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Re-activateMy husband is on a low-salt diet,so I was alarmed to learn that many cuts of uncooked poultry contain added sodium. How can I identify those cuts? —N.B., Palm Beach Gardens, Fla.
Check the labels. They must declare anything that has been added to the meat,such as "a solution of water, salt, and sodium phosphate" injected to help keep the food moist, tender, and tasty during cooking. Meats pre-packaged in a processing plant will also carry a separate, nutrition-facts label listing the total amount of sodium per serving. (That label isn't required on meat packaged at the store.)
The amount of injected sodium varies widely: We found chicken breasts with as little as 119 milligrams (mg) ofadded sodium per 3-ounce serving,and turkey breasts with as much as 373 mg, in addition to 40 to 50 mg of naturally occurring sodium. Those servings supply roughly 7 and 17 percent, respectively, of the recommended daily maximum, and that's for people who don't need to restrict their sodium intake.
Read more on the salt that could be lurking in your food , take our sodium quiz , and see our tips on limiting your use of salt .
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