Sodium is a significant mineral that performs numerous fundamental functions in your body. It’s discovered normally in food varieties like eggs and vegetables and is likewise a fundamental part of table salt (sodium chloride). Despite the fact that it’s fundamental to wellbeing, dietary sodium is restricted under particular conditions. For instance, a low-sodium diet is usually endorsed to individuals with certain ailments, including cardiovascular breakdown, heart failure, hypertension, and kidney disease.
Sodium is a fundamental mineral associated with numerous significant functions in the body, including regulation of fluid, cellular function, the balance of electrolytes  and maintenance of blood pressure. Since this mineral is important to daily life, your kidneys firmly manage its levels dependent on the concentration (osmolarity)  of natural fluids.
Sodium is found in many food sources you eat; however entire food varieties like vegetables, poultry, and fruits do not contain a lot.
Plant-based food sources like new produce for the most part have less sodium than animal-based food varieties, like meat and dairy items.
Sodium is most available in food sources like chips, fast foods, and frozen dinners where salt is added during handling to upgrade flavor and which has been processed and packaged. Another significant contributor to sodium consumption  is adding salt to food while planning dinners in your kitchen and as a flavoring prior to eating.
A low-sodium diet restricts high-sodium food varieties and refreshments. Medical professionals normally prescribe these eating regimens to treat conditions, for example, hypertension or coronary illness.
Despite the fact that there are varieties, sodium admission  is by and large kept to under 2–3 grams (2,000–3,000 mg) each day. A teaspoon of salt  contains around 2,300 mg of sodium. When following a low-sodium diet, food varieties high in sodium should be restricted or totally stayed away from to hold your sodium consumption below the recommended level.