Salt in my soup, what to do?

 

 

 

 

 

 

 

 

While shopping for soup yesterday, I noticed an alarming amount of sodium in this can of Chunky Something Soup.

One can of these is supposed to be two servings; but who of us usually eats the whole can? Me, that’s who, and if you notice, the whole can is 87% of your daily requirement. For those of us who are trying to watch their salt intake, this is not good news.

 

Here is the table off of a can of Progresso soup:

 

 

 

 

 

That is somewhat better, 28% for half a can, which means you’ll get over half your salt in one lunch.

 

 

 

 

 

 

Here’s a Top Ramen cup of soup:

 

 

 

 

 

 

 

49% my ass.

 

 

 

 

Finally, here is some Prego spaghetti sauce:

 

 

 

 

 

 

22% per serving, if you buy that this is five servings worth.

 

 

 

 

 

How much sodium should we be eating every day? There is some difference of opinion, depending on who you ask.

  • United States Department of Agriculture (USDA): 2300 mg.
  • American Heart Association (AHA): 1500 mg (2).
  • Academy of Nutrition and Dietetics (AND): 1500 to 2300 mg.
  • American Diabetes Association (ADA): 1500 to 2300 mg.

2300 mg of sodium is about a teaspoon of salt. We get this in a lot of what we eat, as cooks seem to think it is a necessary seasoning.

Too much sodium, usually from salt, has been linked to a myriad mess of maladies, including high blood pressure, diabetes and dehydration. However, it is an essential nutrient, so you can’t just get rid of it. Be aware of what you are eating; making your own food is always an option if you have the time.

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