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Sodium chloride / ˌ s oʊ d i ə m ˈ k l ɔːr aɪ d /, [8] commonly known as edible salt, is an ionic compound with the chemical formula NaCl, representing a 1:1 ratio of sodium and chlorine ions. It is transparent or translucent, brittle, hygroscopic , and occurs as the mineral halite .
In the UK, foods produced by some supermarkets and manufacturers have 'traffic light' colors on the front of the packet: red (high), amber (medium), or green (low). [58] USA: The FDA Food Labeling Guide stipulates whether a food can be labeled as "free" "low," or "reduced/less" in respect of sodium. When other health claims are made about a ...
A saltwater used in the preservation of food. Butter salt: Seasoned salt with butter flavouring. Celery salt. Salt seasoned with celery seeds. Cooking salt. A coarse salt that is used in cooking but not at the table. Curing salt. A salt containing sodium nitrite, used in the preservation of meats. [1] Cyclic salt: Any salt deposited by the wind ...
Sea salt has also been shown to be contaminated by fungi that can cause food spoilage as well as some that may be mycotoxigenic. [ 20 ] In traditional Korean cuisine, jugyeom ( 죽염 , 竹鹽), which means "bamboo salt", is prepared by roasting salt at temperatures between 800 and 2000 °C [ 21 ] in a bamboo container plugged with mud at both ...
The recommended adequate intake of sodium is 1,500 milligrams (3.9 g salt) per day, and people over 50 need even less." [13] The Daily Value for potassium, 4,700 mg per day, was based on a study of men who were given 14.6 g of sodium chloride per day and treated with potassium supplements until the frequency of salt sensitivity was reduced to 20%.
Opting for low-sodium foods, defined as 140 mg of sodium or less per serving, can help keep your salt intake at bay. Even choosing items labeled "reduced sodium" or "no salt added" can make a ...