Salted cooking adds 238 mg sodium per 100 g before any serving sauce. A large-scale analysis (O'Donnell et al., NEJM 2014) places optimal sodium near 3–5 g/day, so a 200 g portion of salted beans already covers ~1/3 of that. Protein benefits for muscle plateau at ~1.6 g/kg/day (Morton et al., Br J Sports Med 2018). Weigh the cooked portion on a scale.
How should I track Beans, pink, mature seeds, cooked, boiled, with salt?
Beans, pink, mature seeds, cooked, boiled, with salt is a good source of fiber. When tracking Beans, pink, 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.