While it is preferred to buy fresh organic produce during the program, there are acceptable canned and frozen vegetable options. Canned vegetables often times lose nutritional value during the canning process. They too are usually canned in a way that adds a lot of salt, increasing the sodium content. There is also the potential for the heavy metals from the can to leech into the vegetables. Frozen vegetables are great to have as long as they are organic with no added ingredients. These tend to be convenient for people to use while on the program because they are already cut and ready to go for cooking. Freezing the vegetables also preserves the nutrition of them until they are ready to be consumed.