February 2: Switch from Canned Veggies to Frozen

Canned vegetables are high in sodium, while frozen vegetables (without added sauces) usually have no added sodium.  Buy the large economy size bags, pour out the amount you need for your meal, close the bag with zip closure or twist tie and stick back in the freezer until next time!

Making this change will significantly reduce your sodium intake, promote a lower blood pressure and reduce heart disease risk!

Comparison of sodium content in various options of green beans:

Canned green beans:  ~178 mg per ½ cup

Frozen green beans:  ~3 mg per ½ cup

Fresh green beans: ~1 mg per ½ cup

Check out yesterday's tip: Start Slimming Down Your Recipes