According to national standards, food with a sodium content of less than or equal to 120 mg per 100 grams or 100 ml can be called low-sodium or low-salt food.

Low-salt foods include the following categories:

(1) Meat: roasted beef, beef liver, mutton, chicken

(2) Fish and other seafood: carp, sturgeon, flounder, clam meat, crab meat, shrimp, oysters

(3) Vegetables: asparagus, eggplant, fresh lentils, lettuce, peas; potatoes, spinach, pumpkin, Tomatoes, cabbage, cauliflower, cucumber, green pepper, carrot, white radish

(4) Fruit: all fruits and juices (fresh, canned or frozen)

(5) Dairy products: skim milk (fresh milk or milk powder), artificial cream, household cheese

(6) Bread and cereals, etc.: rice, bread, macaroni, salty soda crackers, corn meal

(7) Condiments: honey, jam; ketchup, ginger, mustard, coffee and tea