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For every soup I have ever made (excluding the soups from my cooking course) I have always used low sodium vegetable broth. There are many reasons for this but first I'd like to point out the sodium levels below.
It's very easy to see the difference here. Sodium is recommended in your diet but in small doses. If you used the entire carton of Chicken Broth you would in turn be consuming 3420 mg of Sodium. That's over a 1000 mg more than the maximum you should consume in a day.
By going with the unsalted or low sodium versions it allows you to control the amount of salt you add to a dish. Ultimately, you would salt and pepper your soup during preparation so by reducing the salt otherwise you have more control of the amount of salt used in flavouring your soup. You can find low sodium beef, vegetable, and chicken varieties ! Nutritional Info and photos courtesy of Campbell's Canada www.campbellsoup.ca
1 Comment
Kyle Daly
11/30/2014 09:59:54 am
Ya know I've never looked at how much salt is in the broth I use O_O Thanx for posting this! So many people have a palate so used to tasting salt that they don't even know what their food is supposed to taste like without all that salt. Salt can bring out the flavors in food but it can also take away from the natural taste. Great advice Happy Veg ^_~* Leave a Reply. |
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