What is considered low sodium when reading the labels on the back of a can? Some of the soups with "reduced" sodium doesn't say low (I know those are high in sodium in general anyway)say 420-480 mg. So I am assuming that is still high. Canned veggies kind of the same, anywhere from 200-400 mg.
Just wondering, neighbors are wanting to prepare soups/food for a neighbor who was in the hospital and now has a low sodium diet plan. Soups were requested, and most will do the homemade, but just by adding a simple can of corn, peas, beans etc can greatly increase the sodium. So def. will use the no salt added varieties or fresh. But just wondering what the border line is when considered low sodium.
Any tasty recipes would be great too...
Mixed Vegetable salads were also requested...
The following webpage published by the Cleveland Clinic has good information.
To qualify as a "low sodium" food, the limit is 140 mg per serving. The daily limit is usually set by the doctor or dietician, but 1500 - 2000 mg/day is typical. I doubt you'll find any regular canned food that fits the guidelines. A "no salt added" vegetable would work, but I don't think I've ever seen a "no salt added" prepared food like soup.
There was a time when my husband needed a low sodium diet when he was still working in construction. It was very hard to follow. By the time we added up the sodium in a serving of breakfast cereal and that in two slices of bread for his lunch sandwich, that was pretty much all he could have that day. Forget about pickles, ketchup, mayo... any kind of prepared food or condiment at all.
Wish I could offer more constructive help for you.This message has been edited. Last edited by: nettiejay,
Most national brands of canned veggies have NO SALT varieties. Just look carefully on the grocery store shelves.
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Thanks Nettiejay, that was the exact info I was looking for! I knew someone on the board would have the info at hand w/o me having to surf too long on the internet!
And thanks, too, Karen...I know, they kind of bury the no salt varieties, or have them all mixed in. I am aware that most (even the store brands) are carrying the so salt added veggies. That makes it helpful.
As with most foods, I guess fresh is always best (especially far as nutrients go) and how it is prepared.
But you answered my ? about the actual amount considered low sodium.
Just remember - no salt does not mean no seasoning. My son is a dietary manager in an assisted living center with about 12-14 residents. When he was promoted to that position, at first the ALC manager fussed at him about the spices. He talked to her about the difference in no salt and no seasoning and asked her to give it a bit of time.
Well, the residents began eating so well that a couple of them had to be placed on diets - they could not have seconds.
For flavor, you may have to experiment with other seasonings. Be careful of hidden sodium though especially in seasoning blends.
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