These beans were boiled in salted water, picking up 237 mg sodium per 100 g. Total sodium adds up quickly across meals — salt substitution trials found replacing part of NaCl with KCl cut all-cause mortality 12% (Greenwood et al., Ann Intern Med 2024). Sodium drains and rinses off canned beans — but not cooked-in salt. Log the cooked weight, not the dry.
How should I track Beans, navy, mature seeds, cooked, boiled, with salt?
Beans, navy, mature seeds, cooked, boiled, with salt is high in fiber. When tracking Beans, navy, mature seeds, cooked, boiled, with salt, 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.