Pretty much all vegetables should come with a disclaimer: “Not a significant source of sodium.” So, that’s a good thing! It seams as though only highly immoderate consumption of vegetables can increase your sodium intake. Even then, one has to wonder of health benefits might outweigh the danger! Still, there are just a few vegetables you should be slightly more aware of when it comes to sodium levels. First of all, seaweeds have a tendency to have higher amounts of salt (no surprise there). Wacame is one example. Also watch out for Swiss chard, beets, collard, dandelion, mustard and turnip greens, artichoke hearts and spinach.
Here are the vegetables with very low sodium:
Lettuce, chopped or shredded
Out of all of these cucumbers, celery and peppers are known for the least amounts of sodium. This is especially good news for peppers, because they can really spice up a dish that you might otherwise find not so flavorful after salt has been excluded from the recipe.
Also, keep in mind that processed and canned vegetables have higher amounts of sodium. Even drying vegetables sometimes involves the use of salt as a part of the process. Fortunately, in such cases you can easily refer to the label.
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