27May/101
How much sodium do I eliminate if I strain canned soup?
Canned soup (and just about anything canned, really) has a lot of sodium. Does anyone know approx. what percentage of sodium I would get rid of if I strain out the juice from canned soup?
May 27th, 2010 - 11:08
if you strain out the juice probably a lot, a lot of products are being sold now that have reduced sodium, those might be a better option.