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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:
The tables below provides information on the variation of solubility of different substances (mostly inorganic compounds) in water with temperature, at one atmosphere pressure.
A salt substitute. A salt substitute, also known as low-sodium salt, is a low-sodium alternative to edible salt (table salt) marketed to reduce the risk of high blood pressure and cardiovascular disease associated with a high intake of sodium chloride [1] while maintaining a similar taste.
According to its website, Diamond salt has no additives and contains 53% less sodium by volume than table salt thanks to the unique shape of the granules — the open-pan method creates hollow ...
If you don't have a kitchen scale or don't feel like weighing your salt, a good rule of thumb is to substitute half the amount of table salt with kosher salt. Conversely, if the recipe calls for ...
Both table salt and sea salt share a similar makeup, containing roughly 40 percent sodium by weight. ... the same volume of it will contain more sodium than an equal volume of coarser-textured sea ...
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 .
Sodium chloride, also known as 'edible salt' or 'table salt' [87] (chemical formula NaCl), is the principal source of sodium (Na) in the diet and is used as seasoning and preservative in such commodities as pickled preserves and jerky. For Americans, most sodium chloride comes from processed foods. [88]