Low-Sodium Foods

This hub is all about pantry staples and meal builders with less salt—think low-sodium canned beans and veggies (like Goya and Del Monte) and low-sodium vegetable broth (hello, Pacific Foods). These are the ingredients that quietly move your sodium tally up or down, so swapping them makes a big difference without cooking like a monk. For most people, health guidelines suggest aiming under 2,300 mg of sodium a day, though some folks are advised to go lower—your needs and tastebuds are your own. Real talk: low-sodium versions can cost a little more and aren’t always stocked on every shelf. Some taste a bit “flatter” at first because you’re missing the briny punch. That’s fixable—use acids (lemon, vinegar), aromatics (garlic, onions), and umami (mushrooms, tomato paste) to bring food back to life. Know the labels: “low sodium” means 140 mg or less per serving; “reduced sodium” just means 25% less than the regular version; “no salt added” is often the lowest, but not every store has it. If supply is spotty, rinse regular canned beans to cut sodium by roughly a third, or cook dried beans when you have time. Some products lean on potassium chloride for saltiness—fine for many, but not ideal for everyone, especially with certain kidney or heart meds.

Key Benefits

• Swapping broths and beans slashes sodium where it sneaks in most.
• Shelf-stable cans and cartons make quick, heart-friendlier meals possible anytime.
• Rinsed low-sodium beans offer protein and fiber with minimal salty fallout.
• Consistent labeling helps you compare brands fast and hit your sodium goals.
• Mild flavor plays well with herbs, citrus, and umami for satisfying dishes.