Salt – the facts

However, according to government sources, intakes are currently too high and should be reduced by 1/3 as a means of reducing high blood pressure.

Most raw foods contain very small amounts of salt, however during processing, preparation, preservation and serving, additional salt is added. Interestingly, salt added to food “at the table” only accounts for ¼ of all salt intake. Reducing intakes of processed foods would have the most significant impact on reducing salt intakes. Salt is a hidden ingredient in many foods – always read the label for either salt (or sodium).

When cooking, try alternatives to salt, such as fresh (or dried) herbs, garlic, black pepper, lemon juice or marinating. Always taste food before adding salt, you may not need to add any extra.

As a guide, foods containing 1.25 g per 100 g are high in salt, while those containing 0.25 g per 100 g or less are low in salt (to convert salt to sodium, divide by 2.5; to convert sodium to salt, multiply by 2.5).

Lean beef is low in salt food providing only 0.13g in a 90g portion of sirloin steak.