Nutrition & Salt
Posted Thu, 03/01/12
March is designated as National Nutrition Month, which is described by the Academy of Nutrition and Dietetics as a "nutrition education and information campaign designed to focus attention on the importance of making informed food choices and developing sound eating and physical activity habits."
In a newsletter related to the topic, Kikkoman suggests "losing the salt, not the flavor." Some of their points include:
Cut down on the sodium next time you make salad. Just sprinkle your greens with Kikkoman Ponzu Sauce, a perfect balance of soy sauce and citrus flavors. You won't miss the salt or the oil.
Next time you roast a chicken, rub the skin with Kikkoman Soy Sauce instead of salt. Not only will you cut down on sodium, but the soy sauce helps the chicken brown beautifully.
If your go-to ingredient is ground beef, replace the salt in hamburgers, meatloaf, spaghetti sauce or meatballs with Kikkoman Soy Sauce.
When you add a touch of Kikkoman Soy Sauce to tomato sauce, the soy sauce works with the umami in the tomatoes to create "umami synergy" for an extra boost of flavor.
According to Kikkoman, soy sauce contains 307 mg of sodium per teaspoon, while table salt has a whopping 2,325 mg sodium per teaspoon. See chart below for more:
I have to admit my worst culinary vice is salt. I've even been known to salt a slice of pizza. For the last few years I've been using a salt substitute (such as the "No Salt" alternative from French's), which seems to help.
Try this lower-sodium recipe from Kikkoman:
Mushroom Omelet with Soy Sauce
4 large eggs
1/4 C water
1/2 tsp. Kikkoman Soy Sauce
1 TBS butter or margarine, divided
1 C sliced white or brown mushrooms
Chopped parsley, for garnish
Whisk together eggs, water and soy sauce. In an 8-inch nonstick skillet over medium-high heat, melt 1 teaspoon of the butter. Add mushrooms and sauté until soft and browned. Remove mushrooms and wipe skillet dry with a paper towel. In the same skillet, melt remaining 2 teaspoons butter over medium-high heat. When butter starts to foam, pour eggs into center of pan and stir with a rubber spatula. When eggs begin to set, pull in from sides of the pan with the spatula, tilting the pan so that unset eggs flow underneath. When eggs are mostly set, shake pan to loosen omelet and spoon mushrooms on top. Fold omelet in half and slide or flip onto plate. Garnish with chopped parsley. Serve immediately.