The effect of cooking with water having elevated sodium levels upon the concentration of sodium and potassium in vegetables

This study compared the sodium and potassium levels in three naturally low sodium vegetables (cabbage, potato and squash) cooked in water containing no sodium with vegetables cooked in water with sodium typical of a range of existing water supplies (i.e. 0, 100, and 250 mg/L). In addition, sodium and potassium retention in vegetables as a result of adding salt (NaCl) during the cooking process was tested. The results indicated that sodium levels are markedly increased in a dose‐dependent manner for each vegetable studied, while potassium levels were not consistently affected by the sodium concentration of the cooking water.