Low Salt Recipes - Sodium Guidelines

Low Salt Recipes is Web site providing information on low salt diet food list, information, resources, low salt recipies cooking nutrition and food.

Sodium Labeling Guidelines set by the FDA

Food labeling has been standardized by the U.S. National Labeling and Education Act. Nutrition labels and a list of ingredients are required on most foods. This information makes it easier to select healthy low-salt foods for low sodium meals. If you can't tell how much sodium is in a product, ask your doctor to show you how to read food labels and use the information when selecting foods for your low sodium or reduced sodium diet.

Sodium-free
Less than 5 milligrams of sodium per serving

Very low-sodium
35 milligrams or less per serving

Low-sodium
140 milligrams or less per serving

Reduced sodium
Usual sodium level is reduced by 25%

Under regulations from the U.S. Food and Drug Administration of the Department of Health and Human Services and the Food Safety and Inspection Service of the U.S. Department of Agriculture, the food label offers useful nutrition information.

How to Read Food Labels

Sample nutrition facts label with instructions from the US FDA

By reading food labels, one can find nutrition information about foods in the grocery store They offer distinctive, easy-to-read formats that enable one to quickly find information needed to make low sodium and low salt healthy food choices. In addition, the labels offer information on the amount per serving of saturated fat, cholesterol, dietary fiber, and other nutrients of concern to those following low salt or low sodium or sodium restricted diets. The nutrient reference values are expressed as % daily values, which can aid in seeing how a food fits into a free low sodium diet. The definitions are uniform for terms that describe a food's nutrient content, such as sodium free, low sodium, reduced sodium, light, low-fat and high-fiber. Serving sizes are standardized which makes comparision of similar low sodium products easier.