Table 1.
Sodium and potassium content of standard breads and reduced-salt breads in a feasibility and acceptability study of salt reduction in partially baked breads, Spain
| Standard bread | Salt reduced bread | |||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Na | K | NaCl | Na | K | NaCl | |||||||||||||
| (mg/100 g) | (mg/100 g) | Na:K | (Na×2·5) | (mg/100 g) | (mg/100 g) | Na:K | (Na×2·5) | |||||||||||
| Type of bread | n | Mean | se | Mean | se | Mean | se | Mean | se | n | Mean | se | Mean | se | Mean | se | Mean | se |
| Group A | 8 | 591 | 2·9 | 139 | 3·5 | 4·28 | 0·11 | 1483 | 7·2 | 10 | 425 | 3·0 | 338 | 3·9 | 1·26 | 0·02 | 1062 | 7·4 |
| Group B | 11 | 583 | 4·8 | 151 | 6·5 | 3·92 | 0·16 | 1463 | 6·9 | 12 | 423 | 6·1 | 342 | 8·5 | 1·26 | 0·03 | 1059 | 15·0 |
| Group C | 7 | 529 | 4·5 | 176 | 4·6 | 3·02 | 0·10 | 1318 | 10·6 | 10 | 387 | 5·7 | 358 | 5·9 | 1·09 | 0·04 | 967 | 16·9 |
| Total | 26 | 577 | 4·6 | 151 | 4·1 | 3·89 | 0·12 | 1442 | 11·9 | 32 | 417 | 4·0 | 344 | 4·2 | 1·23 | 0·02 | 1043 | 9·9 |
Group A, breads containing bran; group B, various breads containing seeds and/or other cereals; group C, breads containing rye and seeds.
All differences between standard bread and salt-reduced bread are statistically significant (Student’s t test, P<0·001).