Salt equivalents Content of Meats (11 - 20)

0.4 g

(per 20 g edible portion)
Swine, Bacon
1 g

(per 50 g edible portion)
Swine, Sausage (frankfurter)
0.2 g

(per 12 g edible portion)
Swine, Sausage (vienna)
1.8 g

(per 100 g edible portion)
Cattle, Beef product (corned beef, canned)
0.4 g

(per 25 g edible portion)
Swine, Sausage (fresh sausage)
-

(per 4 g edible portion)
Chicken, Offal (cartilage bone, raw)
-

(per 5 g edible portion)
Cattle, Beef product (roast beef)
-

(per 5 g edible portion)
Swine (gelatin)
0.4 g

(per 205 g edible portion)
Swine, Offal (feet, boiled)
0.1 g

(per 45 g edible portion)
Chicken, Offal (liver, raw)

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