New to the group so I better introduce myself. I had to go on a low-salt diet because I have a kidney defect whereby I pee out all my calcium instead of putting it in my bones. After fracturing my femur and pelvis at the tender age of 38, I had all these tests done which discovered where all the calcium went!
So what does calcium has to do with a low salt diet? My (and your) kidney can't secrete or lose the calcium without also secreting salt. Calcium and sodium can only leave hand-in-hand, so to say. So if I restrict salt so that my kidney has to conserve it, it will also by necessity have to hang onto the calcium! Pretty neat, eh?
Anyhow, here is the question:
Say a recipe calls for 1 can of chickpeas - and we all know canned chickpeas are always really high in sodium. So I am planning on cooking chickpeas so I have a low-salt equivalent.
How do I calculate how much dry chickpeas will make the same as one can when cooked?
Thanks in advance!
| current weight: 139.0