Spring is only a few weeks away and that means fresh produce will be available at local farmer's markets very soon.But nutritionists will tell you healthy veggies can also be found in your freezer or cupboard shelves all year long.
"Research shows that fresh, frozen and canned vegetables are nutritionally equivalent because of their time of harvest and processing," said registered dietician Marie Spano.
That's right, frozen and canned vegetables are good for you too, because most are packed right after picking, which means they are full of nutrients.
"Vegetables picked at their peak time of ripeness retain more of their vitamins, minerals and antioxidants," Spano said.
But beware of the salt, especially in canned veggies. Try to buy those without salt.
Knowing the best way to prepare them also helps. Don't over boil them, no matter what form they're in.
"You want to cook vegetables in as little water as possible, so microwaving, steaming and stir frying are some of your best cooking methods," Spano said.
