Is the salt content in this recipe legit?

sparklyhippos
sparklyhippos Posts: 38 Member
in Recipes
Check it out.. Here is the muffin recipe that I just made:

1 egg (50g), Grade A Large
1.12 cup, Cereals - Oats, regular and quick and instant, not fortified, dry (oatmeal, rolled oats)
1.50 tsp(s), Baking Powder
0.25 cup(s), Applesauce Unsweetened
1 tsp(s), Vanilla extract
1 tsp(s), Coconut Oil
0.25 cup, Ground Flax Seed
1 scoop, Plant Based Protein - Vanilla Bean
3 medium bananas
0.50 cup (240 ml), Almond Milk

(There are only 280mg of sodium 1 scoop of the protein powder, and 180mg in a cup of the almond milk)

I am being treated for Meniere's Disease (dizziness.. starting of treatment is a very low sodium diet), and MFP is telling me that ONE muffin is 547mg of sodium.. Is this legit?? What could be driving up the sodium content? Would baking powder actually have that much?

I'm very new to this low-sodium diet, so I'm really not sure.. Thanks! :blush:

Meg

Replies

  • Francl27
    Francl27 Posts: 26,371 Member
    Baking powder for sure.
  • CyberTone
    CyberTone Posts: 7,337 Member
    1.5 tsp of "Leavening agents, baking powder, double-acting, sodium aluminum sulfate" has 731g sodium.
    Reference: ndb.nal.usda.gov/ndb/foods/show/5855
  • sparklyhippos
    sparklyhippos Posts: 38 Member
    edited January 2016
    Okay perfect, thank you! I wonder how much sodium is actually in one of the muffins then? :/
  • sparklyhippos
    sparklyhippos Posts: 38 Member
    I forgot to mention that the recipe made 8 muffins!
  • CharlieBeansmomTracey
    CharlieBeansmomTracey Posts: 7,682 Member
    also since it looks like you arent weighing anything(you are using cups and tsp/tbs which can be highly inaccurate), like the bananas the sodium levels could be a lot higher as well.
  • sparklyhippos
    sparklyhippos Posts: 38 Member
    Oh, should I be weighing my ingredients? Why do you not recommend tbsp/tsp/cup measurements?
    Well, bananas are very low in sodium so I'm not too worried about that one.
  • CharlieBeansmomTracey
    CharlieBeansmomTracey Posts: 7,682 Member
    yes you should be weighing your ingredients to get an accurate calorie count and other nutrient count if you are watching certain nutrients. and tbsp,tsp,cups are not accurate for solid foods,just liquids.1 cup of say flour could actually be 1 1/4 to 1 1/2 depending on how its packed in.that will make it more calories than what you log. over time the difference in calories can result in stalled weight as well,unless you are not really worried about that then you dont have to.
  • sheermomentum
    sheermomentum Posts: 827 Member
    edited January 2016
    You can look at the sodium content of each ingredient to find out where its coming from. Eggs have some sodium naturally, and so does almond milk (not sure its added or comes from the other ingredients in the almond milk).
  • BarbieAS
    BarbieAS Posts: 1,414 Member
    I just re-ran your recipe. That sodium content looks legit to me, unfortunately.
  • ElizabethOakes2
    ElizabethOakes2 Posts: 1,038 Member
    sparklyhippos wrote: »
    Oh, should I be weighing my ingredients? Why do you not recommend tbsp/tsp/cup measurements?
    Well, bananas are very low in sodium so I'm not too worried about that one.

    I'm on the 'not necessary to weigh' side of this argument. There are a lot of people here who leap right on the "You must not be measuring right! Weigh everything" but if you've worked in a commercial kitchen or bakery and use professional kitchen quality measuring cups, then you should know how to check density on flours, sugars,etc, and measure accurately. I don't just assume that not everyone knows how to measure correctly. IF you've never learned how to measure accurately, sift for density, etc, then yeah, you should probably weigh for a few weeks until you gain accuracy.
  • CharlieBeansmomTracey
    CharlieBeansmomTracey Posts: 7,682 Member
    which is why I said if she is not worried about then she doesnt have to.never said she didnt know how to measure correctly,I said that measuring cups arent accurate and I have several different sets and each one is different.
  • jenovatrix
    jenovatrix Posts: 219 Member
    I did some quick googling and apparently sodium-free baking powder does exist - you learn something new every day :smile: I thought altering the chemical makeup of the baking powder would make it not work but I guess they figured it out. Here's the ingredient list for the one I found:

    Ingredients: Monocalcium phosphate, potato starch, potassium bicarbonate.
  • sparklyhippos
    sparklyhippos Posts: 38 Member
    Oops, very delayed post but thank you, Jenovatrix for advising me of sodium free baking powder!! That's a life saver!

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