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A term referring to foods in which the sodium content has been reduced. Reduced Sodium foods are important for individuals that have been placed on low sodium diets due to medical concerns, as too much sodium in the diet can lead to high blood pressure for some people. It is important to read the label on food products to determine exactly what the level of sodium is per serving. Many processed foods contain high levels of sodium, usually in the form of common salt (sodium chloride), although other high sodium ingredients include baking powder, baking soda, brine, MSG, sodium nitrate, and soy sauce. In an effort to assist diets that need lower sodium products, many food manufactuers process their brands with Reduced Sodium alternatives. The variety of product categories available with Reduce Sodium are numerous a few of which include, soups, sauces, food mixtures, meats, poultry, snacks, beverages, breads, and desserts.
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Reduced Sodium Tortilla Chips | 
Reduced Sodium Rice Cakes | | 
Reduced Sodium Taco Seasoning |
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USDA Nutrition Facts |
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| Serving Size 1 cup pieces |
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| Calories 313 |
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| Protein 11g |
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| Total Fat 28g |
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| Total Carbohydrates 2g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 155mg |
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| Sodium 682mg |
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| Cholesterol 56mg |
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| Serving Size 1 slice cooked |
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| Calories 541 |
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| Protein 37g |
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| Total Fat 41g |
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| Total Carbohydrates 1g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 565mg |
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| Sodium 1030mg |
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| Cholesterol 110mg |
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| Serving Size 1 tbsp |
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| Calories 632 |
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| Protein 24g |
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| Total Fat 49g |
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| Total Carbohydrates 21g |
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| Dietary Fiber 6g |
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| Sugars 9g |
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| Potassium 747mg |
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| Sodium 203mg |
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| Cholesterol 0mg |
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Reduced Sodium term - Related Content |
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| Milk containing 2% percent milk fat. Many consider low-fat milks containing 1% or less of milk fat such as 1% low-fat milk or skim milk to be reduced-fat milks however, the actual ... |
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| In reference to wine making, "reducing conditions" are the conditions that promote reduction (non-contact with oxygen). |
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| A chemical compound that is used to preserve food by retaining the moisture in the food to make it juicy and more pleasing when consumed. |
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| A chemical that is used to increase the speed of the curing process and deepen the color of the meat. This chemical converts a nitrate to a nitrite, as occurs in curing meats that ... |
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| A chemical that is used to increase the speed of the curing process and deepen the color of the meat. This chemical converts a nitrate to a nitrite, as occurs in curing meats ... |
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