Mr. Rawles,
The recent article, “Staple Food Storage by the Numbers by Paul B.,” offers good insight into how to calculate for food storage and what foods offer more versus others. Following his idea, I went to Self magazine’s mentioned web site nutritiondata.self.com to see about other foods I had been planning on storing. When I looked into the kidney beans information provided by Paul, I noticed that the nutrition data provided in his article was based upon raw red kidney beans. The problem with uncooked beans is not only the difficulty in eating them, but they are potentially toxic when consumed if they are not cooked. For cooked kidney beans, the nutritive value is a bit lower as well, and should be accounted for when doing the math on food storage. Regards, Matt S.
Letter Re: Staple Food Storage by the Numbers
