| GRAINS (BREADS) |
FRUITS | VEGETABLES (½ cup) |
DAIRY/ALT. (1 cup) |
PROTEIN FOODS (60 g) |
Fat/OILS (1 tsp) |
|
| Energy, kcal (kJ) | 75 (300) | 75 (300) | 75 (300) | 150 (700) | 125 (500) | 40 (150) |
| Sodium (mg) | ||||||
| Low sodium, such as cereal, cooked grains, ground beef, chicken poultry prepared without salt, eggs prepared without salt | 17–50 | — | 10 | — | 50 [25 mg/30 g] |
25 |
| Medium sodium, such as bread, eggs prepared with small pinch of salt, canned or frozen processed vegetables, milk, meat prepared with salt | 150 | 150 | 125 | 125 [75 mg/30 g] |
230 | |
| High sodium, such as sausages, some cheeses, salted nuts, eggs prepared with good pinch of salt | — | 230–350 [115–150 mg/30 g] |
||||
| Very high sodium, such as bacon, ham, some cheeses and canned fish | 450–900 [225–450 mg/30 g] |
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Note: Sodium (mg) content of meats are reported in this table in both 60 g portions and as 30 g equivalents. For mmol divide by 23.
References
1. Mahan LK, Escott-Stump S, Raymond JL. Krause’s Food and the Nutrition Care Process 13th ed. St Louis, MO; Elsevier Saunders: 2012.
2. USDA National Agricultural Library. USDA National Nutrient Database for Standard Reference. Accessed 18th December 2015. Available from ndb.nal.usda.gov
Updated June 11, 2018