However, your physician may determine that your sodium consumption should be a lesser amount. If your doctor determines, for example, that your intake should be 2,000 milligrams a day and a food label reveals that the product contains 500 milligrams per serving, you would know that one serving has one-fourth of the sodium that may be safe and adequate for you that day. Labels that don't list ingredients by amounts will carry the items in the order of their weight. That is, the first ingredient listed will be the one most used in the product. So if salt comes third on the list, it is the third most prevalent ingredient.
Some foods are low in sodium.
These include most fresh fruits and vegetables, fresh meats and poultry, hot cereals, and grains. Items that run high in sodium include baked goods, most cheeses, lunch meats, seafood, many dry cereals, and some canned or dehydrated soups. When cooking, salt can be used sparingly on numerous foods or can be eliminated entirely by using spices, herbs and other seasoning. Lemon, lime, basil, garlic, oregano and, of course, pepper are but a few of the seasonings that might be used in more generous quantities or in place of salt. Sodium and potassium work in delicate balance in the body.