Vegetables can help you save on sodium and potassium by using their spiralizers instead of the traditional salt and sugar solution.
Here are five ways to make it easier on yourself and your family.
Cut back on sodium in vegetable spirizers: Cut back by one teaspoon of salt per quart of water to about two tablespoons.
The salt helps reduce your risk of constipation.
Salt has the opposite effect on potassium: It reduces potassium levels.
The more sodium you consume, the more potassium you can absorb.
The same goes for salt: If you consume too much, you can get too little potassium, which can lead to potassium levels in the body that aren’t right.
Limit sodium in vegetables: If a lot of vegetables are eaten together, reduce sodium intake to about 1/3 teaspoon of sodium per pound of vegetables, according to the USDA’s Nutrient Database.
But if you’re just eating a handful of vegetables and they’re eaten in separate portions, cut back to about one-third of the amount.
Add veggies into a healthy-eating plan: Make the veggies a part of a healthy meal plan.
Add the veggies to the following meal plan to get more nutrients: Chicken, tuna, fish, salad, noodles, oatmeal, and other grains and beans.
Add vegetables into your regular diet: Add vegetables to your daily routine to get as many nutrients as possible, according the National Academy of Nutrition.
Some vegetables, like carrots, spinach, and broccoli, are a good source of potassium.
Add extra vegetables into the diet: Some people can reduce their sodium intake by adding extra vegetables to their diet.
But it’s important to watch for potential side effects, like a decrease in blood pressure.