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Almost any canned food product is going to be larded with salt, so much that you may get more than half the daily recommended amount from a single bowl of soup. It's similar with other pre-prepared (frozen) foods too, but cans of anything: beans, vegetables, even tuna fish - are the worst.

Generally, frozen vegetables have little to no salt while canned vegetables tend to be loaded with salt. I'm not sure if there is a (historical?) reason for adding so much salt to canned foods having to do with making them last longer, preserving taste or what.

Mike
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