There’s also the convenience factor: pre-chopped, ready to use and portionable. Unless you’re using fresh vegetables quickly and in full, frozen tends to win on value.

Verdict: Usually worth it

Exception: For cheap, in-season produce (eg carrots, cabbage), fresh is often still the better deal.

Read more:

– The vegetables that are healthier to buy frozen.

– Making flavourful salsas, pickles and spice blends on a budget.

– How to cook dried beans and do you need to soak them first?

– Keep your herbs fresh for longer: simple hacks to maximise their shelf life.

Canned v dried beans

Dried beans are significantly cheaper per 100g than canned – often by a wide margin. But they come with a catch: time.

If you’re organised enough to soak and cook them in batches, dried beans offer excellent value. If not, canned beans are still relatively inexpensive and far more convenient, with little to no waste.

Verdict: Depends how you cook

Real-world take: For most households, canned beans strike the better balance of cost, convenience and likelihood of actually being used.

Whole vegetables v pre-cut

Pre-chopped onions, sliced capsicum, bagged slaw – they all come at a premium.

You’re paying for labour, packaging and convenience, often at a mark-up that can double the cost per kilo. If you have the time and basic knife skills, buying whole vegetables is one of the easiest ways to cut your grocery bill.

Verdict: Whole is almost always cheaper

Where it can be worth it: If pre-prepped vegetables genuinely stop you from ordering takeaways or letting produce go to waste, the trade-off may still stack up.

Block cheese v grated

Pre-grated cheese is consistently more expensive than block cheese, often by a noticeable margin per 100g.

It also contains anti-caking agents to stop it clumping, which can affect melting. Grating your own takes minutes and stretches further in cooking.

Verdict: Block is better value

Bottom line: One of the simplest, most reliable savings in the supermarket.

Branded v supermarket own brand

For pantry staples – flour, sugar, pasta, canned tomatoes, milk – supermarket own brands are frequently produced by the same suppliers as branded products.

The difference is marketing, not necessarily quality.

Switching even a handful of regular items to own brand can shave a noticeable amount off your weekly shop.

Verdict: Often identical, often cheaper

Where to be selective: Products like sauces, snacks or specialty items can vary more in taste and quality, so this is where personal preference comes into play.

Bulk buying

Buying in bulk can reduce the cost per unit – but only if you actually use what you buy.

Large bags of rice, family packs of meat or multi-buy deals can quickly become a false economy if food ends up going to waste.

Rule of thumb: Bulk buying works best for:

Otherwise, smaller packs can be the smarter spend.

Verdict: Only if you use it

Fresh herbs v dried

Fresh herbs are one of the most commonly wasted items in the fridge. A bunch of coriander or parsley can cost several dollars and last only a few days.

Dried herbs, while noticeably less vibrant, last for months and deliver far better value over time.

Verdict: dried is better for value

Middle ground: If you regularly cook with specific herbs, growing your own or freezing leftovers can help bridge the gap. And fresh herbs are hard to beat flavour-wise.

Ready-made sauces v DIY

Jarred sauces are convenient, but they often come at a mark-up compared with making a simple version yourself using canned tomatoes, garlic, onion and pantry staples.

They can also contain added sugar, salt or thickeners.

That said, not every meal needs to be made from scratch – and a good-quality sauce can still be a useful shortcut on busy nights.

Verdict: DIY is cheaper (most of the time)

So, where does the real value lie?

The biggest savings don’t come from one dramatic switch, but from a handful of small, consistent ones:

In other words, value isn’t just about the price on the shelf – it’s about how much of what you buy actually gets eaten.

Herald contributor Nikki Birrell has worked in food and travel publishing for nearly 20 years.