As the first wave of cold air arrives in winter, many people start to gather their friends to eat hot pot. Many hot pot soup soup packages are appearing in the market. It is not only more convenient for people to cook hot pot, but also has more flavor choices. However, the Nutrition Office of the Taipei Medical University Affiliated Hospital checked the nutrition labels of commercially available hot pot soup stock packages and found that the spicy red soup package has the highest salt content, and the sauerkraut and kimchi pot bases are also high in salt. Some Japanese hot pot stock package claims Although it is relatively "light", it actually has a high salt content. If people eat it all, their salt intake will easily exceed the standard. Adding water to dilute it helps reduce salt. Su Xiuyue, director of the Nutrition Office of Taipei Medical University Affiliated Hospital, said that the sodium content in every 100cc of soup base is less than 400 mg, which is considered "low salt". A bowl of hot pot soup base can be used by one person; if the sodium content If the sodium content is between 400 and 700 mg, it is classified as "medium salt" and a bowl of hot pot soup base can serve two people; if the sodium content exceeds 700 mg, it is classified as "high salt" and a bowl of hot pot soup base can serve three people. Use it and dilute it with water to reduce the salt content. If you eat too much salt for a long time, it is easy to develop high blood pressure. The sodium content of spicy red soup is quite high. Director Su Xiuyue pointed out that by observing the nutritional labels of hot pot soup stock packages, we can find that the salt content of spicy red soup, sauerkraut and kimchi soup bases are all high in salt. For example, spicy red soup, every 100cc of soup base contains With 889 mg of sodium, it is recommended that the daily sodium intake should not exceed 2,400 mg. It is recommended that the sodium intake in one meal be controlled below 800 mg. Drinking 100cc of spicy red soup will exceed the standard for one meal. In addition, hot pot soup cubes contain more salt, so it is recommended to dilute it with four bowls of water. When dipping in sauce, you should also pay attention to your salt intake. 1 gram of salt contains 400 milligrams of sodium, and 2400 milligrams of sodium is equivalent to 6 grams of salt. In addition to hot pot soup base, people should also pay attention to the amount of salt when choosing sauces and ingredients. Foods like bean paste, satay sauce, and chili sauce are also very salty and high in calories. For example, one level spoon of bean paste contains 2 grams of salt and about 800 milligrams of sodium. One tablespoon of chili sauce also contains more than 2 grams of salt. It is ideal to choose more natural ingredients. Director Su Xiuyue suggested that when cooking hot pot soup base, it is best to use natural ingredients such as Chinese cabbage, cabbage, and kelp. You can add half a piece of kelp and 200 grams of bonito to make soup, or Make vegetable soup with cabbage, tomatoes, soybean sprouts, etc. You can also use clams to make clear soup. For sauce, you can dilute one teaspoon of soy sauce (about 0.6 grams of salt) with half a bowl of water (about 120cc), and then add your favorite onions, ginger, garlic, fresh chili and other spices. You can also add some white vinegar. This not only increases the flavor, but also makes the saltiness more pronounced, thus reducing salt intake. Subscribe to the Healthy Love Live video and audio channel to read health knowledge more easily. Join and pay attention to your health every day! LINE＠ ID: @：/supply/article/30523/What to do if you don’t eat hot pot in cold weather? Beware of the salt crisis. Keywords: hot pot, high salt, sodium intake, hot pot soup base, Peking University Medical University, Su Xiuyue