contents
- MANJE HIGH NAN SodyĆ²m:
- Gade lis pwodwi konplĆØ
- SodyĆ²m kontni nan pwason ak fwidmĆØ:
- Kontni an sodyĆ²m nan vyann ak pwodwi vyann:
- Kontni an sodyĆ²m nan pwodwi letye:
- Kontni an sodyĆ²m nan ze ak pwodwi ze:
- Kontni an sodyĆ²m nan sereyal, pwodwi sereyal ak pulsasyon:
- Kontni an sodyĆ²m nan nwa ak grenn:
- Kontni sodyĆ²m nan legim ak remĆØd fĆØy:
- Kontni an nan sodyĆ²m nan fwi, fwi sĆØk, bĆØ:
Nan tablo sa yo yo te adopte pa bezwen an mwayĆØn chak jou pou sodyĆ²m, ki egal a 1300 mg. KolĆ²n "Pousantaj nan egzijans chak jou" montre ki pousantaj 100 gram nan pwodwi a satisfĆØ egzijans chak jou nan sodyĆ²m.
MANJE HIGH NAN SodyĆ²m:
| File pwodwi | Kontni an sodyĆ²m nan 100g | Pousantaj nan egzijans chak jou |
| SĆØl | 38710 mg | 2978% |
| Aran srednebelaya | 4800 mg | 369% |
| Kavya wouj kavya | 2284 mg | 176% |
| Pollock ROE | 2206 mg | 170% |
| Kavya nwa granulaire | 1630 mg | 125% |
| Parmezan fwomaj | 1376 mg | 106% |
| Fwomaj "Roquefort" 50% | 1300 mg | 100% |
| Fwomaj "Sosis" | 1290 mg | 99% |
| Fwomaj (ki soti nan lĆØt bĆØf) | 1200 mg | 92% |
| Fwomaj "Gollandskiy" 45% | 1100 mg | 85% |
| Fwomaj "Suluguni" | 1050 mg | 81% |
| Fwomaj "Ris" | 1050 mg | 81% |
| Feta fwomaj | 917 mg | 71% |
| Fwomaj "Poshehonsky" 45% | 860 mg | 66% |
| Cheddar fwomaj 50% | 850 mg | 65% |
| Gouda fwomaj | 819 mg | 63% |
| Fwomaj "Ris" 50% | 810 mg | 62% |
| Fwomaj "Camembert" | 800 mg | 62% |
| Fwomaj Swis 50% | 750 mg | 58% |
Gade lis pwodwi konplĆØ
| kribich | 540 mg | 42% |
| Alg | 520 mg | 40% |
| MayonĆØz "Provansal" | 508 mg | 39% |
| Fwomaj "Adygeysky" | 470 mg | 36% |
| LĆØt ekreme | 442 mg | 34% |
| Poud ze | 436 mg | 34% |
| SĆØk lĆØt āā15% | 424 mg | 33% |
| LĆØt poud 25% | 400 mg | 31% |
| Bonbon sik | 330 mg | 25% |
| Moul | 290 mg | 22% |
| liv | 268 mg | 21% |
| Vyann bĆØf ren | 218 mg | 17% |
| KrĆØm poud 42% | 201 mg | 15% |
| Seleri (vĆØt) | 200 mg | 15% |
| Pwoteyin ze | 189 mg | 15% |
| Grenn tounsĆ²l (grenn tounsĆ²l) | 160 mg | 12% |
| BĆØ magarin | 154 mg | 12% |
| PĆØch cheche | 141 mg | 11% |
| LĆØt chokola | 136 mg | 10% |
| Ze poul | 134 mg | 10% |
| LĆØt kondanse ak sik 5% | 130 mg | 10% |
| LĆØt kondanse ak sik 8,5% | 130 mg | 10% |
| LĆØt kondanse ak sik ki gen anpil grĆØs | 130 mg | 10% |
| Kondanse krĆØm ak sik 19% | 125 mg | 10% |
| Sprat Baltik | 120 mg | 9% |
| RivyĆØ kansĆØ | 120 mg | 9% |
| rezen | 117 mg | 9% |
| Ze zĆ²tolan | 115 mg | 9% |
| kalma | 110 mg | 8% |
| Fwa vyann bĆØf | 104 mg | 8% |
| Sprat kaspyĆØn | 100 mg | 8% |
| Sturgeon | 100 mg | 8% |
| Aran gra | 100 mg | 8% |
| Aran mĆØg | 100 mg | 8% |
| Makro | 100 mg | 8% |
| Refor (rasin) | 100 mg | 8% |
SodyĆ²m kontni nan pwason ak fwidmĆØ:
| File pwodwi | Kontni an sodyĆ²m nan 100g | Pousantaj nan egzijans chak jou |
| Roach | 60 mg | 5% |
| Somon | 70 mg | 5% |
| Kavya wouj kavya | 2284 mg | 176% |
| Pollock ROE | 2206 mg | 170% |
| Kavya nwa granulaire | 1630 mg | 125% |
| kalma | 110 mg | 8% |
| Flounder | 70 mg | 5% |
| Mennaj | 60 mg | 5% |
| Sprat Baltik | 120 mg | 9% |
| Sprat kaspyĆØn | 100 mg | 8% |
| kribich | 540 mg | 42% |
| Dorad | 70 mg | 5% |
| Salmon Atlantik (somon) | 45 mg | 3% |
| Moul | 290 mg | 22% |
| Pollock | 40 mg | 3% |
| capelin | 70 mg | 5% |
| KĆ²d | 70 mg | 5% |
| Gwoup | 75 mg | 6% |
| Perch larivyĆØ Lefrat | 80 mg | 6% |
| Sturgeon | 100 mg | 8% |
| Fletan | 55 mg | 4% |
| eglefen | 60 mg | 5% |
| RivyĆØ kansĆØ | 120 mg | 9% |
| Carp | 55 mg | 4% |
| Herring | 70 mg | 5% |
| Aran gra | 100 mg | 8% |
| Aran mĆØg | 100 mg | 8% |
| Aran srednebelaya | 4800 mg | 369% |
| Makro | 100 mg | 8% |
| kĆ²m | 50 mg | 4% |
| Makro | 70 mg | 5% |
| sudak | 35 mg | 3% |
| KĆ²d | 55 mg | 4% |
| Pwason ton | 75 mg | 6% |
| Akne | 70 mg | 5% |
| Zuit | 90 mg | 7% |
| Ćk | 75 mg | 6% |
| Pike | 40 mg | 3% |
Kontni an sodyĆ²m nan vyann ak pwodwi vyann:
| File pwodwi | Kontni an sodyĆ²m nan 100g | Pousantaj nan egzijans chak jou |
| Vyann (ti mouton) | 80 mg | 6% |
| Vyann (vyann bĆØf) | 65 mg | 5% |
| Vyann (Latiki) | 90 mg | 7% |
| Vyann (lapen) | 57 mg | 4% |
| Vyann (poul) | 70 mg | 5% |
| Vyann (grĆØs vyann kochon) | 47 mg | 4% |
| Vyann (vyann kochon) | 58 mg | 4% |
| Vyann (poul poul) | 70 mg | 5% |
| Fwa vyann bĆØf | 104 mg | 8% |
| Vyann bĆØf ren | 218 mg | 17% |
Kontni an sodyĆ²m nan pwodwi letye:
| File pwodwi | Kontni an sodyĆ²m nan 100g | Pousantaj nan egzijans chak jou |
| Acidophilus lĆØt 1% | 53 mg | 4% |
| Asidofil 3,2% | 53 mg | 4% |
| Asidofil 3.2% dous | 53 mg | 4% |
| Acidophilus ki gen anpil grĆØs | 53 mg | 4% |
| Fwomaj (ki soti nan lĆØt bĆØf) | 1200 mg | 92% |
| Varenets se yon 2.5% | 51 mg | 4% |
| Yogout 1.5% | 50 mg | 4% |
| Yogout 1.5% fwi | 45 mg | 3% |
| Yogout 3,2% | 52 mg | 4% |
| Yogout 3,2% dous | 50 mg | 4% |
| Yogout 6% | 50 mg | 4% |
| Yogout 6% dous | 50 mg | 4% |
| 1% yogout | 50 mg | 4% |
| Kefir 2.5% | 50 mg | 4% |
| Kefir 3.2% | 50 mg | 4% |
| Kefir ki gen anpil grĆØs | 52 mg | 4% |
| Koumiss (ki soti nan lĆØt Mare a) | 34 mg | 3% |
| LĆØt Mare ki gen anpil grĆØs (ki soti nan lĆØt bĆØf) | 50 mg | 4% |
| Mas la nan lĆØtkaye se 16.5% grĆØs | 41 mg | 3% |
| LĆØt 1,5% | 50 mg | 4% |
| LĆØt 2,5% | 50 mg | 4% |
| LĆØt 3.2% | 50 mg | 4% |
| LĆØt 3,5% | 50 mg | 4% |
| LĆØt kabrit | 50 mg | 4% |
| LĆØt ki pa gen anpil grĆØs | 52 mg | 4% |
| LĆØt kondanse ak sik 5% | 130 mg | 10% |
| LĆØt kondanse ak sik 8,5% | 130 mg | 10% |
| LĆØt kondanse ak sik ki gen anpil grĆØs | 130 mg | 10% |
| SĆØk lĆØt āā15% | 424 mg | 33% |
| LĆØt poud 25% | 400 mg | 31% |
| LĆØt ekreme | 442 mg | 34% |
| KrĆØm | 50 mg | 4% |
| KrĆØm glase sundae | 50 mg | 4% |
| Buttermilk | 30 mg | 2% |
| Yogout 1% | 51 mg | 4% |
| Yogout 2.5% nan | 51 mg | 4% |
| Yogout 3,2% | 51 mg | 4% |
| Yogout ki gen anpil grĆØs | 52 mg | 4% |
| Ryazhenka 1% | 50 mg | 4% |
| Ryazhenka 2,5% | 50 mg | 4% |
| Ryazhenka 4% | 50 mg | 4% |
| FĆØrmante lĆØt kwit nan fou 6% | 50 mg | 4% |
| KrĆØm 10% | 40 mg | 3% |
| KrĆØm 20% | 35 mg | 3% |
| KrĆØm 25% | 35 mg | 3% |
| 35% krĆØm | 31 mg | 2% |
| KrĆØm 8% | 41 mg | 3% |
| Kondanse krĆØm ak sik 19% | 125 mg | 10% |
| KrĆØm poud 42% | 201 mg | 15% |
| Sour krĆØm 10% | 50 mg | 4% |
| Sour krĆØm 15% | 40 mg | 3% |
| Sour krĆØm 20% | 35 mg | 3% |
| Sour krĆØm 25% | 35 mg | 3% |
| Sour krĆØm 30% | 32 mg | 2% |
| Fwomaj "Adygeysky" | 470 mg | 36% |
| Fwomaj "Gollandskiy" 45% | 1100 mg | 85% |
| Fwomaj "Camembert" | 800 mg | 62% |
| Parmezan fwomaj | 1376 mg | 106% |
| Fwomaj "Poshehonsky" 45% | 860 mg | 66% |
| Fwomaj "Roquefort" 50% | 1300 mg | 100% |
| Fwomaj "Ris" 50% | 810 mg | 62% |
| Fwomaj "Suluguni" | 1050 mg | 81% |
| Feta fwomaj | 917 mg | 71% |
| Cheddar fwomaj 50% | 850 mg | 65% |
| Fwomaj Swis 50% | 750 mg | 58% |
| Gouda fwomaj | 819 mg | 63% |
| Low fwomaj grĆØs | 41 mg | 3% |
| Fwomaj "Sosis" | 1290 mg | 99% |
| Fwomaj "Ris" | 1050 mg | 81% |
| Kaze lustres nan 27.7% grĆØs | 33 mg | 3% |
| Fwomaj 11% | 41 mg | 3% |
| Fwomaj 18% (fonse) | 41 mg | 3% |
| Fwomaj 2% | 35 mg | 3% |
| Latou 4% | 41 mg | 3% |
| Latou 5% | 41 mg | 3% |
| Fwomaj Cottage 9% (fonse) | 41 mg | 3% |
| Latouk | 44 mg | 3% |
Kontni an sodyĆ²m nan ze ak pwodwi ze:
| File pwodwi | Kontni an sodyĆ²m nan 100g | Pousantaj nan egzijans chak jou |
| Pwoteyin ze | 189 mg | 15% |
| JĆ²nze ze | 51 mg | 4% |
| Poud ze | 436 mg | 34% |
| Ze poul | 134 mg | 10% |
| Ze zĆ²tolan | 115 mg | 9% |
Kontni an sodyĆ²m nan sereyal, pwodwi sereyal ak pulsasyon:
| File pwodwi | Kontni an sodyĆ²m nan 100g | Pousantaj nan egzijans chak jou |
| Pwa (bonbade) | 27 mg | 2% |
| LinĆØt | 35 mg | 3% |
| Groat ble | 17 mg | 1% |
| Diri | 12 mg | 1% |
| LĆ²j groats | 15 mg | 1% |
| Mayi dous | 15 mg | 1% |
| Mach | 40 mg | 3% |
| Farin avwĆ n | 21 mg | 2% |
| Farin avwĆ n (farin avwĆ n) | 23 mg | 2% |
| Rice farin frans | 22 mg | 2% |
| Chich | 72 mg | 6% |
| Francha avwan (grenn) | 37 mg | 3% |
| Rice (grenn) | 30 mg | 2% |
| Pwa (grenn) | 40 mg | 3% |
| Flok avwan "Hercules" | 20 mg | 2% |
| Lantiy (grenn) | 55 mg | 4% |
| LĆ²j (grenn) | 32 mg | 2% |
Kontni an sodyĆ²m nan nwa ak grenn:
| File pwodwi | Kontni an sodyĆ²m nan 100g | Pousantaj nan egzijans chak jou |
| Pistach | 23 mg | 2% |
| kajou | 16 mg | 1% |
| Sezam | 75 mg | 6% |
| Grenn tounsĆ²l (grenn tounsĆ²l) | 160 mg | 12% |
Kontni sodyĆ²m nan legim ak remĆØd fĆØy:
| File pwodwi | Kontni an sodyĆ²m nan 100g | Pousantaj nan egzijans chak jou |
| Jenjanm (rasin) | 13 mg | 1% |
| chou | 13 mg | 1% |
| Bwokoli | 33 mg | 3% |
| Chou Savoy | 20 mg | 2% |
| Cilantro (vĆØt) | 46 mg | 4% |
| Kreson (vĆØt) | 14 mg | 1% |
| FĆØy pisanli (vĆØt) | 76 mg | 6% |
| Poro | 50 mg | 4% |
| KawĆ²t | 21 mg | 2% |
| Alg | 520 mg | 40% |
| PĆØsi (vĆØt) | 34 mg | 3% |
| Nwa radi | 13 mg | 1% |
| NavĆØt | 17 mg | 1% |
| bĆØtrav | 46 mg | 4% |
| Seleri (vĆØt) | 200 mg | 15% |
| Seleri (rasin) | 77 mg | 6% |
| Dill (vĆØt) | 43 mg | 3% |
| Refor (rasin) | 100 mg | 8% |
| Lay | 17 mg | 1% |
| Epina (vĆØt) | 24 mg | 2% |
| Sorrel (vĆØt) | 15 mg | 1% |
Kontni an nan sodyĆ²m nan fwi, fwi sĆØk, bĆØ:
| File pwodwi | Kontni an sodyĆ²m nan 100g | Pousantaj nan egzijans chak jou |
| Kwen | 14 mg | 1% |
| Plum | 17 mg | 1% |
| Anana | 24 mg | 2% |
| Zoranj | 13 mg | 1% |
| Melon dlo | 16 mg | 1% |
| Bannann | 31 mg | 2% |
| Rezen | 26 mg | 2% |
| Cherry | 20 mg | 2% |
| ChadĆØk | 13 mg | 1% |
| Pear | 14 mg | 1% |
| Melon | 32 mg | 2% |
| mur | 21 mg | 2% |
| frĆØz | 18 mg | 1% |
| rezen | 117 mg | 9% |
| Fwi fig frans | 18 mg | 1% |
| Makro | 23 mg | 2% |
| Abriko sĆØk | 17 mg | 1% |
| Mandaren | 12 mg | 1% |
| PĆØch | 30 mg | 2% |
| PĆØch cheche | 141 mg | 11% |
| Drenaj | 18 mg | 1% |
| Korint wouj | 21 mg | 2% |
| Korint nwa | 32 mg | 2% |
| Abriko | 17 mg | 1% |
| Dat | 32 mg | 2% |
| persimmon | 15 mg | 1% |
| Cherry | 13 mg | 1% |
| Ponm | 26 mg | 2% |
| PĆ²m cheche | 12 mg | 1% |