No, broccoli is not high in sodium; it is naturally low in sodium, making it a heart-healthy vegetable, with about 30 milligrams of sodium per one-cup serving of raw, chopped broccoli, which is only about 1% of the daily recommended intake. Fresh and frozen broccoli are good choices for a low-sodium diet, unlike canned vegetables that often have added salt.
Broccoli is also high in potassium and low in sodium, which can help prevent high blood pressure and reduce stress on the heart.
Broccoli is a medium potassium food, low in sodium and phosphorus, and suitable for all the following kidney conditions and treatments: Chronic Kidney Disease (CKD)
Broccoli is a rich source of antioxidants, including vitamins C, K, and A. It also contains several important minerals, including potassium, calcium, and iron. These antioxidants help protect the body from oxidative stress and reduce inflammation.
Broccoli & Other Cruciferous Vegetables
However, they also contain chemical compounds called thiocyanates. “When consumed in very large amounts, thiocyanates can block or limit the body's ability to absorb iodine, a mineral found in some foods,” says Dr. Wolf.
Any fresh vegetables, such as broccoli, sweet potatoes, beets, okra, spinach, peppers, carrots, and edamame. Frozen vegetables without added butter or sauce. Canned vegetables that are low in sodium or have no salt added — you can rinse them off to remove some of the sodium.
High-Sodium Foods
Buy low-sodium foods
Here's what to eat after a salty meal to help you feel your best.
Eggs provide high-quality protein and essential nutrients. They’re low in sodium and potassium but contain phosphorus.
What Are the Signs of High Sodium Levels? You may notice increased thirst, more frequent urination, bloating, swelling in your hands or legs, headaches, tiredness, or higher blood pressure. Some people also feel heart palpitations. If these symptoms keep happening, it's worth having your blood sodium levels checked.
Carrots are low in sodium. Diets low in sodium may reduce the risk of high blood pressure. Carrots are low in sodium. Carrots, as part of a low sodium diet, may reduce the risk of high blood pressure.
To increase your sodium levels, consider eating foods like grilled or smoked meat and fish, sausages, chorizo, canned meat, cheese, tuna in brine, and salted nuts. You could add salt to your fresh salad, stews or soups, as well.
Broccoli beats potatoes for lowering blood pressure - Harvard Health.
Experts Agree: This Is The Healthiest Vegetable In The World
Broccoli
Broccoli is rich in both flavonoids and nitric oxide. Each of these help lower blood pressure, as explained above. One study found that eating broccoli at least four times or more a week can decrease blood pressure.
For example, soy sauce, bottled salad dressings, dips, ketchup, jarred salsas, capers, mustard, pickles, olives and relish can be loaded with sodium. Look for reduced-sodium or lower-sodium versions. Buy canned vegetables labeled “no salt added” and frozen vegetables without salty sauces.
Drinking excessive amounts of water can cause low sodium by overwhelming the kidneys' ability to excrete water. Because you lose sodium through sweat, drinking too much water during endurance activities, such as marathons and triathlons, can also dilute the sodium content of your blood.
Small amounts of sodium (2 – 5 mmol/L, which is equivalent to 46 – 115mg) may take days to have an effect. Larger amounts (15 mmol or more, or 345mg) may cause an increase in blood pressure within an hour. For comparison, half a teaspoon of salt has 1150mg of sodium.
As a bonus, potatoes are low in calories, contain no fat or cholesterol, and are sodium-free. They're high in vitamin C and potassium and are a good source of vitamin B6.
But chicken, even before you put anything on it, is often injected with saltwater solutions during processing, making it a hidden source of sodium. In fact, chicken sits eighth on the CDC's list of top 10 sources of sodium. One 4 oz boneless, skinless chicken breast can contain anywhere from 40 mg to 330 mg of sodium.
Most salt substitutes swap out sodium entirely or partly for potassium chloride, a naturally occurring salt-like compound that tastes similar to sodium. For many people, potassium chloride and sodium taste similar enough that the switch is fairly easy.