Prepared Foods
Prepared foods, from frozen entrees to fast food and restaurant dishes, cover an enormous nutritional range, but as a group they tend to run higher in sodium, saturated fat, and calories than similar meals cooked at home. Most of the sodium Americans eat comes from packaged and restaurant foods rather than the salt shaker. Because recipes differ between brands and chains, data for the specific item tells you more than the name of the dish.
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Nutritional highlights
- Most sodium in modern diets comes from packaged and restaurant foods
- Nutrition varies widely between brands making the same dish
- Portions often exceed a single standard serving
- Checking data for the exact item beats guessing from the dish name
How to choose well
Compare nutrition information whenever it is posted, and lean toward grilled, baked, or steamed items over fried ones. Sauces and dressings served on the side let you control how much you add, and a vegetable side dish improves almost any combo meal. On packaged meals, sodium is usually the first number worth checking.
Storage & handling
Refrigerate leftovers within two hours of serving, use them within three to four days, and reheat thoroughly; for frozen meals, follow the package directions.
Smart pairing
Rounding out a rich prepared entree with a side salad, fruit, or plain vegetables adds the fiber and potassium these dishes often lack.
All prepared foods (per 100 g)
Prepared Foods leaderboards
Ranked lists within this category — highest first (or lowest, for nutrients most people limit).
Across the whole database
Note. This information is provided for general reference only and is not medical advice or a diet prescription. If you have a medical condition or special dietary needs, consult a physician or a registered dietitian.