The amount of Meats that contain 4 g of Salt equivalents
(11 - 20)
0.4 g
(per 20 g edible portion)
Swine, Bacon
×
10
1 g
(per 50 g edible portion)
Swine, Sausage (frankfurter)
×
4
0.2 g
(per 12 g edible portion)
Swine, Sausage (vienna)
×
20
1.8 g
(per 100 g edible portion)
Cattle, Beef product (corned beef, canned)
×
2.2
0.4 g
(per 25 g edible portion)
Swine, Sausage (fresh sausage)
×
10
0.4 g
(per 205 g edible portion)
Swine, Offal (feet, boiled)
×
10
0.1 g
(per 45 g edible portion)
Chicken, Offal (liver, raw)
×
40
0.1 g
(per 50 g edible portion)
Chicken (ground meat, raw)
×
40
0.2 g
(per 90 g edible portion)
Chicken, Broiler meat (thigh, without skin, baked)
×
20
0.4 g
(per 210 g edible portion)
Chicken, Broiler meat (thigh, without skin, raw)
×
10
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