There are lots of good things about canned vegetables: They're rich in vitamins and nutrients, they're easy to prepare and they last practically forever. But many canned goods are high in sodium, including soups and chili. In fact, one can (officially 2.5 servings) of chicken noodle soup has more than 2,500 mg of sodium. But the sodium in a half-cup serving of canned vegetables can be surprising:
- Sliced carrots: 370 mg
- Chopped kale greens: 330 mg
- Zucchini: 490 mg
- Cream-style corn: 365 mg
- Diced tomatoes and green chilies: 520 mg
Try rinsing your canned veggies before eating: This won't get rid of all the sodium, but it will reduce it. And look for labels that boast, "No salt added." Best yet, eat fresh vegetables instead.
Next: Bad news for bread-heads.