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Also known as: low salt bread, reduced sodium bread
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Crisp, warm toast made with low-sodium bread and a touch of unsalted butter. This simple classic is a perfect, comforting side for breakfast or a light snack, ready in just a few minutes.
A refreshing and crisp veggie sandwich designed for a kidney-friendly diet. It features low-sodium bread, a light cream cheese spread, and a medley of crunchy, low-potassium vegetables like cucumber and bell peppers.
Because it often contains fewer preservatives and less salt (which acts as a preservative), it typically lasts 3-5 days at room temperature.
Yes, it freezes very well. Slice it before freezing so you can take out individual pieces as needed.
Generally, low-sodium bread contains 140mg of sodium or less per serving (usually one slice).
It may taste slightly less savory than standard bread, but toasting it or using flavorful spreads makes the difference negligible.
Corn tortillas, lettuce wraps, or homemade bread where you control the salt content are excellent alternatives.
Most commercial varieties are vegan, but always check the label for milk, eggs, or honey which are sometimes added for texture or flavor.
Salt controls yeast fermentation and strengthens gluten structure; low-sodium breads use specialized techniques to maintain texture.
It is usually found in the health food aisle, the bakery section of large supermarkets, or specialty heart-healthy food stores.
low-sodium bread is a versatile ingredient found in cuisines around the world. With 265 calories per 100g and 9.1 grams of protein, it's a nutritious addition to many dishes.
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