Effect of water rinsing on sodium content of selected foods

J Am Diet Assoc. 1983 Apr;82(4):394-6.


The sodium content of water-rinsed canned green beans, tuna, and cottage cheese was analyzed. A 3-minute rinse of tuna and cottage cheese resulted in sodium reductions of 80% and 63%, respectively, with no significant effect on iron content. Calcium was reduced by approximately 50%. Although rinsing had a minimal effect on the sodium in canned beans, replacing the canning brine with water before heating lowered salt content by 33%. This study shows that the simple and economical methods of water rinsing of tuna and cottage cheese and of heating green beans in tap water markedly lowered salt content.

Publication types

  • Research Support, Non-U.S. Gov't
  • Research Support, U.S. Gov't, P.H.S.

MeSH terms

  • Food Analysis*
  • Food Handling / methods*
  • Hot Temperature
  • Sodium / analysis*


  • Sodium