High Sodium
32 ingredients tagged "High Sodium" — how they affect digestion, energy, sleep, and mood.
- Anchovy Anchovy is a small, oily saltwater fish rich in omega-3 fatty acids, protein, and B vitamins. It is commonly consumed whole or processed into paste, fillets, or as a flavoring ingredient.
- Bacon Cured pork — classified as a processed meat (group 1 carcinogen by IARC), high in sodium and nitrates, and a frequent migraine and reflux trigger.
- Baking Soda Baking soda is sodium bicarbonate (NaHCO3), a mildly alkaline compound produced synthetically or from natural mineral deposits. It is widely used as a leavening agent in baking and as an over-the-counter antacid. It neutralizes stomach acid and produces carbon dioxide gas in foods.
- Barbecue Sauce Barbecue sauce is a condiment made from tomatoes, vinegar, sweeteners, and spices, typically high in added sugar and sodium. Its nutritional impact is modest per serving but accumulates with regular consumption.
- Broth Broth is a savory liquid made by simmering animal bones, meat, or vegetables in water, commonly used as a base for soups and sauces. Its nutritional value depends on ingredients and cooking time, with potential contributions of protein, collagen, and minerals.
- Capers Capers are the pickled flower buds of Capparis spinosa, a Mediterranean shrub. They are low in calories and contain compounds with mild antioxidant properties, though their nutritional impact is modest given typical serving sizes.
- Doubanjiang Doubanjiang is a fermented soybean and broad bean paste originating from China, used as a savory seasoning base in cooking. It is very high in sodium and contains compounds from fermentation, including umami-contributing glutamates and oligosaccharides, that may influence digestive function.
- Dried Crayfish Dried crayfish are freshwater crustaceans preserved by drying, commonly used as a flavoring agent and protein source in Asian and African cuisines. They are nutrient-dense but high in sodium and contain compounds that may trigger histamine responses in sensitive individuals.
- Dried Shrimp Dried shrimp is a shelf-stable seafood product made by sun-drying or heat-drying small shrimp, commonly used in Asian cuisines. It is a concentrated source of protein, sodium, and the vasoactive amine histamine.
- Fermented Black Beans Fermented black beans are cooked black soybeans that have undergone fermentation, commonly used in East Asian cuisines as a salty condiment or sauce base. They contain bioactive compounds from both fermentation and their legume origin, with documented considerations around sodium intake and potential effects on gut microbiota composition.
- Fermented Locust Beans Fermented locust beans are the seasoned, fermented seeds of Parkia biglobosa, a West African tree legume used primarily as a savory condiment and seasoning paste. They contribute umami flavor and contain compounds from fermentation and the legume base.
- Fermented Soybean Paste Fermented soybean paste is a traditional condiment made from soybeans, salt, and koji mold, containing live microorganisms and bioactive compounds from the fermentation process. It is a nutrient-dense source of protein, sodium, and bioavailable minerals.
- Fish Sauce Fish sauce is a fermented condiment made from salted anchovies and salt, used primarily in Southeast Asian cuisine. It is very high in sodium and contains bioactive compounds from fermentation, including free amino acids and umami-active glutamates.
- Gochujang Gochujang is a fermented Korean red chili paste made from chili peppers, glutinous rice, salt, and other ingredients. It is high in sodium and contains bioactive compounds from fermentation and capsaicin, with modest physiological impact at typical condiment serving sizes primarily driven by sodium content.
- Ham Ham is cured pork meat, typically from the hind leg, preserved through salt-curing and often smoking. It is a high-protein, processed meat product with elevated sodium and nitrate content.
- Harissa Harissa is a North African chili pepper paste made from dried red peppers, spices, and oil, commonly used as a condiment and cooking ingredient. It contains capsaicin from chili peppers, which can influence digestive comfort and may affect reflux symptoms in susceptible individuals.
- Hoisin Sauce Hoisin sauce is a thick, dark condiment made from fermented soybeans, salt, and sweet ingredients, commonly used in Asian cooking. It is high in sodium and added sugars with minimal micronutrient density.
- Ketchup Ketchup is a sweet, tangy tomato-based condiment made from tomato concentrate, vinegar, sugar, and spices. It contains added sugar and sodium, and provides lycopene from tomatoes — a carotenoid that is well-absorbed from processed tomato products.
- Kimchi Kimchi is a fermented Korean vegetable dish made primarily from napa cabbage and seasonings including chili pepper, garlic, and salt. It contains live bacteria and bioactive compounds from fermentation, along with fiber and micronutrients from its vegetable base.
- Olives Olives are the fruit of Olea europaea, commonly cured and consumed as a fermented or salt-preserved food. They are a source of monounsaturated fat, polyphenols, and sodium, with minimal impact on blood sugar.
- Oyster Sauce Oyster sauce is a thick, savory condiment made from oyster extracts, salt, and starches, commonly used in Asian cuisine. It is high in sodium and contains negligible protein and small amounts of minerals, but is typically consumed in small quantities.
- Pickles Pickles are cucumbers preserved in brine (salt water) or vinegar, often with added spices. They are fermented or acid-pickled vegetables with minimal calories but notable sodium content that varies widely by product.
- Preserved Lemon Preserved lemon is a salt-cured citrus condiment common in North African cuisine. It contributes significant sodium and small amounts of vitamin C to dishes and is used primarily as a flavoring agent.
- Salt Salt (sodium chloride) is a mineral compound essential for nerve and muscle function, fluid balance, and blood pressure regulation. Dietary intake directly affects sodium levels in the body.
- Sardine Sardine is a small oily fish rich in omega-3 fatty acids, protein, and micronutrients including vitamin D and selenium. It is commonly consumed whole (including bones) and is a nutrient-dense food with established cardiovascular and bone health relevance.
- Sauerkraut Sauerkraut is fermented cabbage containing live lactic acid bacteria and bioactive compounds from the fermentation process. It is a source of probiotics, vitamin K, and vitamin C, with studied effects on digestive and immune function.
- Shrimp Paste Shrimp paste is a fermented condiment made from small shrimp and salt, common in Southeast Asian cuisines. It is high in sodium and contains bioactive compounds from fermentation, but nutritional impact per typical serving is modest.
- Soy Sauce Soy sauce is a fermented condiment made from soybeans, wheat, salt, and koji mold, commonly used in Asian cuisines. It is high in sodium and contains compounds from fermentation including free amino acids and vasoactive amines such as histamine.
- Sriracha Sriracha is a chili-based hot sauce made from red chili peppers, garlic, vinegar, sugar, and salt. Its main active compound is capsaicin, which triggers heat perception via TRPV1 receptors and has modest effects on metabolism and digestion.
- Stock Stock is a liquid base made by simmering animal bones, connective tissue, or vegetable matter in water to extract flavors and nutrients. It serves as a foundational ingredient in cooking and contains variable amounts of protein, collagen, and minerals depending on ingredients and preparation method.
- Teriyaki Sauce Teriyaki sauce is a Japanese condiment made from soy sauce, mirin, sake, and sugar, commonly used to glaze meat and vegetables. It is high in sodium and added sugars, which are relevant to blood pressure and glycemic management.
- Tomato Sauce Tomato sauce is a cooked preparation of tomatoes, often with added salt, oils, and seasonings, commonly used as a base for pasta dishes and other foods. It contains lycopene and some vitamin C, though levels vary by processing and added ingredients.
Track how food affects your body — personalized for you.
Try Plateify Free →