Vegetable Water is Valuable Dovet poeer 6 eowe %e eeie VEGETABLES. (The green varieties in particular) are some of our richest food sources of minerals and vitamins and which are necessary for the growth and wellbeing of the children, and maintaining good health and vitality in adults: However, these nutrients are soluble in cooking water and unless this water is used there is an unneces- sary loss of a large proportion of the food value of your vegetables: Vegetables are expensive. Why Permit money to be tipped down the sink . L Use as little water In the cooking of your vegetables as possible because (a) there is then less liquid into which the minerals and vitamins may be dissolved: (6) You will not have remain- ing more liquid than you can reasonably use uP in cooking: 2 Use as stock in the mak- ing of soupS, stews; casser- oles, gravy and sauces rather than watera 3. Give it to the children to drink: 4. Keep in a jug, jar or bowl in a cool place such as a safe or refrigerator: ISSUED BY ThE DEPARTMENT OF HEALTH
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19480305.2.23.3
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New Zealand Listener, Volume 18, Issue 454, 5 March 1948, Page 11
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187Page 11 Advertisement 3 New Zealand Listener, Volume 18, Issue 454, 5 March 1948, Page 11
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