Cheap frozen and canned produce can match fresh nutrition—watch for additives
Amid cost‑of‑living pressures, frozen and canned fruit and vegetables are cheaper, last longer and can largely match the nutrition of fresh options for most nutrients; freezing preserves nutrients well and can even boost vitamin C in some cases, while canning can reduce certain water‑soluble vitamins. There's a small risk of Listeria with some frozen products, mitigated by cooking. When shopping, choose no‑salt‑added or juice‑packed options, drain and rinse to lower sodium, and use dried beans/lentils for value; dried fruit should be limited due to high sugar content. Overall, these pantry staples can substitute for fresh in many meals with mindful choices and preparation.
