You don’t have to spend a fortune to get the vitamins your body needs.
Clinical dietitian Jane Hjort shares her best tips on how to find budget-friendly sources of essential nutrients without compromising on quality.
Seasonal produce is cheaper and more nutritious
Seasonal vegetables are not only more affordable but also contain higher vitamin levels compared to imported options.
Frozen vegetables can be better than fresh
Frozen veggies are harvested at peak ripeness, preserving more vitamins than fresh produce that has traveled long distances.
This makes them a great and often cheaper alternative.
Keep it simple
A strong immune system doesn’t require expensive supplements or exotic fruits. A varied diet rich in vegetables is the best way to stay healthy.
Fruit is healthy – but in moderation
While fruits are packed with vitamins, they also contain natural sugars. Consuming too much can make it harder to maintain a healthy weight.
Root vegetables are a vitamin powerhouse
Carrots, Jerusalem artichokes, and celeriac are loaded with vitamin C and other nutrients that support immune function.
They’re a nutritious and budget-friendly option.
Locally grown produce offers more nutrients
Imported fruits and vegetables are often harvested before they’re fully ripe, reducing their vitamin content.
Plan your grocery shopping
Buying food in season and looking for discounts allows you to get nutrient-rich ingredients without overspending.
Planning ahead can help you make smarter, healthier choices.
Don’t forget leafy greens
Vegetables provide the biggest vitamin boost. Make sure to include plenty of cabbage, spinach, and broccoli in your meals to maximize your intake.
You don’t need expensive superfoods
Superfoods like goji berries and chia seeds are often overpriced.
Everyday vegetables like cabbage and root vegetables offer just as many essential nutrients for a fraction of the cost.
Reduce food waste and get more vitamins
Many people throw away vegetables that look slightly wilted, but they still contain plenty of vitamins.
Use them in soups, stews, or smoothies to avoid waste and save money.
This article is based on information from B.T.
This article is made and published by Ida-Marie Palm Varbæk, who may have used AI in the preparation.