The amount of Meats that contain 4 g of Salt equivalents (21 - 30)

• 

  0.2 g

  (per 90 g edible portion)

  Chicken, Broiler meat (thigh, with skin, baked)
  × 20
• 

  0.1 g

  (per 50 g edible portion)

  Chicken, Broiler meat (wing , with skin, raw)
  × 40
• 

  0.1 g

  (per 70 g edible portion)

  Sheep, Lamb (leg, lean and fat, raw)
  × 40
• 

  0.1 g

  (per 60 g edible portion)

  Swine, Pork, medium type breed (boston butt, lean, raw)
  × 40
• 

  0.1 g

  (per 45 g edible portion)

  Swine, Pork, medium type breed (picnic shoulder, lean, raw)
  × 40
• 

  0.1 g

  (per 60 g edible portion)

  Swine, Pork, large type breed (boston butt, lean, raw)
  × 40
• 

  0.2 g

  (per 100 g edible portion)

  Whale (meat, lean, raw)
  × 20
• 

  0.1 g

  (per 30 g edible portion)

  Cattle, Offal (small intestine, raw)
  × 40
• 

  0.3 g

  (per 149 g edible portion)

  Cattle, Beef, dairy fattened steer (outside round, lean, raw)
  × 13.3
• 

  0.2 g

  (per 81 g edible portion)

  Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat, baked)
  × 20