Unverified87% confidenceDecision RuleTime unknown
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）
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87%
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Unverified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/100g92% similarUnverified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海鲜蘸料（如海鲜捞汁、蒜蓉海鲜酱）钠含量普遍偏高，每100g钠常超2000mg，高血压及低钠饮食者应看营养成分表选钠＜800mg/100g的减盐款91% similarUnverified钠含量高血压或需控盐人群应查看营养成分表，选择每100g钠<400mg的产品；部分应急型压缩饼干为提升风味和保存，钠可达600-800mg/100g91% similarUnverified看营养成分表钠含量：优选钠≤500mg/100g的产品；重口味'烧烤/麻辣/番茄'类调味料多、钠常超600mg/100g，控盐或高血压人群避开91% similar
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