In general:
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Buy fresh vegetables in season. They cost less and are likely to be at their peak flavor.
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Stock up on frozen vegetables for quick and easy cooking in the microwave.
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Buy vegetables that are easy to prepare. Pick up pre-washed bags of salad greens and add baby carrots or grape tomatoes for a salad in minutes. Buy packages of such as baby carrots or celery sticks for quick snacks.
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Use a microwave to quickly “zap” vegetables. White or sweet potatoes can be baked quickly this way.
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Vary your veggie choices to keep meals interesting.
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Try crunchy vegetables, raw or lightly steamed.
For the best nutritional value:
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Select vegetables with more potassium often, such as sweetpotatoes, white potatoes, white beans, tomato products (paste, sauce, and juice), beet greens, soybeans, lima beans, winter squash, spinach, lentils, kidney beans, and split peas.
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Sauces or seasonings can add calories, fat, and sodium to vegetables. Use the Nutrition Facts label to compare the calories and % Daily Value for fat and sodium in plain and seasoned vegetables.
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Prepare more foods from fresh ingredients to lower sodium intake. Most sodium in the food supply comes from packaged or processed foods.
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Buy canned vegetables labeled “no salt added.” If you want to add a little salt it will likely be less than the amount in the regular canned product.
