The amount of Meats that contain 5 g of Salt equivalents (11 - 20)

• 

  0.4 g

  (per 20 g edible portion)

  Swine, Bacon
  × 12.5
• 

  1 g

  (per 50 g edible portion)

  Swine, Sausage (frankfurter)
  × 5
• 

  0.2 g

  (per 12 g edible portion)

  Swine, Sausage (vienna)
  × 25
• 

  1.8 g

  (per 100 g edible portion)

  Cattle, Beef product (corned beef, canned)
  × 2.8
• 

  0.4 g

  (per 25 g edible portion)

  Swine, Sausage (fresh sausage)
  × 12.5
• 

  0.4 g

  (per 205 g edible portion)

  Swine, Offal (feet, boiled)
  × 12.5
• 

  0.1 g

  (per 45 g edible portion)

  Chicken, Offal (liver, raw)
  × 50
• 

  0.1 g

  (per 50 g edible portion)

  Chicken (ground meat, raw)
  × 50
• 

  0.2 g

  (per 90 g edible portion)

  Chicken, Broiler meat (thigh, without skin, baked)
  × 25
• 

  0.4 g

  (per 210 g edible portion)

  Chicken, Broiler meat (thigh, without skin, raw)
  × 12.5