Unverified75% confidenceDecision RuleTime unknown
腌制/卤味调料钠含量普遍超高（每100g钠含量常达4000-6000mg），高血压人群单次使用应减半并额外加水稀释
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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92% similarUnverified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/100g91% 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91% similarUnverified挂面钠含量普遍偏高（部分产品钠≥1200mg/100g，一顿即接近每日限量的一半），高血压及控盐人群应选低钠挂面并减少煮面盐/放少量面汤91% similarUnverified控盐/高血压人群优先选钠含量＜200mg/100g的低盐款，常规调味罐头钠常高达400-600mg/100g，一罐即接近每日钠上限的三分之一90% similar
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