Unverified85% confidenceDecision RuleTime unknown
腌制肉类（如腊肉、咸肉）配料表钠含量＞2000mg/100g属高盐，减盐版通常≤1200mg/100g，高血压人群优先选后者并烹饪前用温水浸泡30分钟脱盐
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Unverified选购午餐肉时看配料表淀粉排位：淀粉排在肉类之后且钠含量＜700mg/100g为较优；SPAM经典款钠含量约790mg/100g偏高，高血压人群选低盐版（25% Less Sodium）88% similarUnverified控钠/高血压人群选素肉需查钠含量，很多素肉为弥补风味缺失而重盐重调味，每100g钠可达600-900mg，远高于同重量鲜肉；应选每100g钠＜400mg的产品或原味需自行调味的组织蛋白87% similarUnverified看配料表钠含量：普通午餐肉钠约900-1200mg/100g，占每日限量(2000mg)一半以上，高血压人群优先选标注'减盐/低钠'(钠≤450mg/100g)版本86% similarUnverified钠含量对比：每100g午餐肉钠含量普遍在800-1200mg，选择≤700mg/100g为相对低盐；高血压/需控盐人群应看营养成分表钠占NRV%，单份超40%需谨慎86% similarUnverified植物肉的钠含量普遍是真肉的3-5倍，每100g常达400-600mg钠，高血压人群单次食用应控制在80g以内并当日避免其他高盐食物86% similar
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