In the search for sources of excess sodium, sometimes the saltiest culprits are the least expected foods. After all, when someone tears into a bag of salt-and-vinegar potato chips, they have probably already factored a relative sodium wallop into the bargain. Far less likely, though, do they expect to soak up as much as half a day’s sodium from, say, a single cup of chili.
Yet that is just what they may be getting, as surprising quantities of salt--and sodium--lurk across the product spectrum, from soups to nuts. And not without reason, either: Salt is a uniquely functional compound, capable of everything from improving texture and ensuring preservation to striking the flavor balance consumers appreciate in their favorite foods. Cutting even just a little can tip that balance.