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Rehydration Chart HarmonyHouseFoods

-VEGETABLESYIELD BY VOLUME*YIELD BY WEIGHT*Br occoli Flowerets1 cup yields 3 cups2 oz. yields 14 cup yields 3 cups2 oz. yields 14 cup yields 4 cups4 oz. yields 21 cup yields 3 cups2 oz. yields 12 cup yields 1 cups oz. yields 3 cup yields 2 cups3 oz. yields 10 cup yields 3 cups6 oz. yields 20 een Beans1 cup yields 3 cups2 oz. yields 13 o Dices1 cup yields 2 cups1 oz. yields 12 cup yields 1 cups oz. yields 4 , Fancy1 cup yields 1 cups oz. yields 3 , Shitake1 cup yields 1 cup oz. yields 6 cup yields 3 cups3 oz. yields 16 cup yields 3 cups2 oz. yields 16 Peas1 cup yields 2 cups4 oz. yields 14 Potatoes1 cup yields 2 cups4 oz. yields 16 , Mixed1 cup yields 2 cups2 oz. yields 14 , Diced1 cup yields 2 cups3 oz. yields 12 Flakes1 cup yields 1 cups1 oz. yields 8 Dices1 cup yields 1 cups2 oz.

Dehydrated vegetables maintain a high level of their nutritive value and can be used in a variety of recipes. To rehydrate vegetables, combine 1 part vegetable with 2 parts water. Then, simmer for about 10-15 minutes, or soak for 1-2 hours. It is not necessary to rehydrate vegetables prior to using them in a recipe that requires cooking.

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Transcription of Rehydration Chart HarmonyHouseFoods

1 -VEGETABLESYIELD BY VOLUME*YIELD BY WEIGHT*Br occoli Flowerets1 cup yields 3 cups2 oz. yields 14 cup yields 3 cups2 oz. yields 14 cup yields 4 cups4 oz. yields 21 cup yields 3 cups2 oz. yields 12 cup yields 1 cups oz. yields 3 cup yields 2 cups3 oz. yields 10 cup yields 3 cups6 oz. yields 20 een Beans1 cup yields 3 cups2 oz. yields 13 o Dices1 cup yields 2 cups1 oz. yields 12 cup yields 1 cups oz. yields 4 , Fancy1 cup yields 1 cups oz. yields 3 , Shitake1 cup yields 1 cup oz. yields 6 cup yields 3 cups3 oz. yields 16 cup yields 3 cups2 oz. yields 16 Peas1 cup yields 2 cups4 oz. yields 14 Potatoes1 cup yields 2 cups4 oz. yields 16 , Mixed1 cup yields 2 cups2 oz. yields 14 , Diced1 cup yields 2 cups3 oz. yields 12 Flakes1 cup yields 1 cups1 oz. yields 8 Dices1 cup yields 1 cups2 oz.

2 Yields 10 Powder (paste)1 cup yields 2 cups5 oz. yields 16 Powder (sauce)1 cup yields 6 cups5 oz. yields 52 Soup Mix1 cup yields 6 cups3 oz. yields 52 , Diced1 cup yields 2 cups1 oz. yields 12 VEGETABLESD ehydrated vegetables maintain a high level of their nutritive value and can be used in a variety of recipes. To rehydrate vegetables, combine 1 part vegetable with 2 parts water. Then, simmer for about 10-15 minutes, or soak for 1-2 hours. It is not necessary to rehydrate vegetables prior to using them in a recipe that requires cooking.*Note: Vegetable weights will vary from crop to crop due to density, and other growing factors. These yields ar e approximate based on extensive actual kitchen BY VOLUME*YIELD BY WEIGHT*Corn, Super Sweet1 cup yields 1 cup1 oz. yields 4 ozPeas, Green Garden1 cup yields 1 cup2 oz.

3 Yields 8 cup yields 1 cup2 oz. yields 6 , Sliced1 cup yields 1 cup oz. yields 3 DRIED VEGETABLEST hese light, airy vegetables can be eaten raw or rehydrated instantly in water. To rehydrate, add 1 cup of water to 1 cup of vegetables. Then, heat and BY VOLUME*YIELD BY WEIGHT*Apple Dices1 cup yields 1 cup1 oz. yields 4 Dices1 cup yields 1 cup oz. yields 3 Slices1 cup yields 1 cup2 oz. yields 4 , Whole1 cup yields 1 cup1 oz. yields 4 Dices1 cup yields 1 cup1 oz. yields 4 Dices1 cup yields 1 cup1 oz. yields 4 Chunks1 cup yields 1 cup1 oz. yields 4 , Whole1 cup yields 1 cup oz. yields 3 cup yields 1 cup1 oz. yields 4 cup yields 1 cup1 oz. yields 4 cup yields 1 cup oz. yields 3 DRIED FRUITOur fresh-tasting freeze dried fruit is a customer favorite and easy to use. You can eat these fruits directly from the container for a healthy snack or rehydrate them instantly in water or milk.

4 For a delicious pie or pastry filling, add 1 cup of water to 1 cup of BY VOLUMEYIELD BY WEIGHTL entils1 cup yields 2 cups4 oz. yields 16 Peas1 cup yields 2 cups5 oz. yields 16 Beans1 cup yields 2 cups4 oz. yields 16 Beans1 cup yields 2 cups4 oz. yields 16 Beans1 cup yields 2 cups4 oz. yields 16 eat Northern Beans1 cup yields 2 cups4 oz. yields 16 Kidney Beans1 cup yields 2 cups4 oz. yields 16 Beans1 cup yields 2 cups4 oz. yields 16 Beans1 cup yields 2 cups4 oz. yields 16 BEANS & LEGUMESNo sorting, cleaning, or soaking is necessary for our dried beans and legumes. Simply add 1 cup of water to 1 cup of beans, simmer for 10-15 minutes, and enjoy!TVPYIELD BY VOLUMEYIELD BY WEIGHT1 cup yields 3 cups4 oz. yields 20 cup yields 1 cups2 oz. yields 6 Bits1 cup yields 2 cups4 oz. yields 16 Bits1 cup yields 2 cups4 oz yields 14 Flavored Bits1 cup yields 2 cups4 oz yields 12 Chunks1 cup yields 1 cups3 oz.

5 Yields 6 TVP1 cup yields 2 cups3 oz. yields 14 can be added directly to soups and stews, or rehydrated for a healthy, meatless option. To rehydrate, add 2 cups of water to 1 cup of TVP and soak or simmer for 5-10 minutes. Because this product is already precooked, you can use it raw. Try sprinkling TVP on a salad or pizza, or eat it as a snack. 2016 Harmony House Foods, Inc. All rights Chart conversion Chart provides quick and easy access to Rehydration instructions and yield (by weight and volume) of our products. These tips will maximize your use of dry-food ingredients and ultimately provide more cost savings. All of our dried vegetables, fruits, beans, and legumes are non-GMO and gluten free enjoy!


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