Tuna in sunflower or olive oil will be much lower in salt (than tuna in brine).Yorick wrote: ↑Fri Nov 19, 2021 3:58 pmIt's the hidden stuff problem. I never put any on food.Taipan wrote: ↑Fri Nov 19, 2021 3:56 pmI hate salt. Spoils a meal for me. Never had it growing up and just don't have taste for it.Yorick wrote: ↑Fri Nov 19, 2021 3:52 pm Salt. Little white bastard
It's bloody everywhere. I've been told to cut my salt intake right down.
So that rules out the obvious stuff and gonna start cooking from fresh.
But there's so many foods that you don't imagine salt to be a danger.
Finding lots of info on Google.
Main surprise to me is cheese. Especially blue cheese which I love. It's about 1.4 g of salt per 100gm
Even tinned tuna. Got some John West stuff. Bloody whole gram per small 100 gm tin.
Bread is now out.
Even too much salt in Cheerios.
But no salt in beer
Do you not have traffic light labelling on food over there?
The cheese and tuna are both UK stuff
Usually, the harder the cheese the higher the salt iirc, 'cos they lose moisture as they age so the % goes up. So Manchego is probably quite high.