Anyone know why?

fireflyz2
fireflyz2 Posts: 14 Member
edited February 14 in Food and Nutrition
Hi - according to the USDA broiled or baked salmon has about 115 mg of sodium per ounce but poached or steamed has only 21 mg per ounce. I can understand if you poach it it might wash away some of the sodium, but hard to believe it for steaming. Does anyone know why this is?
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