Sodium occurs naturally in some foods and is often added during manufacturing. Many people add it by using “table salt” during or after cooking.

Some examples: (just type “sodium food name” in google to see more)

  • 10 mg for 1 small 170g potato
  • 13 mg for 1 medium 213g potato
  • 22 mg for 1 large 369g potato
  • 26.68 mg for 1 pound of potato
  • 69 mg for 100g of carrot
  • 313 mg for 1 pound of carrot
  • 79 mg for 100g of spinach
  • 358 mg for 1 pound of spinach
  • 80 mg for 100g of celery
  • 360 mg for 1 pound of celery
  • 1100 mg for a half-teaspoon of salt

A “low-sodium diet” fed to a hospitalized patient, following a massive heart attack, under the expert guidance of doctors and dietitians, contains 2000 mg of sodium. When a low-sodium diet is consumed, the intestines increase their sodium absorption, and the kidneys reduce the loss into urine.