RAINBOWCHARMER, I think you'd have to enter the beans manually, reduce the sodium level by 40% and use that value instead of the one that you used.
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1,474 1/16/12 12:16 P
Resurrecting an old topic here, but I made chili last night and the sodium content is through the roof in the nutritional tracker, however I rinsed the beans EXTREMELY well - a few minutes with hot water in a colander, so I know that I reduced the sodium, but is there any way to reflect that in the nutrition tracker or in the recipe calculator??
Great idea whoever said buying low sodium canned food and rinsing them, too.
And whoever said that veggies dont last as long in the fridge after being rinsed. That makes sense, since the sodium/salt is preserving the food while in the cans. Maybe putting them in plastic ziplock bags will help keep them fresh after putting them in the fridge? Hmm...I put all leftovers in ziplog bags in the fridge, it just keeps everything fresher, so I'll just do that for any leftover rinsed canned veggies.
Yes, I always rinse canned vegs,too! However, be careful, as they do not last as long in the fridge, once rinsed. I use the chick peas and kidney beans in salads...good protein and fiber for fewer calories.
I always rinse. It definitely reduces sodium, I can TASTE the difference. Also, beans foam up when I rinse them. I don't know what is in the liquid that does that, but I guess I'd rather not eat it. It reminds me of detergent.
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