Most fresh fruits and vegetables are low in sodium, and apricots, cherries, oranges, peaches and plums have none at all. Unsalted rice crackers, almonds, hazelnuts, pecans and pistachios also have zero milligrams of sodium per ounce. Other sodium-free foods include baking chocolate, all-purpose and whole-wheat flours, and unsalted margarine.
The human body needs sodium for regulating blood pressure and blood volume and for proper functioning of nerves and muscles. However, too much sodium may cause fluid buildup in people with congestive heart failure, kidney disease or cirrhosis of the liver, and may contribute to high blood pressure. The 2010 Dietary Guidelines for Americans recommend that most adults keep sodium consumption below 2,300 milligrams of sodium per day.
The most common source of sodium is sodium chloride, or table salt. Salt and other sodium compounds such as baking soda, monosodium glutamate, sodium nitrate, sodium saccharin and sodium benzoate are common additives in processed foods. Food labels include information about sodium content, and the U.S. Department of Health and Human Services recommends choosing foods that contribute five percent or less of the daily value for sodium per serving.
Other sodium-free foods include fresh meats without added sodium, low-fat and no-fat milk and yogurt, soy milk, and vegetable oils. Choices for seasoning foods without salt include herbs and spices, chopped garlic and onions, vinegar and ginger.