Are frozen foods really that bad? How to shop healthy in the freezer aisle, according to a dietitian

The items are cool by nature — but are they healthy?

The freezer aisle is a stop on many a grocery shopper’s run, whether they’re picking up some frozen veggies or getting a pint of ice cream.

While we might think of frozen foods as inherently unhealthy, it turns out the chilling method doesn’t matter that much, according to registered dietitian Maya Feller.

“Ingredients and how the food is prepared impact the nutritional value, not the freezing itself,” Feller told The Post on behalf of Amy’s Kitchen.

“Freezing is a preservation method that can deliver you a more nutrient-dense meal when high-quality ingredients are frozen at peak ripeness.”

That doesn’t mean it’s OK to fill your cart with tubs of Ben & Jerry’s.

Instead, Feller suggests reaching for the same staples that are recommended to support healthy eating patterns, such as fruits, veggies and whole grains, for convenience and cost-efficiency.

Buying frozen beef, chicken and fish, for example, can preserve the flavor and nutrients that fresh options naturally lose over time.

Shoppers should also keep in mind how the foods were prepared, as ultra-processed foods have been linked to a higher risk of obesity, heart disease, Type 2 diabetes, certain cancers and even premature death.

“I suggest looking for frozen foods that are closer to their whole and minimally processed forms, as they’re more likely to contain a variety of vitamins, minerals, whole grains and heart-healthy fats that are supportive of whole body health,” Feller explained.

Though it may be tempting to reach for prepared frozen meals when we’re too tired to cook, Feller suggests ones that are “intentionally sourced and made with organic plant-forward ingredients.”

These are more likely to contain good-for-you phytonutrients and fiber, along with plant-based protein.

It’s also important to keep an eye on ingredients like sodium that can affect heart health, as the American Heart Association recommends no more than 2,300 milligrams of sodium per day (about 1 teaspoon of salt).

And while the siren’s call of those frozen desserts may be tempting, it’s best to limit or avoid them.

“Options that have an abundance of added sugars and added fats contain ingredients that are more likely to contribute to metabolic dysfunction,” Feller said.

Still, she acknowledges the dilemma many families across the country face accessing safe, affordable and nourishing food, noting that there’s no one worst food in the freezer aisle.

“I want to emphasize doing the best with what’s available,” she said. “The worst food in the frozen aisle is one that a person is allergic to or one that is expired.”