Fresh, frozen or canned veg — which to choose? Plus 5 cooking oils
In an everyday kitchen we often have to choose which kind of vegetables and which oil to use. Herbalife Thailand material sums up the options so you can choose what suits your needs and the occasion.
Fresh vegetables
- Best flavour and texture
- Fresh from nature
- Even better if they're grown locally
- Buy what's in season for freshness
Frozen vegetables
- Frozen straight after harvest
- Convenient, easy to use and time-saving
- Keep longer than fresh vegetables and are available all year
- Good for smoothies, soups and stews
- Retain their nutritional value
Canned vegetables
- Longest shelf life
- More processed than the other options
- May have added salt or sugar, so read the label before buying
- Good for soups, stews or sauces
5 cooking oils
- Olive oil: contains vitamins E and K
- Flaxseed oil: rich in omega-3
- Peanut oil: contains vitamin E and phytosterols
- Avocado oil: rich in omega-9 fatty acids and lutein
- Walnut oil: contains manganese, copper and melatonin
- All oils are energy-dense, so use them in moderation
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Read next: What are phytonutrients, and why "eat the rainbow"? ›
The material advises talking to your own doctor before making any change to your diet, especially if you have a medical condition, are pregnant or take medication. Ask us on LINE.
Image and reference from official material in the MyHerbalife media library: Fresh, frozen or canned vegetables · 5 top heart-friendly oils (added to the library: May 2025 · Jul 2025)
Herbalife products are not intended to diagnose, treat, cure or prevent any disease.