With the Lunar New Year drawing closer, the public was urged by the Bureau of Health Promotion (BHP) TO use less seasoning in festive food, as part of efforts to promote healthy eating during the holiday period.
The BHP released a series of online tips on how to reduce the amount of sodium used in cooking.
The bureau promoted the substitution of fresh, natural ingredients for traditionally popular preserved foods such as pickled cabbage and ham.
Popular high-sodium dressings such as barbecue sauce, bean paste and black vinegar can be replaced with fresh fruit juice like lemon, pineapple and tomato, which adds acidity and flavor to food, according to the BHP.
Chin Hui-min, a health nutritionist, said that since the tongue responds to different tastes, such as salt, sour, bitter, sweet and savory, one strategy for making a dish tasty without using salt is to highlight sweetness using vegetables and fruit.
For example, Chin said, when cooking braised pork, green onions, garlic, ginger and other low-cost vegetables are great alternatives for giving flavor to dishes.
The maximum amount of sodium intake per person per day should not exceed 2400 milligrams, which is equal to about 6 grams, or one teaspoon, of culinary salt, according to the bureau's website.
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