Drink a bowl of hot soup or a small hot pot in winter to warm up your whole body, but you may not have thought that the soup that seems to play a supporting role is the main culprit that makes your sodium intake exceed the table! A 400 ml bowl of beef noodle soup sold in a noodle shop was found to contain 2218 mg of sodium. A bowl of soup can already meet the recommended sodium intake for a day. Even the seemingly light soup has a sodium content that is not far different from that of spicy and spicy soups. The Tung Foundation recently tested the sodium content of 95 kinds of soups at buffets, bento shops, snack bars, braised food stalls, convenience stores, hot pot restaurants and other stores, and found that the general soup of shabu-shabu (kelp soup) contains sodium in one pot. The amount is as high as 2574 mg, exceeding the 2400 mg daily intake recommended by the Department of Health. As for the noodle soups sold in general noodle shops, the sodium content in the soup portion alone is about 1,400 mg on average, and the highest beef noodle soup even reaches 2,218 mg. As for a 300 ml bowl of soup ordered individually, the average sodium content is about 830 mg. Among them, the hot and sour soup with the highest sodium content has about 1230 mg of sodium in one bowl. That is, just drinking the soup without eating will have more than one sodium content. Meal needs! The free soup provided by buffet restaurants contains less than 400 mg of sodium per small bowl (200 ml). However, because it is free, people often drink 2-3 bowls in a row, and the sodium intake is also off the charts. It is generally believed that the original flavor of oden soup in convenience stores should be quite light, but Lu Huiru, a nutritionist at the Tung Foundation’s Food Nutrition Group, reminds that the sodium content of the soup cannot be seen from the appearance color or thickness. Although spicy hot pot, braised soup and other soups The sodium content is slightly higher than the original flavor, but the difference is not that big. For example, a bowl of original soup from a well-known chain convenience store contains 700-1160 mg of sodium; while spicy soup contains 800-1600 mg. Lu Huiru explained that although the convenience store has a fixed stock ratio for oden soup, actual inspection found that the sodium content of each branch varies, even up to 2 times, because the oden soup is made from original juice and water, and each store employee adjusts it according to their own preferences. The amount of water added is allocated, so the gap is huge. Lu Huiru reminded that too much sodium content cannot clearly distinguish the taste difference, so it is recommended to reduce the salt by 1/4 when cooking, and try to use tomatoes, corn, radish, onions and other fresh vegetables to cook the soup base, or use wolfberry, Use Chinese medicinal materials such as red dates or spices such as pepper and star anise to reduce the amount of salt.