Italian hard pastry cheeses and the Blues are the most salty
What are the most salty cheeses in Europe? Italian grated cheeses! (Parmesan et Compagnie …) “This is what makes them so tasty in pasta or gratins, signals the Professor, because salt is a taste enclosure: the more a cheese contains, the more tasty it seems. Blue cheeses are always more salty than the others, because the salt penetrates inside 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.
Sausage: 5 % salt on average, often more
Salasons, meat -based products (often pork but not only), always 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. At this level, consumption greatly exceeds the official recommendations. Here again is a massive contribution of hidden salt. »»
Ham: the more traditional, the more salty!
Country ham is one of the salt salt salt. 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. One or two slices of white ham (pork or poultry) bring little salt. This product can therefore be preferred in the event of vigilance on blood pressure. »»
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 because potassium is concentrated: dried apricot, in particular, is one of the best sources. The most known fruit as bringing potassium is banana, but the champion is actually dry apricot with almost 1 g of potassium per 100 g of fruit against 0.5g.
Tomato is another summer option. Its flesh is naturally rich in potassium, whether consumed raw, cooked or in coulis. Watch out for industrial tomato sauces: their taste often masks a high salt content.
The squash seeds, sunflower seeds, peanuts or cashews are naturally rich in potassium. One handle per day makes it possible to take advantage of it. Better to choose them not salty, because the industrial versions of aperitif contain significant amounts of added salt.
Precision. Multiply sodium figure by 2.5 to find out the salt equivalent of a food.
To find out more: HTA Foundation
Medusa: What to do in case of bite?
Source: Health destination
