Frozen green beans are half the cost of fresh ones and retain more vitamins A and C than other frozen vegetables.
Frozen peas are one of the cheaper frozen vegetables and retain more of their vitamin C than fresh peas that have been stored for five days.
Frozen blackberries are cheaper on average than fresh ones.
*Choose sustainably and organically grown produce since they retain their healthful phytochemicals, better than conventionally grown produce.
*Choose whole, over cut, peeled or shelled produce. When the peel is removed, fiber and other nutrients go with it.
*Eat frozen foods within 4 weeks so you get them at their highest nutrient content. Significant losses of vitamin C occur in frozen produce after 12 weeks.
Frozen seafood is typically cheaper as well and often of higher quality than fresh fish. Choose fatty varieties like salmon, trout and sardines, which are higher in omega-3 fats.
I keep a seafood watch guide – from the Monterey Bay Aquarium – in my wallet, which helps me make the best sustainable seafood choices where I live, whether I’m shopping for fish or eating at a restaurant. Their Seafood Watch program helps consumers choose seafood that’s fished or farmed in ways that support a healthy ocean, now and for future generations.