However, they delicious: here your:
Olives are soaked in 10 %salt water. Similarly, Concretely, in a jar containing 100 ml, there are 10 g of salt, in order to make the olives consumable. Meanwhile, “This salt does not evaporate: it enters the flesh of the fruit”. Therefore, explains the hypertensiologist, “when we consume olives, we therefore absorb flesh … Therefore, but especially salt. Meanwhile, This is called hidden salt. Therefore, »»
And the most salty cheeses are … – However, they delicious: here your
What are the most salty cheeses in Europe? Meanwhile, Italian grated cheeses! For example, (Parmesan et company …) “This is what makes them so tasty in pasta. Nevertheless, gratins,” said Professor Girerd, “because salt is a taste of taste: the more a cheese contains, the more tasty it seems. Moreover, Blue cheeses are always more salty than the others, because the salt penetrates inside however, they delicious: here your from the ripening. For other cheeses. to know if it is a “salty trap”, an indicator can be the crust: if it is salty to the touch, we do not consume it. Conversely, a white and appetizing crust is eaten, which considerably increases the salt intake. This is why in the end, the Camembert is more salty than the Saint-Nectaire.
“The Corsican salt, for example, is excellent … but extremely salty! »»
Sausage: 5 % salt on average, often more – However, they delicious: here your
Salaisons, meat -based products (often pork), contain significant amounts of salt. On average, “health authorities believe that sausages contain 5 % salt,” notes the specialist. “The more artisanal manufacturing, the higher the salt content. The more we descend to the south of France or Europe, the more salty the preparations. The Corsican salt, for example, is excellent … but extremely salty. »»
Ham: the more traditional, the more salty!
Country ham is one however, they delicious: here your of the salt -rich salt cowards. In contrast, so -called “white” or “Paris” hams are much less salty. Their average content revolves around 1.5 g of salt per 100 g, two to three times less than that of dry hams. Since the 2020s, the regulations have forced manufacturers to reduce the quantities of salt in cooked cold meats. Result: white hams often display mentions like “-25 % salt” or “-30 % salt”. “There remains salt, but in moderate quantity,” says Xavier Girerd.
Lowering salt is good, increasing potassium is even better
Potassium is an essential micronutrient that helps balance blood pressure. The recommended contributions are 3.5 g per day for a man and 2.5 g for a woman (WHO). Avocado is the most rich in potassium food, in front of the banana, with a moderate caloric intake. The fruits, as a whole, also contain attractive quantities. Once dried, their content increases however, they delicious: here your because the potassium is concentrated: dry apricot is one of the best sources.
Tomato is another summer option. Its flesh is naturally rich in potassium. The squash, sunflower seeds, peanuts or cashews are rich in potassium. One handle per day makes it possible to take advantage of it. Better to choose them… not salty!
Further reading: Microplastics found in human brain tissue: how do they affect our brain? – The flagship drink of summer is one of the worst for health according to a survey – A virus transmitted by mosquitoes kills nine people in Italy this year: Belgium soon concerned? – Here is the black list of drugs to flee in 2025, judged “more dangerous than use” – A scratch is in question (video).
