Vegetables And Fruits With High Salt Content

Some vegetables and fruits contain higher amounts of salt and therefore have to be taken in limited amounts to avoid overloading the body with sodium. Consumption of excess salt leads to high blood pressure and increase in the risk of potentially fatal stroke, heart attack and kidney failure. Here are the fruits and vegetables with high salt content.

Vegetable

• Raw celeriac, wax ground, arthichokes, beets and beet greens, carrots, seaweed, turnips, celery, chard sweet potatoes, spinach and collards. These 75 milligrams of sodium or more per serving.
• Radish contains 39 mg of salt per 100 gram.
• Chickpeas and beans also contain salts.
• Barely and wheat
• Milk. Cow's milk contain more sodium more than goat's milk.

Fruits

• Cantalopes have 9 mg per 100 gm
• Dried black currants - 20 mg
• Dried figs - 1 mg
• Guavas - 7 mg salt per 100 grams
• Lemons  - 2 mg
• Passion fruits - 28 mg
• Prunes - 2 mg
• Raisins - 11 mg

On The Shelf

• processed foods that are very high in salt
• Frozen meals
• Canned food
• Pickles
• Snack foods
• Cheese
• Breads
• Sodas (including diet soda) Papads

Just A Pinch of Salt

• A normal person has to take 2,300 mg per day of salt.
• Sodium intake for a hypertensive patient is restricted 1,200-1,500 mg per day.
• Diabetes patients have to take less than 2,000 mg per day.
• Kidney patients (depending on the stage of disease) can take less than 1,000 mg to maximum of 1,200 mg per day.
• Neuro patients who have suffered from head injury, brain surgery or undergoing neuro treatments have to take about 1500 mg per day.
• Meniere's disease patients should reduce sodium intake to 1,500-2,000 mg