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1985). However, salt is not essential for the canning process and no-salt-added canned vegetables are marketed. One study (Jones and Mount, 2009) that tested multiple brands of five types of popular canned beans showed that draining the beans for 2 minutes reduced sodium by 36 percent, and the draining treatment plus 10 seconds of rinsing followed by an additional 2 minutes of draining reduced sodium by 41 percent. According to one survey, draining and rinsing of canned beans is a relatively common food preparation technique (Bush Brothers and Company, 2009). Other studies have shown that treatment involving draining, rinsing, and/or soaking of various canned and packaged foods results in sodium reduction (Sinar and Mason, 1975; Vermeulen et al., 1983; Weaver et al., 1984). The sodium content of selected fruits, vegetables, beans, and legumes is shown in Table 4-10.

Pickled vegetables such as sauerkraut and cucumbers are also high in sodium because of the salt added to drive the fermentation process and to maintain a crisp texture (Brady, 2002).

Mixed Dishes

Combination foods, such as pizza, soups, stews, casseroles, and ready-to-eat meals, are usually high in sodium, as shown in Table 4-11. Sodium in these foods comes from many sources and has multiple functions; when combined into a single serving, the sodium from these varied sources can

TABLE 4-10 Sodium Content of Fruits, Vegetables, Beans, and Legumes

Fruit, Vegetable, Bean, Legume

RACC (g)

Average Sodium Content (mg/RACC)

Average Sodium Content (mg/100 g)

Banana

140

0.1

0.1

Applesauce

140

2.2

1.6

Fruit cocktail

140

4.2

3

Raisins

40

4.8

12

Frozen broccoli

85

13

15

Raw tomato

85

2.6

3

Raw cucumber

85

1.7

2

Dill pickles

30

264

879

Fresh green beans

85

0.3

0.4

Canned snap beans

130

337

259

Frozen corn

85

0.3

0.4

Canned corn

130

242

186

Baked potato

110

4.4

4

Boiled pinto beans

90

0.2

0.2

NOTE: g = gram; mg = milligram; RACC = reference amount customarily consumed.

SOURCES: 21 CFR 101.12; FDA, 2007.



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