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While in a culinary school, I was asked to do something from our class that we hope to prevent our most of our people who want to: mathematics.
What we are calculated was the actual value of substances based on how much it is mainly the amount of a given item. Think of the banana peel, bell peppers, celery tips and unavoidable food waste.
According to an item with a weight, the productivity of a substance factor in order to consider how the cooks will take into account the culinary mathematical terms, the productivity of the chefs to consider it to consider a dish.
Need to calculate any element in your home cooked food? Of course not. (And rather, isn’t it hopefully? The state of the economy and Price of eggsWe may have some.) But the culinary mathematics can help you determine what time you spend in the product corridor than what you do potentially wasted.
Although you’re about saving pennies or keeping the environment in mind Food waste (Or you would like to do both), taking into account how much they can consume, there are food items with lower value.
Calculation of the value based on edible productivity of fruits and vegetables
Fruits and vegetables offer different general value when the edible product is considered.
Do not be afraid, this is not a training session trying to measure the weight of banana shells or set a percentage for how much the pumpkin ends. Even cooks use necessary set out On average, how much a given item can be used.
The identification of the actual value of the composition also covers the calculation of a new price based on the edible section. For example, the head of the cauliflower is $ 1.49 per pound, and only 55% of it is useful – after a while – the value of the core and leaves – the value of the price is almost twice. You have to spend about $ 3 for $ 3 for $ 3, but you should use it to use a pound you pay. To determine the actual value, you get the purchase price and divide the decimal productivity as a percentage.
For example: $ 1.49 / .55 = $ 2.70
The head of the care kit has a very low edible product.
Suddenly, the leader of the cauliflower does not seem like a bargain. Think about the cooks’ can regularly use various fruits and vegetables than home chefs. Broccoli trunks can be peeled, cooked and can turn into a broccoli soup cream and can go onions, leather and all in one part and onions.
Lemons and limes are usually zested before receiving sweets and even have pineapple skin culinary applications. Pineapple Rows can even end as a garnish in the cocktail menu. Watermelon hooks can be acid. Do you get watermelon shells at home? I didn’t think so.
Produce the lowest productivity (multiple waste)
When you download the Bell pepper in the market next time, just think you will consume about 65% of the total product.
There is no need to buy bulk with weight to think about how much you can use in fact. Understanding the product of certain items can help you look at the price label a little differently, but also think about how much it takes to garbage.
Here’s the lowest percentage of edible part and therefore there are 12 total items in the food store with the highest waste. .
|
Cabbage |
Each one is $ 2.99 |
55% |
Each $ 5.43 |
|
Asparagus |
$ 2.99 / lb. |
56% |
$ 5.34 / LB. |
|
Broccoli |
$ 2.99 / gang |
61% |
$ 4.90 / bunch |
|
Northern lamp |
$ 2.69 each |
60% |
$ 4.48 each |
|
Green leaf lettuce |
$ 1.99 / head |
67% |
$ 2.97 / head |
|
Bell pepper |
$ 1.50 each |
65% |
$ 2.31 each |
|
Butternut pumpkin |
$ 3.37 each |
66% |
$ 5.10 each |
|
Banana |
45 cents each |
67% |
67 kopecks each |
|
Cantaloupe |
Each $ 4.99 |
50% |
$ 9.98 each |
|
Pineapple |
$ 5.99 each |
52% |
$ 11.52 each |
|
Watermelon |
$ 6.99 each |
47% |
Each one is $ 14.87 |
|
Grapefruit |
$ 2.29 each |
47% |
$ 4.87 each |
According to the US Environmental Protection Agency (Still available), food waste is 60% of greenhouse gas emissions. Although you do not have a way to deal with food waste, although you always bring your grocery bags to yourself (local food waste recycling program, backyard compost pile or a Counter Food Recycling Device), the products you buy, can contribute more than how packaged in the problem.
The berry may seem expensive at first sight, but it is one of the highest production types you can find in the market.
Read more: I reduced my kitchen waste with this small device by 80%
Fruits and vegetables with the highest product (least waste)
Perhaps the table above helps you use the things you receive more or at least you have to adjust your shopping habits or at least you have completed things. Perhaps certain items, especially low-product items, the excessive value of the purchase of certain items is promising. (When you look at you, watermelon.)
Spinach is cheap, it is good for you and results in very little food waste after being prepared.
Fortunately, there are many products in a productive corridor with a high percentage of the parts used. If you are concerned about food waste, it is now time to increase the consumption of the following:
- Green bean (88% can be used)
- Broccoli crowns (95%)
- Button mushrooms (97%)
- Onion (89%)
- Snap Peas (85%)
- Rutabaga (85%)
- Baby spinach (92%)
- Zucchini (95%)
- Tomato (91%)
- Blue Mersine (96%)
- Grapes (92%)
- Plum (94%)
- Strawberries (89%)
