When it comes to vegetables, fresh is often seen as the gold standard—but is it always the best option? The truth is, each form has its place in a healthy kitchen.

Fresh: Great for raw eating and salads. Most flavorful and nutrient-rich if eaten soon after harvest. Frozen: Picked and frozen at peak ripeness, often retaining most nutrients. Ideal for cooking and budget-friendly. Canned: Convenient and long-lasting, though often high in sodium. Choose low-sodium options and rinse before use.

The best approach? Mix and match! Use fresh when in season, frozen for stir-fries and soups, and canned when convenience matters. With a little planning, all three can play a role in balanced eating.