Keep versatile staples
Stock no-salt-added beans and tomatoes, plain frozen vegetables, oats, brown rice, canned fish, olive oil, vinegar, lemons, unsalted nuts, and dried herbs. These combine into soups, grain bowls, salads, toast toppings, and warm breakfasts.
Use the label in context
Check serving size first, then sodium. Compare products in the same category and consider how many servings you will actually eat. Medical sodium or fluid limits should come from your clinician.