Table 3.
Comparison of sodium content in food groups and categories with the 2015 sodium reduction regional and lower targets (n 1375).
| Food Group | Food Category | Products (n) | Regional Sodium Targets (mg/100 g) | Products above Regional Targets | Lower Sodium Targets (mg/100 g) | Products above Lower Targets | ||
|---|---|---|---|---|---|---|---|---|
| n | % | n | % | |||||
| Soups | Wet and dry soups, as consumed | 43 | 360 | 1 | 2.3 | 306 | 4 | 9.3 |
| Noodles in broth, as consumed | 9 | 430 | 5 | 55.6 | 360 | 8 | 88.9 | |
| Meats | Meats and raw, cooked, and processed sausages | 174 | 1210 | 12 | 6.9 | 690 | 140 | 80.5 |
| Dry cured meats and meats preserved at room temperature | 40 | 1900 | 10 | 25.0 | 1350 | 30 | 75.0 | |
| Breaded meat and poultry | 17 | 735 | 0 | 0.0 | 470 | 9 | 52.9 | |
| Breads | Breads | 110 | 600 | 7 | 6.4 | 400 | 40 | 36.4 |
| Mayonnaise | Mayonnaise | 35 | 1050 | 0 | 0.0 | 670 | 34 | 97.1 |
| Cookies and biscuits | Cookies and sweet cookies | 363 | 485 | 77 | 21.2 | 265 | 194 | 53.4 |
| Flavored cookies and crackers | 25 | 1340 | 0 | 0.0 | 700 | 15 | 60.0 | |
| Cakes | Mixes for aereated cakes | 11 | 400 | 6 | 54.5 | 205 | 10 | 90.9 |
| Breakfast cereals | Breakfast cereals | 85 | 630 | 6 | 7.1 | 500 | 14 | 16.5 |
| Butter | Butter | 19 | 800 | 1 | 5.3 | 500 | 1 | 5.3 |
| Snacks | Snacks | 139 | 900 | 4 | 2.9 | 530 | 96 | 69.1 |
| Pastas | Pasta and noodles (dry, uncooked) | 5 | 1921 | 0 | 0.0 | 1333 | 0 | 0.0 |
| Pasta and noodles, as consumed | 259 | 640 | 34 | 13.1 | 440 | 71 | 27.4 | |
| Condiments | Meat and fish seasonings | 19 | 23,000 | 1 | 5.3 | 21,775 | 1 | 5.3 |
| Bouillon cubes and powders * | 22 | 20,500 | 11 | 50.0 | 18,000 | 15 | 68.2 | |
| All groups and categories | 1375 | -- | 175 | 12.7 | -- | 682 | 49.6 | |
* Bouillon cubes within the condiments group are added directly to food preparations and are not reconstituted with water.