Reducing sodium.

KaysKidz
KaysKidz Posts: 208 Member
edited November 2024 in Food and Nutrition
I scrolled through what seemed like pages of food items hoping to find what I was looking for, but did not find it. I'm already up on my sodium today and I'm having WM Rotisserie chicken with steamed veggies for dinner. How much sodium will I cut by not eating the skin? I'm eating the breast if it matters.

Replies

  • never2bstopped
    never2bstopped Posts: 438 Member
    That's hard to guess, why are you worried about the sodium?
  • KaysKidz
    KaysKidz Posts: 208 Member
    Because according to my daily limits, I am way over. I'm not retaining water or anything, heck if anything, I'm drinking more because of it. I don't personally have heart issues, but it does run in my family, so it's just something I'm keeping in the back of my mind. Surely the sodium in a chicken breast with minimal skin will be much lower then a drumstick, right?!
  • never2bstopped
    never2bstopped Posts: 438 Member
    If you have no issues with sodium going over shouldn't hurt you at all.

    I believe most of the sodium comes from the seasoning not the meat it's self. That being said, how much penetrated into the meat is anyone's guess.
  • skullshank
    skullshank Posts: 4,323 Member
    never2bstopped wrote: »
    If you have no issues with sodium going over shouldn't hurt you at all.

    I believe most of the sodium comes from the seasoning not the meat it's self. That being said, how much penetrated into the meat is anyone's guess.

    this.

    unless medically advised, theres no need to reduce/avoid sodium.
  • jgnatca
    jgnatca Posts: 14,464 Member
    I'd call it a day, sodium-wise. To cut sodium in chicken you have to keep it from getting in there in the first place. Roast your own chicken next time. A contributor here shared a slow cooker roast chicken (5 hours on high) that she swears is as good as the store-bought, and I agree. Simply cut the salt in this recipe

    http://allrecipes.com/recipe/whole-chicken-slow-cooker-recipe/
  • KaysKidz
    KaysKidz Posts: 208 Member
    I'm not avoiding it, or trying to reduce it persay, so much as stay within my daily limit. And since I will be over, if I eat the chicken according the food database, I was just wondering about how much sodium I could cut by not eating the skin. I've still had plenty of sodium. Like everything else, I'm sure you can have too much of anything! LOL
  • KaysKidz
    KaysKidz Posts: 208 Member
    Normally I would make my own and not add salt, or at least limit it. But it's dance night....thus, quick dinner.
  • RoxieDawn
    RoxieDawn Posts: 15,488 Member
    edited April 2015
    It is really hard to know how much sodium is in the skin itself. I go over my sodium all the time.

    I am setup in MFP for 2000 (and under is my goal) but I went out to dinner last week and in one meal I had 3000+l. My intake for that day was through the roof.

    I drink, drink and drink more water on those days and the next days...

    Google it... I found it...

    Weigh the chicken (part that you eat) and see if you can get an estimate..just a thought.
  • RoxieDawn
    RoxieDawn Posts: 15,488 Member
    edited April 2015
    FROM: http://www.megaheart.com/printer-sodium-chicken.html

    CHICKEN* Calories K-cal Protein gm Carb. gm Tot. Fat gm Sat Fat gm Mono Unsat gm Poly Unsat gm Cholesterol gm Trans Fatty Acids Omega-3 gm Potass mg Sodium mg Vit. K mcg
    Weights vary. All meat is raw.
    BROILERS OR FRYER, CHICKEN

    Leg w/skin, 167 g 312.3 30.3 0 20.2 5.511 8.083 4.325 138.6 0 .175 0.284 330.7 131.9 (SODIUM) 4.843
    Leg, no skin, 130 g 156 26.2 0 4.963 1.274 1.534 1.235 104 0.135 0.13 297.7 111.8 (SODIUM) 3.77

    Here I posted an example of raw chicken leg...broiler or fryer chicken
  • never2bstopped
    never2bstopped Posts: 438 Member
    For reference I usually double the sodium limit by the end of the day.
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