Despite their slightly controversial reputation, canned vegetables are actually a good and easy way to get more servings of veggies in your diet. In fact, they're no less legit than fresh or frozen vegetables, as long as you're keeping an eye on one major red flag: salt. But if you start cooking a meal with overly salty vegetables, you have less control over how the dish tastes in the end.
Plus, too much salt can come with negative health consequences. Considering more than 70% of our sodium intake comes from packaged and restaurant foods, we're probably already than we realize — and we don't need more of it mixed in with our canned vegetables. But for those canned corn enthusiasts out there, don't worry.
You can always This way, you're in control over the seasoning, flavors, and sodium levels of your food. After all, it's much easier to add a pinch of your own salt than to try to after the fact. Salt isn't the enemy — just use your own But what if you already have a pantry stocked with canned vegetables that happen to be jam-packed with sodium? No need to toss them — .
While you won't be able to remove the sodium from your veggies entirely, this trick will give you a fresher taste to work with when whipping up the ingredients for your grandma's famous green bean casserole. But here's the thing: Salt itself isn't the problem. In fact, you need salt to help regulate your blood pressure and make sure your nerves and muscles are working as they should.
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