Draining and rinsing cuts surface sodium by roughly 40%. This entry ends around 158 mg sodium per 100 g after rinsing. A Cochrane meta-analysis of 34 RCTs (He et al., BMJ 2013) found cutting salt by ~4.4 g/day lowers systolic blood pressure by 4.18 mmHg. Log by weight after draining, not by can size.
How should I track Beans, kidney, light red, canned, sodium added, sugar added, drained and rinsed?
When tracking Beans, kidney, light red, canned, sodium added, sugar added, drained and rinsed, the dry-vs-cooked distinction is critical. Legumes absorb roughly 2–3 times their weight in water during soaking and cooking, so 100 g dry becomes 250–300 g cooked. Always check which form the nutrition values refer to. A meta-analysis of 43 RCTs (Reid-McCann et al., Nutr Rev 2025) found plant protein matches dairy for muscle outcomes — so tracking precision matters just as much here. If you use canned legumes, drain and rinse to reduce sodium by about 40%. Weigh on a kitchen scale for the most reliable count.