccoli Pepperoni Pizza D G E G E S G GD DP G D Vegetarian Quinoa & Cheese Pizza & Bean Balls Tofu & Broccoli Entrée Vegetable Pilaf Gluten Free Option E S D Steamed Green Side Steamed Broccoli Brown Rice Roasted Zucchini Beans Herb Roasted Roasted Fall Sautéed Side Sautéed Bok Choy Potatoes Squash Mushrooms Soup Corn Chowder Chicken & Rice Miso Tuscan Chickpea D S S G Cold Bar offerings include: salad greens, vegetable crudités, flavored yogurts & granola, deli meats (ham or turkey), cheese, hard-boiled eggs, olives or pickles, pita crisps or soft pita, wraps, bread, sunflower butter & jelly sandwiches, specialty spread, specialty salad and condiment bar (vegan mayo, ketchup, mustard, tamari & salad dressings). We serve water, local milk and fresh fruit daily. On Fridays, we offer a special dessert (gluten-free/dairy-free dessert available). NON-VEGETARIAN VEGETARIAN D CONTAINS DAIRY G CONTAINS GLUTEN E CONTAINS EGG S CONTAINS SOY A CONTAINS SESAME P CONTAINS PORK What’s for lunch? Oct 19-23 Monday Tuesday Wednesday Thursday Friday Food Day: Rice Honey Glazed BBQ Chicken Entrée Turkey Fajitas Pasta with Beef with Pesto, Pork Chops Drumsticks Bolognese Zucchini, Tomato & Peas A PS G G D Quinoa with Sweet Vegetarian Rice Noodles with Baked Ravioli Tofu Scramble Refried Beans Potatoes & Entrée Marinara G D S Chickpeas Steamed Green Honey Glazed Side Mexican Rice Steamed Peas Steamed Broccoli Beans Carrots Braised Red Roasted Sweet Side Sautéed Spinach Steamed Corn Sautéed Eggplant Cabbage with Potatoes Apples Red Lentil & Fall Vegetable & Soup Tomato Three Sisters Pasta E Fagioli Chickpea Quinoa GSD GS G Cold Bar offerings include: salad greens, vegetable crudités, flavored yogurts & granola, deli meats (ham or turkey), cheese, hard-boiled eggs, olives or pickles, pita crisps or soft pita, wraps, bread, sunflower butter & jelly sandwiches, specialty spread, specialty salad and condiment bar (vegan mayo, ketchup, mustard, tamari & salad dressings). We serve water, local milk and fresh fruit daily. On Fridays, we offer a special dessert (gluten-free/dairy-free dessert available). NON-VEGETARIAN VEGETARIAN D CONTAINS DAIRY G CONTAINS GLUTEN E CONTAINS EGG S CONTAINS SOY A CONTAINS SESAME P CONTAINS PORK What’s for lunch? Oct 26-30 Monday Tuesday Wednesday Thursday Friday Entrée Chicago Beef Halloween: Herb Hot Dogs Roasted Turkey G E Vegetarian Vegetarian Hot Quinoa with Entrée Dogs Pumpkin & Sage E G S Caramelized Side Sautéed Collard Greens Brussels Sprouts Roasted Fall Side Vegetarian Baked Beans Squash Soup Chicken & Orzo Pumpkin G S SG Cold Bar offerings include: salad greens, vegetable crudités, flavored yogurts & granola, deli meats (ham or turkey), cheese, hard-boiled eggs, olives or pickles, pita crisps or soft pita, wraps, bread, sunflower butter & jelly sandwiches, specialty spread, specialty salad and condiment bar (vegan mayo, ketchup, mustard, tamari & salad dressings). We serve water, local milk and fresh fruit daily. On Fridays, we offer a special dessert (gluten-free/dairy-free dessert available). NON-VEGETARIAN VEGETARIAN D CONTAINS DAIRY G CONTAINS GLUTEN E CONTAINS EGG S CONTAINS SOY A CONTAINS SESAME P CONTAINS PORK.
Load more

Recommended publications
  • Yeast Extract a Treasure from Nature for Food
    YEAST EXTRACT A TREASURE FROM NATURE FOR FOOD WHITE PAPER Content I. What is yeast extract? P. 4 A few definitions and historical facts Yeast definition Yeast has been used as a natural origin food ingredient for centuries Yeast extract as a natural flavoring ingredient Yeast extract is an ingredient from nature Yeast extract is coming from yeast Composition of yeast extract Yeast extract as a food ingredient Natural ingredient Yeast extract and gluten 100% vegan An ingredient which fits a non-GMO approach A Halal and Kosher certified ingredient Process resistant II. How is yeast extract produced? P. 8 Fermentation Breakage Separation Different forms of yeast extract III. What are the main uses of yeast extract? P.12 Yeast extract main applications in food industries A natural and culinary ingredient from yeast Yeast extract in your kitchen Taste What is taste? What is yeast extract taste? Zoom on the diversity of yeast extract tastes Focus on umami taste How does yeast extract improve taste in food? Let us see the properties of yeast extract with a few examples of recipes Nutritional profile improvement Major public health issues explain current trends in nutrition Salt reduction Sugar reduction Fat reduction Clean label IV. Biospringer is an expert of yeast extract P.20 Our technical expertise Expert on taste building Local teams worldwide | Biospringer WHITE PAPER owadays, food manufacturers have several challenges to Nface when responding to consumer trends. Consumers are more and more careful about the composition and the quality of the products they eat: naturalness, nutrition and pleasure are essential criteria in the purchase decision.
    [Show full text]
  • Dining Guide Vegetarian Visitor Trays • Between 6:30 A.M
    Additional Meal Options for Family & Visitors : Dining Guide Vegetarian Visitor Trays • Between 6:30 a.m. and 6:00 p.m., visitors can arrange to receive a lunch or dinner tray to a patient’s room for an additional fee. Meals are charged at the time of service (Credit Card Only). • With advance notice, you may be able to personalize your menu selections. • If you contact the central kitchen one hour prior to regular meal service times, we will be happy to serve your tray along with the patient meals. • If you have any questions or would like to purchase a visitor tray please call the central kitchen at ext. 2-5200. Cafeteria • Hours: 6:30 a.m. – 3:30 p.m. In A Rush • Hours: 6:30 a.m. – 4:30 p.m. Open Monday through Friday (excluding holidays) Located on the 2nd floor in the Armour Academic Center building. • Offers a wide variety of hot & cold menu items Nutrition – including freshly prepared custom made salads, sandwiches, a rotating build your own station, The Key to Unlocking Good Health along with hot soups, desserts and several comfort food items. Our chefs at Rush have developed a menu to not only • Serves Intelligentsia coffee and many specialty coffee entice your taste buds but also meet your nutrition options as well as fresh fruits, homemade baked needs during your stay. goods, smoothies and more. Daily Orders Vending Machines • Hours: 24hrs/day You will be given a menu form to make your selections for Breakfast, Lunch and Dinner the next day . Located throughout the Medical Center.
    [Show full text]
  • KITCHEN HELP 5 the Condiment Station Sorting and Storing Food
    The Condiment Station: Sorting & Storing Food The Condiment Station: Sorting and Storing Food Bridging the Employment Gap 2008 Kitchen Help 183 The Condiment Station: Sorting & Storing Food Bridging the Employment Gap 2008 Kitchen Help 184 The Condiment Station: Sorting & Storing Food The Condiment Station: Sorting & Storing Food This unit will provide strategies for helping students to identify pre-packaged condiments. They will experience a situation they may encounter in the workplace: refilling a condiment station and napkin containers. They will also learn to refill containers on tables, such as salt and pepper shakers. Safe storage requirements of different foods will be discussed briefly. PREREQUISITE OR ADDITIONAL SKILLS NOT TAUGHT IN THIS UNIT • Concepts of same and different, full and empty, part-full • Ability to classify and sort • Colour recognition • Good oral vocabulary of food words • Some sight vocabulary, especially of food words • Experience eating in restaurants, sit-down and take-out • Recognition of what ketchup, vinegar, mustard, etc. are • Some letter/sound knowledge • Experience with storing food at home OBJECTIVES Students will • Recognize labels on condiment packages, using clues such as pictures, initial letters, colours, etc. • Sort according to criteria • Place napkins in a box or refill container • List types of food And their storage paces • Stock a condiment station, matching packages with their correct containers • Find a requested food item • Know how to safely store different types of food (fridge, freezer, shelf, etc.) MATERIALS • Cereals, cans of soup, cans of vegetables etc (use empty and clean containers, or full) • Packets of condiments: salt, pepper, sugar, brown sugar, sweetener, milk, creamer, butter, jam, ketchup, vinegar, mustard, relish, etc.
    [Show full text]
  • The Effect of Processing on the Glucosinolate Profile of Mustard Seed
    The effect of processing on the glucosinolate profile of mustard seed Katherine Cools, and Terry, L.A.* Plant Science Laboratory, Cranfield University, Bedfordshire, MK43 0AL, UK. * Corresponding author. E-mail address: [email protected] (L.A. Terry) Tel.: +44-7500-766-490 Co-author e-mail address: [email protected] (K.Cools) Abstract Brassica juncea mustard seed are used to make mustard paste or condiment. Mustard seed contains glucosinolates which are converted to isothiocyanates following cell disruption by the enzyme, myrosinase. Isothiocyanates are sulphur-containing compounds which give a pungent flavour to the mustard condiment. Three mustard seed cultivars from two seasons were processed into Dijon- and wholegrain-style mustard and glucosinolates and isothiocyanates analysed. Canadian cv. Centennial tended to contain higher glucosinolates compared with the French cv. AZ147 and Ukrainian cv. Choraiva. Conversion of the mustard seed into a wholegrain condiment had less effect on total isothiocyanates and sinigrin content compared with the Dijon preparation. The Canadian mustard cultivars produced wholegrain-style mustard with higher total isothyocyantes and sinigrin compared with the French and Ukrainian cultivars. In summary, results herein suggest that Canadian mustard seed cvs. Centennial and and Forge, and wholegrain processing may result in a condiment with greater bioactive composition. Keywords: Brassica juncea, condiment, cultivar, isothiocyanate, sinigrin. 1 1. INTRODUCTION Brassica juncea L. (syn. Sinapis juncea L.) is a hydrid between B. rapa and B. nigra giving it the characteristics of rapid growth from B. rapa and the mustard oil of B. nigra. There are two forms of B. juncea; the oilseed type and the vegetable type which is used for its edible leaves, stems and roots (Dixon, 2007).
    [Show full text]
  • Download Chapter 9
    ITE BS V E IS I W T R O U U R O T W I E S I B V S I T E A guide to sustainable menus A step by step approach to sustainablility November 2019 Chapter 9 Choosing your sustainable condiments, seasonings, sweeteners, and fats CHAPTER 9 Choosing your sustainable condiments, seasonings, sweeteners, and fats Sustainable condiments, 1 seasonings, sweeteners, and fats Why consume condiments, seasonings, sweeteners, and fats? Condiments, seasonings, sweeteners, and fats are ways to add flavour to your prepared meals! In addition, small amounts can enhance synergistic nutrient properties192 that may not be found in prepared meals. For example, consuming tomatoes with olive oil has been found to enhance the function of nutritional compounds in tomatoes.193 Why are sustainable condiments, seasonings, 126 sweeteners, and fats important? Sustainable condiments, seasonings, sweeteners, and fats are local products which support local economies, are created with whole ingredients and minimize waste. Using a variety of these products also moves away from reliance on the production of staple products such as salt and pepper, thereby encouraging a diversity of crops grown sustainably, globally. It also widens the taste palate of your clientele. How do sustainable condiments, seasonings, sweeteners, and fats impact health? Condiments, seasonings, sweeteners, and fats can be a source of hidden calories. However, they are good for your health when consumed responsibly. Consumption in small amounts is harmless; 2019 however, large amounts of any product can result in an excess of — sodium or sugar, for example, and have detrimental effects on health and the environment.
    [Show full text]
  • Al'fez Recipe Book
    Al’Fez Recipe Booklet Al’F ez p rod uc ts d on ’t c o n t a i n a n y a r t i ë c i a l a d Al’Fez is a premium food range inspired by the d i t cuisines of North Africa and the Middle East. i v e At the heart of every Al’Fez product lays the promise of discovery; s and we have put together a delightful selection of North African and Middle Eastern inspired products for you to enjoy. Sauces, dressings, spice blends and core ingredients help you to quickly and easily recreate Moroccan and Lebanese classics: from tagines to spiced couscous and delicious falafel to aromatic kebabs. Discover a whole new world with Al’Fez Discover a whole new world online at... alfez.com | alfez.nl @alfezuk @alfezuk Al’Fez Tear & Share Flatbread Recipe Suggestions: 4 Authentic Flatbreads with a Spicy Moroccan Top with crumbled Feta Cheese, Rocket Leaves, Olives, Seasoning Mix Toasted Pine Nuts or Pomegranate Seeds - or drizzle with Lemon Juice for some extra zing! Add a touch of the exotic to your meal with these deliciously moreish Moroccan style flatbreads. Topped with our house-blend • Mix Moroccan Seasoning with oil of spices, these breads make a delicious appetiser or meal • Spread Seasoning on bread accompaniment. • Grill or Bake • Top and serve as desired Figs, Feta & Rocket Olives, Onion & Try with Parsley Za’atar too! Beetroot, Carrot& Goats Labneh Za’atar Al’Fez Za’atar Spice Blend Cheese Salad A herby and aromatic blend of Thyme and Sesame Seeds Za’atar is a versatile, fragrant and tangy seasoning mix that is used throughout Middle Eastern cuisine to add warmth and subtle nuttiness to dishes.
    [Show full text]
  • Wasabi – Eutrema Japonicum
    Did You Know? Wasabi – Eutrema japonicum • Is in the Brassicaceae family, the same family as horseradish, mustard, cabbage and kale • Japanese horseradish is a common name (although it is not in the same genus as horseradish) • Prepared wasabi comes from grating the rhizome of the Eutrema japonicum plant • Most commonly sold as a dried powder or as a paste in a tube • Originated in Japan, and can be traced back to 794 CE • The condiment sold as wasabi often contains no wasabi at all, but is rather a mixture of horseradish, mustard and food coloring • Leaves, rhizomes, stems (petioles) and flowers of the wasabi plant are edible • Grate the wasabi rhizome just before serving as it loses flavor 10- 15 minutes after it has been prepared • Traditionally, the grater used to prepare wasabi was made from a piece of dry sharkskin stapled to a wooden paddle. Grating was done by pressing the rhizome onto the paddle and moved in a circular motion until a paste formed. • Studied for medicinal uses, including as an anti-inflammatory, anti-bacterial and to reduce risk of osteoporosis, heart disease, and cancer • Is high in antioxidants, vitamin C and contains some vitamin A and iron • Wasabi grows in cool, shady conditions in temperate regions (45-70˚F), preferring high humidity during the summer months and ample water. • Wasabi requires 18 months and up to three years of growth to reach maturity • Commercially, wasabi is grown in northern Japan, parts of China, Taiwan, Korea and New Zealand. The right climate balance for successful wasabi growth can be found in North America in the rain forests on the Oregon Coast and parts of the Blue Ridge Mountains in North Carolina and Tennessee.
    [Show full text]
  • Natural Wasabi -Japan Gold
    AUTHENTIC PRODUCT OF JAPAN TM Our authentic Real WASABI is carefully nutured in freshwater for 2-3 years. It is then harvested and delicately processed because of its perishable nature and for it natural genuine flavor. AUTHENTIC MUSO Group & Mission JAPANESE MUSO Group is originated from Macrobiotic Association established in 1953 and is a wholesaler specializing in no color & flavor added - Real Wasabi Grown in Japan natural and authentic traditional Japanese Foods. - No Horseradish Added As the leading exporter in the past decades, MUSO has - No Artificial Colors and Flavors Added been dedicated to selecting the best quality Japanese foods and ingredients as well as supplying more than 400 - Non-GMO sku to over 40 countries. - Vegan As your best source and partner for the finest Japanese foods and innovative natural foods, MUSO keeps striving to assist you in creating a healthy and cultural lifestyle. MUSO’s Wasabi is not made with horseradish MUSO’s Products or dried powder. It is made with genuine Real Non-GMO, No MSG, No Artificial Additives & Colorings WASABI from the major production area of authentic wasabi(Wasabi Japonica) in Japan. Manufactured by the most trusted and diligent Japanese Its carefully selected all natural ingredients give artisans & produced in a traditional and authentic way. All Natural the real experience of the sharp & pungent Built on Macrobiotic principles and are Vegan. flavor of real wasabi. This zesty condiment for Certified Organic, Gluten-Free, Kosher, Prepared in a Tube sushi, seafood & meat can be added to sauces, and/or Non-GMO Verified dressings and dips to get that unique, pleasant Suitable for Vegans Carefully selected from high quality ingredients and eye-watering effect.
    [Show full text]
  • History of Erewhon 1
    HISTORY OF EREWHON 1 HISTORY OF EREWHON - NATURAL FOODS PIONEER IN THE UNITED STATES (1966-2011): EXTENSIVELY ANNOTATED BIBLIOGRAPHY AND SOURCEBOOK Copyright © 2011 by Soyinfo Center HISTORY OF EREWHON 2 Copyright © 2011 by Soyinfo Center HISTORY OF EREWHON 3 HISTORY OF EREWHON - NATURAL FOODS PIONEER IN THE UNITED STATES (1966-2011): EXTENSIVELY ANNOTATED BIBLIOGRAPHY AND SOURCEBOOK Compiled by William Shurtleff & Akiko Aoyagi 2011 Copyright © 2011 by Soyinfo Center HISTORY OF EREWHON 4 Copyright (c) 2011 by William Shurtleff & Akiko Aoyagi All rights reserved. No part of this work may be reproduced or copied in any form or by any means - graphic, electronic, or mechanical, including photocopying, recording, taping, or information and retrieval systems - except for use in reviews, without written permission from the publisher. Published by: Soyinfo Center P.O. Box 234 Lafayette, CA 94549-0234 USA Phone: 925-283-2991 Fax: 925-283-9091 www.soyinfocenter.com [email protected] ISBN 978-1-928914-33-4 (History of Erewhon) Printed 2011 April 4; revised and enlarged 2011 April 30 Price: Available on the Web free of charge Search engine keywords: Erewhon Trading Co. Erewhon Trading Company Erewhon Inc. Erewhon, Inc. Copyright © 2011 by Soyinfo Center HISTORY OF EREWHON 5 Contents Page Dedication and Acknowledgments .............................................................................................................................. 6 Preface, by James Silver .............................................................................................................................................
    [Show full text]
  • Free Glutamate Content of Condiment and Seasonings and Their Intake in Bogor and Jakarta, Indonesia
    Food and Nutrition Sciences, 2011, 2, 764-769 doi:10.4236/fns.2011.27105 Published Online September 2011 (http://www.SciRP.org/journal/fns) Free Glutamate Content of Condiment and Seasonings and Their Intake in Bogor and Jakarta, Indonesia Nuri Andarwulan1,2*, Lilis Nuraida1,2, Siti Madanijah1,3, Hanifah N. Lioe1,2, Zulaikhah1 1Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, Bogor Agricultural University, Bogor, Indone- sia; 2Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural Univer- sity, Bogor, Indonesia; 3Department of Community Nutrition, Faculty of Human Ecology, Bogor Agricultural University, Bogor, Indonesia. Email: *[email protected] Received May 21st, 2011; revised July 26th, 2011; accepted August 3rd, 2011. ABSTRACT Free glutamate has been known as flavor enhancer. Commercially, free glutamate is available in form of monosodium glutamate (MSG) crystal. Seasoning or premix may also contain free glutamate or MSG. The aim of the present study was focus on the determination of the usage and potential/actual exposure of consumers to free glutamate from condi- ment and seasonings. There were several steps of the study, i.e. survey, laboratory analyses, data analyses, and evalua- tion of total exposure of free glutamate from condiment and seasonings. The survey was conducted to the 110 house- holds in Bogor (rural) and 112 households in Jakarta (urban). The samples of condiment/seasoning were analyzed by using high performance liquid chromatography (HPLC) with fluorescent detector. The condiment/seasonings were categorized into 15 types, i.e. sweet soy sauce, salty soy sauce, fermented soybean paste, tomato sauce, MSG, premix seasoning, fermented fish/shrimp paste, chili sauce, ready to use seasoning, seasoned flour, dip and sauce, mayonnaise and mustard, spread, oyster and fish sauce, and teriyaki and others.
    [Show full text]
  • CORE FOOD PLAN Comprehensive Guide
    CORE FOOD PLAN Comprehensive Guide Version 3 Table of Contents Why the Core Food Plan? ............... 3 Features of the Core Food Plan ...... 4 Touring Through the Food Plan ....... 8 Frequently Asked Questions ......... 18 Resources and Tools for Success .. 26 © 2016 The Institute for Functional Medicine Why the Core Food Plan? The Core Food Plan (CFP) is designed for those who are interested in: n Core principles of healthy eating n Health maintenance n Disease prevention n Awareness of one’s relationship with food The CFP is a first step towards healthier eating and is designed to encourage eating in a way that will nourish and energize the body. It is based on current research on what and how people should eat in order to live long, healthy lives. It takes elements from the Mediterranean diet and the hunter-gatherer approach (sometimes referred to as the “Paleo” diet), and encourages eating low-glycemic carbohydrates. This food plan can be easily changed to suit personal preferences and health needs. It is available with vegetarian and vegan modifications, and can accommodate foods from virtually any culture. This Comprehensive Guide provides tools and information that will make it easy to tailor the food plan based on individual needs. In addition to plan details, this guide answers many questions that might arise when beginning a new food plan. We call this a “core” food plan because it lays the foundations for eating well that will carry an individual throughout life. The CFP uses the basic principles of “food as medicine” to support an individual’s health goals and improve his or her relationship with food.
    [Show full text]
  • Soy Foods Your Health Is Growing
    Provided by your food co-op A L L A B O U T The benefits of soyfoods F LORIDA Honest Weight Food Co-op, Inc. Ever’man Natural Foods 484 Central Ave., Albany 315 W. Garden St., Pensacola Hungry Hollow Co-op The evidence that soy can positively impact New Leaf Market 841 Chestnut Ridge Rd., Chestnut Ridge Soy Foods your health is growing. The USDA recommends 1235 Apalachee Pkwy, Tallahassee Lexington Cooperative Market GEORGIA 807 Elmwood Ave., Buffalo 25 grams of soy protein per day to lower Life Grocery & Cafe Syracuse Real Food Co-op 1453 Roswell Rd., Marietta 618 Kensington Rd., Syracuse cholesterol and improve heart health. Soyfoods Sevananda Natural Foods Market NORTH CAROLINA are rich in a group of compounds called 467 Moreland Ave. N.E., Atlanta Chatham Marketplace KENTUCKY 480 Hillsboro St., Pittsboro isoflavones, which may have some good effects Good Foods Market & Cafe Deep Roots Market on health. 455-D Southland Dr., Lexington 3728 Spring Garden St., Greensboro MAINE French Broad Food Co-op 90 Biltmore Ave., Asheville Blue Hill Co-op Community Market & Cafe Hendersonville Isoflavones are one type of a larger group TEMPEH NUTRITIONAL 4 Ellsworth Rd., Blue Hill Community Co-op 715 Old Spartanburg Hwy., INFORMATION Rising Tide Community Market of chemicals called phytochemicals (plant Hendersonville 323 Main St., Damariscotta Tidal Creek Cooperative chemicals). Phytochemicals are compounds with MARYLAND Food Market Nutrients in one serving of tempeh (2.6 oz.) Silver Spring Co-op 5329 Oleander Dr., Ste. 100, a wide range of effects on health and they are 8309 Grubb, Silver Spring Wilmington found only in plant foods (grains, beans, fruits, Takoma Park Co-op Weaver Street Market 201 Ethan Allen, Takoma Park 101 E.
    [Show full text]