The amount of Meats that contain 0.3 g of Salt equivalents
(21 - 30)
0.4 g
(per 20 g edible portion)
Swine, Bacon
×
0.7
1 g
(per 50 g edible portion)
Swine, Sausage (frankfurter)
×
0.3
0.2 g
(per 12 g edible portion)
Swine, Sausage (vienna)
×
1.5
1.8 g
(per 100 g edible portion)
Cattle, Beef product (corned beef, canned)
×
0.2
0.4 g
(per 25 g edible portion)
Swine, Sausage (fresh sausage)
×
0.7
0.4 g
(per 205 g edible portion)
Swine, Offal (feet, boiled)
×
0.7
0.1 g
(per 45 g edible portion)
Chicken, Offal (liver, raw)
×
3
0.1 g
(per 50 g edible portion)
Chicken (ground meat, raw)
×
3
0.2 g
(per 90 g edible portion)
Chicken, Broiler meat (thigh, without skin, baked)
×
1.5
0.4 g
(per 210 g edible portion)
Chicken, Broiler meat (thigh, without skin, raw)
×
0.7
<
1
2
…
12
>
