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In “The Nutrition Bible,” Jean Anderson and Barbara Deskins report that since the spring of 1994, a strictly enforced government definition states that for a product to be marked “low-sodium” it can contain no more than 140 milligrams of sodium per serving. For servings of 2 tablespoons (30 grams) or less it must contain no more than 140 milligrams of sodium in 50 grams of the product. To be labeled “very low sodium,” it must contain no more than 35 milligrams per serving or per 50 grams of the food.

See alsoEdit

Category:Low-sodium Recipes

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