Processed foods get a bad rap, and that’s not always fair.
Sure, salty chips and sugary cereals aren’t a great source of nutrients; in fact, more than 70 percent of the sodium in the typical American diet comes from processed, packaged and restaurant foods, according to the American Heart Association.
But there are plenty of processed options that are healthy. For example, “the milk you drink and the baby carrots you snack on are both processed foods,” says Christine Rosenbloom, a registered dietitian and coauthor of Food & Fitness After 50. “Processing helps keep foods safe and affordable and on our shelves a little longer.” It also makes food more convenient — think, frozen veggies and canned beans.
The Academy of Nutrition and Dietetics places processed foods on a continuum, explains Nancy Farrell, a spokesperson for the organization. There are foods that are minimally processed (bagged spinach, roasted nuts); those that are processed at their peak (canned tomatoes, tuna, frozen fruit); foods with added flavors (yogurt, salad dressings); foods that are heavily processed (crackers, deli meat); and ultra-processed foods (soft drinks, packaged cookies, frozen pizza).
The key is keeping this spectrum in mind when making your food choices. So the next time you’re at the grocery store, keep an eye out for these 13 good-for-you processed foods.
1. Canned beans
Don’t have time to soak, rinse, boil and simmer beans? Opt for canned.
“These have two to three times more fiber than brown rice or quinoa,” Rosenbloom says. “They’re also a good source of protein, which older adults need.” Look for lower-sodium versions, or rinse beans under the tap for a few seconds — doing so, says Rosenbloom, can reduce the sodium by 40 percent.
2. Dairy or soy milk
Yes, milk is processed (hello, Louis Pasteur!), but that’s a good thing. “We don’t want to drink milk straight out of the cow,” says Katherine Zeratsky, a registered dietitian/nutritionist at the Mayo Clinic.
Milk is high in calcium, protein, Vitamin D, potassium and phosphorous — all important as we age. For vegetarians or the lactose-intolerant, go with soy milk. “It is the only plant-based milk that has complete protein,” Rosenbloom says. “It has 8 grams of protein per glass, all of the essential amino acids of cow’s milk and is fortified with calcium and Vitamin D.”
3. Greek yogurt
“Greek yogurts tend to be high in protein and have quality micronutrients, especially calcium,” says Anthony DiMarino, a registered dietitian at the Cleveland Clinic, “and they often have probiotics that are healthy for our gut.”
Look for low fat and zero (or little) added sugar (5 to 8 grams). Ultimately, “the best thing to do is get a plain yogurt and put fruit on top,” Zeratsky says.
4. Packaged salads or precut vegetables
Looking for a weekday time-saver? Head to the produce aisle. “You can now buy precut fruits and veggies — like bagged broccoli, cauliflower or carrots — and eat them raw, steam them in your microwave or add them to a soup, Zeratsky says.
Salad kits are also a popular option. When it comes to the dressing, Zeratsky suggests using less than what’s provided in the package to cut down on added sugars and salts. Also, choose a kit that has heart-healthy toppings like nuts and seeds.
Feel guilty about joining your grandkids for a bowl of cereal in the morning? Don’t.
“All breakfast cereals are fortified with vitamins and minerals,” Rosenbloom points out, such as iron and zinc, vitamin A, assorted B’s and D.
The key is to look for whole grains as the main ingredient and mix in a high-fiber cereal, or top with chia seeds, which are high in omega-3 fatty acids, calcium and fiber. Add milk and fruit to the bowl for a boost of benefits.
6. Frozen or canned fish
“Fish are part of the recommended Mediterranean diet guidelines, and in a lot of regions of the country, fresh fish is not readily available,” Zeratsky says.
In fact, the American Heart Association recommends consuming two seafood servings a week. Unless you’re bagging your own trout, frozen fish (usually frozen on boats right after the catch) can be as good as fresh.
Watching your sodium intake? Many brands of canned fish (including tuna and salmon) have no-salt-added options.
7. Nuts, seeds and nut butters
“Protein helps maintain muscle for people getting into their golden years,” DiMarino says. “And nut butters have plenty of protein and heart-healthy fats.” But watch serving sizes — and check for no added sugar, salt or preservatives.
Those soft little blocks of soybean curd can be a great plant-based protein alternative and are versatile enough to throw into a variety of dishes. “They can be a protein meal replacement, are low in sodium and have no cholesterol,” Farrell observes.
9. Frozen fruits and vegetables
Frozen fruits like brain-boosting blueberries are great in the winter. “Most are picked in the field and frozen right away,” Rosenbloom says, locking in their nutrients and flavor.
The health benefits of fruits are aplenty. They are high in fiber and loaded with potassium, magnesium, and vitamins A, C and K. As for frozen veggies, Rosenbloom says, try to avoid those in sauces, which usually contain extra salt and fat.
10. Precooked lentils or whole-grain brown rice
Wary of dry lentils? Look for the cooked variety in stores and sprinkle them on a salad. “Lentils are [rich in] protein and high in fiber and sources of iron, zinc and magnesium,” Zeratsky says. Or try whole-grain-rice packages you zap in the microwave. “I prefer whole-grain farro, which provides a good source of protein and fiber,” Farrell says.
11. Chickpea pastas
Looking to swap your standard noodles for something a little healthier and heartier? “Garbanzo beans are a powerhouse carbohydrate that helps prevent chronic diseases,” Farrell says. “Chickpeas are best eaten in whole form; yet these pastas offer a good fiber and plant protein source to complement meals.” (Lentil-based pastas are another great option.)
12. Rotisserie chicken
Rather than fast-food or frozen chicken nuggets, opt for a precooked rotisserie chicken. Remove the skin (to lower fat and salt content) and eat as an entrée or in a salad.
“Chickpea dips provide plenty of good non-beef vegetarian proteins and have fiber, vitamins and minerals,” DiMarino says. But look for a short ingredient list: chickpeas, olive oil, tahini paste, seasonings, salt. Pair with raw, precut veggies — or, if you must have a cracker, go for a low-sodium, whole-grain version.
Protein-rich cottage cheese; olive oil (a cornerstone of the Mediterranean diet); tomato sauce (make sure it’s low in sugar and salt); zero-calorie flavored waters; pickles (a low-cal snack food); fiber- and probiotic-rich sauerkraut; dried fruit for snacking.