Nutrients in Baby Food Sweet Potatoes – Jar vs. Baked
Jan 31, 2008 Nutrition
Many parents wonder if making homemade baby food will give their litle ones more nutrients than commercial baby food. We have done a s a small breakdown of the nutritional values for Sweet Potatoes; jarred vs. home baked. We used the USDA Nutrient Analysis Database for our calculations.The measurement of both is per 14 grams.
The homemade sweet potatoes are baked, without the skin, no water added. The commercial baby food sweet potatoes are designated as “strained”.
Sweet Potatoes Commercial Baby Food – Vitamin C = 1.4 mg
Sweet Potatoes, Baked (Homemade) – Vitamin C = 4.0 mg
Sweet Potatoes Commercial Baby Food – Water = 11 grams
Sweet Potatoes, Baked (Homemade) – Water = 8 grams
Sweet Potatoes Commercial Baby Food – Vitamin A = 901 mg
Sweet Potatoes, Baked (Homemade) – Vitamin A = 2691 mg
Sweet Potatoes Commercial Baby Food – Calcium = 2 mg
Sweet Potatoes, Baked (Homemade) – Calcium = 5 mg
Many parents find that they are able to puree their sweet potatoes without using any added water. Pureeing sweet potatoes without any added water first, and then adding a wee bit of water per serving if needed, will help keep the nutrient content high. It’s really true that you get more nutrients per $$ when you make homemade baby food! Besides, it just tastes better!
You may be interested in viewing our Cost Comparison Chart or visit the UDSA Nutrient Analysis Database to calculate nutrients if your baby’s favorite foods!
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Our own “yucky” baby food recipe
Jan 31, 2008 Baby Food Recipes Updated, Contests and Giveaways
Due to the many requests of our visitors who have read our February Contest page, I just put up one of my “yucky” baby food recipes! It’s a broccoli, sweet potato, banana mix. Sound yummy to you? Read my “yucky” baby food recipe!
Baby Food Allergies – Parents are Wrong
Jan 31, 2008 Allergies, Dangerous Food Items
Today the BBC is reporting that parents who think their babies have a food allergy are “wrong”.
More than 800 babies were monitored for three years, and more than a third of their parents, mainly mothers, said their child had a food intolerance. But just 27 were allergic to any food at the age of three, and fewer than 60 had a food allergy at any stage.
Carina Venter, a dietician and senior researcher at the University, spent three years studying nearly all the babies born in one year on the Isle of Wight. The babies were studied at six months, one, two and three years of age.
More aware
Dr Venter said: “People have become more aware of food allergies, particularly of peanut allergy.
“Mums tend to put down every rash, tummy ache, diarrhoea and crying to food allergy or intolerance.”
The study, funded by the Food Standards Agency, found parents jump to the conclusion of a food allergy far too quickly.
The appearance of a rash, itching or developing hives or eczema, were the main reasons parents decided their child had a food intolerance. A tummy ache, vomiting, wheeziness and coughing were also factors.
The study also found babies could be allergic to some foods and outgrow this intolerance within a year or two – between 5% and 6% of babies had an allergic reaction to some foods at some point in the three years, but just 27 were left with allergies at the age of three.
You may read the full article here
