We rehabilitate the preserves
Shunned for many years, relegated to the rank of food “to help out”, canned products have long had a bad press. Fortunately, this trend is now tending to be reversed. Tins of chickpeas, canned fish and vegetables in jars are making a comeback on our plates, and that’s good. In addition to the time saving that this represents, it is also a way to eat healthily, on the cheap. Contrary to popular belief, canned foods are not devoid of nutrients. On average, 70% of the vitamins and minerals are preserved during the canning process, although this may vary from product to product. The tomato, for example, contains more antioxidants when canned. Even if nothing beats the taste of a fresh tomato, the speed, cost and quality of the preserves are significant assets.
Read also: Rising prices: how to control your food budget?
Our advice: give preference to canned fish and vegetables “naturally”, in brine or in oil. They are the least rich in salt and sugar, and you can accommodate them as you see fit.
We adopt frozen foods (but not just any)
Like canned food, frozen products are real allies for controlling your budget, and saving time, if you know how to choose them. Indeed, in the department, all frozen foods are not equal. Quiches, pizzas, and other prepared meals quickly add to the bill, and generally contain unwanted additives. This is why it is better to turn to raw products, such as fish fillets, and already minced onions, rather than breaded fish or pan-fried vegetables already seasoned.
The other advantage of frozen fruits and vegetables is that they can be eaten out of season. Convenient when you crave raspberries in the middle of winter, or cauliflower in summer. As for the nutritional aspect of the products, once again, there is nothing to worry about. Cold storage slows the degradation of nutrients, and preserves them as well as possible.
We focus on seasonal products
If you pay attention to prices in stores, you have certainly noticed that the prices of fruits and vegetables vary depending on the time of year. No wonder, because the costs largely depend on the availability of the products. So when it’s high season, they are more economical. Conversely, out of season, fruits and vegetables require more resources, or must be imported. As a result, this affects your bill, and you pay more for the product than usual.
Beyond the economic aspect, seasonal products are also tastier and better supplied with nutrients. There is therefore not only one advantage to eating in season, but three, even four. This is indeed one of the keys to reducing the environmental impact of our plates.
Right away, discover our top 10 cheap foods, as well as our favorite healthy recipes for small budgets.
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