SUMMARY From four of the major islands in the Hawaiian chain, 19 foods of plant origin, the soil in which they were grown and the water used for irrigation were assayed for sodium. Data on the influence of environment upon the sodium content of fruits and vegetables are given. Most fruits and vegetables were low in sodium. A few, such as papaya, beets, celery, daikon, and sweetpotato, were high and probably should be omitted from very restricted sodium diets. The sodium concentration of some of the foods varied with the soil sodium concentration, which points out the necessity of considering the source of these particular foods before using them in a sodium‐restricted diet. The results indicate that variations in sodium should be expected in plant foods, although the differences may not always be nutritionally significant.