Canned mushrooms are different from fresh mushrooms. Fresh mushrooms are low in sodium and high in potassium. Potassium, when present in food along with sodium, counteracts the effects of sodium on the body, such as on blood pressure. It helps the body excrete excess sodium through urine. Fresh mushrooms can even be added to low-salt foods to enhance the flavor.
Canned mushrooms, on the other hand, are packed along with a brine solution, which is a preservative consisting of water and salt. And mushrooms, because of their sponge-like structure, absorb the brine solution, thereby absorbing the sodium present in the brine.
It is actually fair to say that canned mushrooms are high in sodium, making them unsuitable as a sodium-balancing ingredient. But is there a way to reduce the sodium content in canned mushrooms?
Actually, there is. One can do a couple of things to reduce the salt in canned mushrooms to some extent:
1. Drain and Rinse
The brine water in the can should be entirely drained, and the mushrooms should be rinsed with plain water a few times. This will get rid of some of the sodium.
2. Gently Squeeze
After rinsing, the mushrooms can even be squeezed gently, while taking care not to crush them. This will help discard some more brine, and sodium, from them.
These methods only reduce, and not eliminate, the sodium present in canned mushrooms. If you are using canned mushrooms in a recipe, try using a lesser quantity of salt.
To conclude, canned mushrooms can be a healthy and useful addition to your pantry, but only as regular food. If you are looking to include mushrooms in your diet for balancing your salt intake, try to buy fresh mushrooms.
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