Vegetables and fruits are typically much lower in sodium than other foods, such as meats and grains. While fruits and vegetables certainly have their own qualities, salt is an ingredient that can bring out flavors in your cooking and enhance the general sensory experience of a dish. Carefully selecting vegetables or fruits for their higher salt content can be a good way of improving a dish and adding a little extra flavor. Here are a few plants with a little more salt than the rest of the pack.
Native to the Americas, the avocado has been a staple in the recipes of South and Central America for generations. With four milligrams of salt for every 100 grams, the avocado is significantly higher in sodium than most other fruits. Avocado trees can be grown in warmer regions of the country, including California.
This mild melon may not be very sweet, but it does have a higher dose of sodium than most other fruits. Cantaloupe is native to North America and can grow as far north as Canada. Its large size and mild meat make it an ideal fruit to serve to friends or cube for fruit salads.
When it comes to native plants with a high capacity for sodium, the legumes are tough to beat. With 4 milligrams of salt per 100 grams, peanuts are on the lower end of saltiness for nuts. Cashews and almonds are both higher in sodium, yet they are not native to North America.
One of the oldest domesticated plants, sweet potatoes also contain a decent amount of sodium. With 20 milligrams in every 100 grams of sweet potato, this tasty tuber actually has a higher salt content than its distant relative, the potato.