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Salt equivalent is usually quoted on food nutrition information tables on food labels, and is a different way of defining sodium intake, noting that salt is chemically sodium chloride. To convert from sodium to the approximate salt equivalent, multiply sodium content by 2.5:
Table salt (sodium chloride) is the main dietary source. hypochloremia / hyperchloremia: Sodium: 1500 2300; NE: A systemic electrolyte and is essential in coregulating ATP with potassium Table salt (sodium chloride, the main source), sea vegetables, milk, and spinach. hyponatremia / hypernatremia: Calcium: 1000 2500; 2500
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 food (e.g., low in fat, calories, etc.), a disclosure statement is required if the food exceeds 480 mg of sodium per 'serving'. [59]
The food, however, is high in sodium for the most part. Your best bet is a small fry if you want a snack with your slush. Other options: Strawberry sundae: 310 mg ( 13% DV)
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 .
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 ...
Best foods for heart health contain fiber, healthy fat, antioxidants and fight inflammation. Add these 16 foods to your diet to prevent heart disease. ... Go for the unsalted kind to limit sodium ...
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%.