Sodium in Vegetables

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swrocks

Joined: Jun 12
Posts: 3

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Posted: 07 Dec 2012, 06:44
Does anyone know why the food database says that the sodium in vegetables goes up when cooked? (eggplant goes from 1 to 100+ when cooked). Why does this happen? Thanks in advance for any insight!
eKatherine

Joined: Aug 12
Posts: 1,286

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Posted: 07 Dec 2012, 08:17
My guess is that somebody added salt in preparation. Nothing else would make sense.
Hoser

Joined: Jul 10
Posts: 2,052

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Posted: 07 Dec 2012, 13:25
Yes, exactly. A bunch of the vegetable entries have salt added in cooking.

The same is true for oatmeal. Who puts salt in oatmeal, ferchrissakes?!
swrocks

Joined: Jun 12
Posts: 3

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Posted: 11 Dec 2012, 16:23
Thanks!! Sorry, I haven't had a chance to check this... That was the only thing I could think of, too...
paperiniko

Joined: Jul 11
Posts: 343

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Posted: 11 Dec 2012, 18:38
most likely is due to the fact that cooking veggies especially when grilling make them loose water therefore weight hence all the nutrients including sodium become more concentrated. I don't think it is the salt in the water because that would be difficult to assess on a db
Hoser

Joined: Jul 10
Posts: 2,052

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Posted: 11 Dec 2012, 19:52
I'm 100% certain that it's due to added salt during cooking.

In fact, look at this entry for cooked carrots. If you scroll down to the bottom of the page, you'll see this:

Quote:
Contains these Ingredients:
146 g Carrots (without salt, drained, cooked, boiled)
4 g Margarine (regular, 80% fat with salt, stick)
0.9 g Salt

(Margarine? Really?! YEEEECH!)

My advice is to always just use the raw measurements.
Hoser

Joined: Jul 10
Posts: 2,052

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Posted: 12 Dec 2012, 02:39
In terms of calories, it really won't make an appreciable difference. Oils are oils when it comes to calories.



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