We’ve let too many fresh veggies rot in our fridge to not consider more long-lasting options. So, when it comes to canned vs. frozen vegetables, which are more nutritious? We asked a dietitian for the answer.
“While fresh vegetables are always preferred, if [they’re] going to rot in your refrigerator and get thrown out, then it doesn’t matter,” says Stoler. Flash-frozen vegetables are closest to fresh, in case you’re guilty of letting veggies go bad in the crisper drawer on a regular basis. But for certain veggies—like salad greens, cucumbers and cabbage—fresh is usually the only way to buy. In that case, you can also always freeze the fresh veggies before they go bad. Stoler freezes hers to repurpose down the road in soups, stews and other dishes.
Don’t stress over the differences too much. In the end, getting more plants into your diet is the way to go, no matter how they’re packaged. “Whatever vegetables people are able and willing to eat, they should,” Stoler says. “Your cells don’t care how they were stored, just as long as you eat them.”