Sodium and potassium contents in selected salts and sauces

• Main Authors: Tan, Wai Lan, Azlan, Azrina, Md. Noh, Mohd Fairulnizal
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2016
• Online Access: http://psasir.upm.edu.my/id/eprint/50459/1/%2846%29.pdf; http://psasir.upm.edu.my/id/eprint/50459/; http://www.ifrj.upm.edu.my/23%20(05)%202016/(46).pdf
• Institution: Universiti Putra Malaysia

The study was undertaken to determine and compare the sodium and potassium contents in selected salts (table salt, coarse salt, French sea salt, Himalayan pink salt and bamboo salt) and sauces (light soy sauce, sweet soy sauce, chili sauce, tomato sauce and mayonnaise). Findings of the present study showed that the sodium content of salts was highest in table salt (35870.0 mg/100 g) and lowest in French sea salt (31235.0 mg/100 g), whereas the potassium content was highest in bamboo salt (399.4 mg/100 g) and lowest in table salt (43.7 mg/100 g). There was no significant difference between sodium amounts of the salts. Bamboo salt was significantly higher in potassium than other salts. The ranking of sodium and potassium in sauces was similar, where light soy sauce contained the highest amount (4402.0 and 395.4 mg/100 g) and mayonnaise contained the least (231.3 and 63.6 mg/100 g). Both sodium and potassium contents of light soy sauce were significantly higher than other sauces. Bamboo salt is a better choice instead of other salts in terms of the potassium level. Among sauces, although light soy sauce is high in potassium; however, its high sodium has offset the beneficial effect of potassium.