There’s an interesting one-page article in the June issue of Cooking Light on how to read salt labels. Couldn’t find a full link, and am not allowed to quote the whole thing, but highlights are:
1. “No salt added” or “Unsalted” doesn’t necessarily mean without salt, since many things contain sodium naturally.
2.”Reduced” or “less sodium” means it must contain at least 25% less than it did originally, or than a competitor’s product, or ‘another reference.’
3.”Light in Sodium’ or “Lightly salted” must contain 50% less than the above.
4. “Low sodium” is the most stringent. The food must have less than 140mg of sodium, either natural or added, per serving. (which is another thing to watch: the listed serving size; bigger serving = more sodium).
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