Re: V-8 juice (was Re: Made The Best Soup I Ever Ate!)

[Guest guest]

In addition to tomato juice, other juices in V-8 include carrot and beet juice. These would help to maintain the reddish color. The proportion of the various types of veggies were almost certainly tailored to produce the taste most likely to sell well.

Several constituents such as parley and watercress would be expected to be in lesser amounts than the other vegetables.

V-8 is a wonderful choice in a “convenience” food because of the inclusion of several veggies that most people do not eat very often – parsley, watercress and beets are three. At least I don’t eat those very often and am happy to get them in my V-8. If not for the V-8 my consumption of these would be pretty close to none.

Please note the change in subject heading for this topic.

From: orb85750 <orb85750@...>

Reply-< >

Date: Wed, 05 Mar 2008 19:27:54 -0000

< >

Subject: [ ] Re: Made The Best Soup I Ever Ate!

Hi Rodney:

As a V8 consumer, years ago I researched and read that V8 was

comprised of 87% tomato juice, but this figure is no longer available

on their website or via telephone. Apparently, has decided

that it is in their best interest for marketing reasons not to make

this information public? However, a comparison of the lycopene

content per cup of V8 (17mg, as stated in their FAQ section:

http://www.v8juice.com/FAQ_v8.aspx#lycopene) and the lycopene content

of pure tomato juice (22.9mg, as shown in

http://www.lycopene.org/content.aspx) yields a ratio of about 3/4.

While that is not 87%, it is clear to note that V8 is made up mostly

of tomato juice. Due to this disproportionate ratio, it is missing

most all those phytonutrients present in the great variety of greens.

(Anyone familiar with making their own juice understands that even

small quantities of greens turn your tomato/carrot concoction to a

green-brown, but V8 is still an attractive orange-red. Hmmm.)

-Dave

> > > >

> > > > Last night I made the best soup that I ever ate and I can't cook.

> This

> > > > soup is a slight modification that was listed in message #2761.

> > > >

> > > > 1 head green cabbage (medium head)

> > > > 1 64 oz. container V8 juice (low sodium)

> > > > 1 14 oz. can diced tomatoes (no salt added)

> > > > 1/2 cup of raisins

> > > > 1 cup Splenda

> > > > 2 tablespoons lemon juice

> > > > 1 16oz. jar salsa

> > > > 3 tablespoons olive oil

> > > >

> > > > These ingredients come to about 1400 calories for a huge pot of

> soup. I

> > > > had a bowl for breakfast and I was amazed at the flavor. I am a 65

> year

> > > > old who has no cooking experience; so I figure this is a can't

> miss

> > > > recipe. It took about 30 minutes for the cabbage to get tender and

> then

> > > > I added the Splenda and lemon juice.

> > > >

> > >

> > >

> > >

> >

>