“Pickles”
Preserving any food requires salt. The salt stops the decay
of the food and keeps it edible longer. However, salt can take even the most
innocent cucumber and make it a sodium sponge. The longer vegetables sit in
canning and preserving liquids, the more sodium they can pick up. A whole dill
pickle spear can contain as much as 300 milligrams of sodium. Reduced sodium
options are available, containing about 100 milligrams of sodium each.
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