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The Frozen Foods Section

How to Shop

  • Stock up on fruits and vegetables, especially if you live in an area where locally grown items are hard to get. "Frozen produce is often just as nutritious as fresh, because it's picked when it's fully ripe and processed immediately," says Newgent. A freezer full of a variety of vegetables helps ensure that you get your five-a-day.
  • Double-check sodium and other nutrient counts. Choose frozen entrées with less than 800 milligrams of sodium per serving. Also, look for a balance of lean protein (chicken, seafood, soy) and carbohydrates, plus at least one serving (preferably two) of vegetables.
  • Squeeze containers: The food inside should feel solid, and the box shouldn't be torn or bulging. Beware of ice crystals at the corners or seams, which could indicate improper storage.

How to Store

  • Set your freezer to 0°F and keep it at least two-thirds full but not overflowing. (An overstuffed or empty freezer is inefficient.) Place an open box of baking soda inside to absorb odors.


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