Unverified83% confidenceDecision RuleTime unknown
看配料表钠含量，每100g超过15000mg（15g钠）的腌料重口偏咸，腌制后需减少后续加盐，高血压人群应控制在钠≤10000mg/100g
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Unverified钠含量判据：每100g钠＜800mg为低盐，卤味/五香豆干普遍1000-1800mg，高血压人群单次食用应控制在30g以内94% similarUnverified低钠需求者看钠含量而非'低盐'宣传：普通酱油钠约5000-6000mg/100ml，'减盐酱油'需降至≤3500mg/100ml，高血压人群应选每份（约5ml）钠＜250mg的产品93% similarUnverified带盐烘焙的巴旦木钠含量通常达200-300mg/100g，高血压或控钠人群应选原味（钠<10mg/100g）；标注'轻盐'的产品钠含量约100mg/100g，是折中选择93% similarUnverified腌制发酵类（酱菜、榨菜、泡菜）钠含量普遍很高，每100g钠＞800mg即为高钠，高血压/心血管人群单次食用应控制在30g内并选'减盐'版（钠降低25%以上）92% similarUnverified钠含量超过2000mg/100g的辣条属于高盐产品，一小包（约50g）就接近每日钠摄入上限的1/3，高血压人群应选钠≤1500mg/100g的低盐款92% similar
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