The Benefits of Homemade Baby Food

Truth: Not all parents have the time or the inclination to make their own baby food—and that is A-okay! But if you have been considering becoming a master baby food chef, here is a little inspiration to get you motivated. 

Homemade Baby Food Benefit No. 1: Making baby food is affordable

While it does take more time to prepare homemade baby food than to pop open a jar, it is often cheaper to make your own. For instance, a 4-ounce jar of banana baby food costs roughly £1.10, whereas 28 grams banana costs £0.22.

Homemade Baby Food Benefit No. 2: Making baby food is healthy

When compared to homemade baby food, store-bought baby food is higher in sodium and sugar, according to a 2017 study. On top of that, further research has shown that popular infant food pouches contain significantly more sugar per serving than jarred baby food. This is, well, jarring since babies do not need any added salt or sugar to liven up their meals. Instead, they need to experience the natural flavours of food in order to develop a diverse and healthy palate. That said, as your baby progresses through eating a greater variety of food, it is totally okay (and smart!) to brighten their meals with healthy add-ins, like a sprinkle of cinnamon in mashed butternut squash or crushed garlic in whipped cauliflower.

Homemade Baby Food Benefit No. 3: Baby gets exposed to more flavours and textures

Store-bought baby food  quick and convenient, but their flavours are often vastly different from homemade baby food. For one,  that many store-bought baby foods that claim to be rich in dark green vegetables, actually do not contain much at all—they are often sweetened with fruit puree, which distorts the flavour. This is important, since repeated exposure to the likes of kale, spinach, broccoli, and more is key for helping babies learn to like these flavours. Beyond exposure to green leafies, making baby food gives you more control over offering lots of different flavours and textures early, which can help little ones develop food preferences in the future—and, fingers crossed—hopefully reducing the likelihood of .