Meats High in Salt equivalents (41st - 60th) (per 100 g edible portion)

• Cattle, Veal (flank or short plate, without subcutaneous fat, raw)
  
  0.3 g
• Snapping turtle (meat, raw)
  
  0.2 g
• Guinea fowl (meat, without skin, raw)
  
  0.2 g
• Pigeon (meat, without skin, raw)
  
  0.2 g
• Chicken, Offal (liver, raw)
  
  0.2 g
• Chicken, Offal (heart, raw)
  
  0.2 g
• Chicken (ground meat, raw)
  
  0.2 g
• Chicken, Broiler meat (thigh, without skin, baked)
  
  0.2 g
• Chicken, Broiler meat (thigh, without skin, raw)
  
  0.2 g
• Chicken, Broiler meat (thigh, with skin, baked)
  
  0.2 g
• Chicken, Broiler meat (wing , with skin, raw)
  
  0.2 g
• Sparrow (meat, with bone and skin, raw)
  
  0.2 g
• Duck, wild (meat, without skin, raw)
  
  0.2 g
• Aigamo (meat, with skin, raw)
  
  0.2 g
• Sheep, Lamb (leg, lean and fat, raw)
  
  0.2 g
• Sheep, Lamb (shoulder, lean and fat, raw)
  
  0.2 g
• Swine, Offal (heart, raw)
  
  0.2 g
• Swine, Offal (tongue, raw)
  
  0.2 g
• Swine, Pork, medium type breed (boston butt, lean, raw)
  
  0.2 g
• Swine, Pork, medium type breed (picnic shoulder, lean, raw)
  
  0.2 g