Health Watch - Eating Green: Beyond Fresh
Health Watch is a Public Service of the Office of News and Publications and is intended to provide general information only and should not replace the advice of a medical professional. You should contact your physician if you have questions about any of these topics.
This week on Health Watch, we’re talking about eating green. Fresh green vegetables are an essential part of the diet, but fresh isn’t always the best option. When vegetables are out of season or when you don’t have the chance to get to the store, your freezer or pantry can come to the rescue.
To make sure you get all the green vegetables you need in a healthy diet, a good strategy is to choose as much seasonal fresh produce as possible and then augment that with frozen and canned vegetables. Dr. Jo Ann Carson, a registered dietitian at UT Southwestern Medical Center, says frozen and canned vegetables can be as nutritious as fresh because they’re picked, then frozen or canned at the peak of their season.
When looking at frozen or canned vegetables, be sure to read the label to look for added ingredients. Canned vegetables can be high in sodium, and frozen vegetables may include sauces or butter. Look for low-sodium canned vegetables and frozen vegetables without extra ingredients.
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