Tag: Enhanced poultry

Up to 40% of poultry products on the market are enhanced with a solution containing water and salt during processing. So, do they add salt to raw chicken before you even buy it? The answer is often yes, and it's a practice known as 'plumping' or 'enhancing' that impacts flavor, juiciness, and cost.

While raw, unprocessed chicken is naturally low in sodium, containing only around 50-75mg per 4-ounce serving, many consumer products are not. The perceived saltiness of chicken largely depends on whether it has been injected with a saltwater solution or broth, a common industry practice known as 'enhancing'.

Many consumers believe fresh chicken is a low-sodium protein, but the reality is that much of the chicken on the market is “enhanced” with a saltwater solution. This process, called plumping, can dramatically increase the poultry's sodium content from around 50–75 milligrams to over 400 milligrams per 4-ounce serving, making it a significant source of hidden salt. This guide will help you understand how much sodium is injected into chicken and how to make informed dietary choices.

According to the World Health Organization, the average global sodium intake is more than double the recommended amount. For those watching their sodium, finding **what chicken has no salt** can be a challenge due to hidden salt solutions injected into many supermarket products. This guide reveals how to navigate labels and select unprocessed chicken to control your dietary salt intake.