A 1/2-cup serving can add 400–600 mg sodium depending on brand. This entry has 350 mg per 100 g. A salt-substitution meta-analysis of 16 RCTs (Greenwood et al., Ann Intern Med 2024) showed replacing part of sodium with potassium cut all-cause mortality 12%. Choose fat-free or vegetarian versions when possible. Weigh the scooped portion, not the whole can.
How should I track Refried beans, canned, fat-free?
Refried beans, canned, fat-free is a good source of fiber. When tracking Refried beans, canned, fat-free, 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.