title: Sodium in four canned vegetables. Effect of rinsing and heating in water.
abstract: Low-sodium canned vegetables are required for severely restricted sodium diets, but on the milder sodium-restricted diets, adjustments could be made on an individual patient basis to include specially treated regular canned vegetables. This investigation was planned to compare the sodium content of regular canned vegetables as processed with same canned vegetables when rinsed and heated in tap water. The study was also designed to compare the consistency of sodium content in canned vegetables between and within brands. Knowledge of the actual sodium content of regular canned vegetables will permit greater use of these foods on modified-sodium diets.
mesh_terms: D003296:Cooking; D004039:Diet, Sodium-Restricted; D005069:Evaluation Studies as Topic; D005525:Food-Processing Industry; D006358:Hot Temperature; D012964:Sodium / Q000032:analysis*; D014675:Vegetables / Q000032:analysis*; D003313:Zea mays / Q000032:analysis
chemical_list: D012964:Sodium