The amount of Foods that contain 4 g of Salt equivalents (151 - 160)

• 

  0.5 g

  (per 20 g edible portion)

  Eggplant Pickle (nukamiso-zuke)
  × 8
• 

  0.3 g

  (per 10 g edible portion)

  Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  × 13.3
• 

  0.3 g

  (per 12 g edible portion)

  Pickle (sour type)
  × 13.3
• 

  2.9 g

  (per 120 g edible portion)

  Cucumber, Pickle (salted pickles)
  × 1.4
• 

  0.8 g

  (per 30 g edible portion)

  Leaf mustard (salted pickles)
  × 5
• 

  4.4 g

  (per 175 g edible portion)

  Udon (wet form, raw)
  × 0.9
• 

  0.2 g

  (per 10 g edible portion)

  Swine (roast pork)
  × 20
• 

  0.2 g

  (per 10 g edible portion)

  Swine, Shoulder
  × 20
• 

  2.6 g

  (per 110 g edible portion)

  Fish paste product (yakinuki-kamaboko)
  × 1.5
• 

  0.5 g

  (per 20 g edible portion)

  Fish paste product (kobumaki-kamaboko)
  × 8