Salt, table
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0 MG | 0% | |
| Riboflavin | 0 MG | 0% | |
| Niacin | 0 MG | 0% | |
| Pantothenic acid | 0 MG | 0% | |
| Vitamin B-6 | 0 MG | 0% | |
| Folate, total | 0 UG | 0% | |
| Choline, total | 0 MG | 0% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0 MG | 0% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 24 MG | 2% | |
| Iron, Fe | 0.3 MG | 2% | |
| Magnesium, Mg | 1 MG | 0% | |
| Phosphorus, P | 0 MG | 0% | |
| Potassium, K | 8 MG | 0% | |
| Sodium, Na | 38,758 MG | 1685% | |
| Zinc, Zn | 0.1 MG | 1% | |
| Copper, Cu | 0.0 MG | 3% | |
| Manganese, Mn | 0.1 MG | 4% | |
| Selenium, Se | 0.1 UG | 0% |
Nutrition Highlights
- Very low in calories (0 kcal per 100g), suitable for weight management.
- Very low in fat (0g per 100g).
- Rich source of Sodium, Na (1685% of Daily Value per 100g).
About Salt, table
It's a mineral composed primarily of sodium chloride, found naturally in seawater and underground deposits. While it contains no calories, protein, carbohydrates, fat, or fiber, its primary nutritional consideration is its sodium content, which is essential for fluid balance, nerve transmission, and muscle function in the body. However, excessive intake can contribute to high blood pressure and other health issues, so moderation is key. Health organizations generally recommend limiting daily sodium intake to less than 2,300 mg for most adults.
In cooking, this mineral serves multiple purposes beyond just adding flavor. It enhances the natural taste of foods, acts as a preservative by inhibiting bacterial growth, and helps control yeast fermentation in bread making. It's used in everything from seasoning meats and vegetables to curing foods and even in baking, where it strengthens gluten structure and controls the rate at which yeast ferments. Many people also use it to season food at the table, though this represents only a small portion of typical daily intake, as most comes from processed and restaurant foods.
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