The amount of Meats that contain 4 g of Salt equivalents (31 - 40)

• 

  0.3 g

  (per 140 g edible portion)

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

  0.3 g

  (per 132 g edible portion)

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

  0.1 g

  (per 60 g edible portion)

  Chicken, Broiler meat (thigh, without skin, boiled)
  × 40
• 

  0.1 g

  (per 80 g edible portion)

  Chicken, Broiler meat (thigh, with skin, boiled)
  × 40
• 

  0.3 g

  (per 250 g edible portion)

  Chicken, Broiler meat (thigh, with skin, raw)
  × 13.3
• 

  0.1 g

  (per 125 g edible portion)

  Chicken, Broiler meat (breast, without skin, raw)
  × 40
• 

  0.2 g

  (per 155 g edible portion)

  Chicken, Broiler meat (breast, with skin, raw)
  × 20
• 

  0.1 g

  (per 50 g edible portion)

  Swine, Ground meat (raw)
  × 40
• 

  0.1 g

  (per 61 g edible portion)

  Swine, Pork, medium type breed (outside ham, lean, raw)
  × 40
• 

  0.1 g

  (per 125 g edible portion)

  Swine, Pork, medium type breed (outside ham, without subcutaneous fat,raw)
  × 40