On a US label, reduced sodium is a comparison claim, not another way to say low sodium. Read the front wording, then compare sodium in equal quantities and in the amount you will actually use.
- Identify market and claim
- Check reference quantity
- Compare equal amounts
- Calculate actual use
Reduced starts from a reference
The FDA describes reduced sodium as at least 25% less than the regular product. A high starting value can still leave a high number. No Salt Added does not mean sodium-free. These are US explanations, not replacements for other markets’ rules.
Write a numerical comparison
Low-sodium criteria have details involving food type and reference quantities. Do not use one simplified “140mg per serving” rule to judge every product’s legal compliance. For shopping, align the nutrition-label quantities first.
| Fictional product | Sodium in equal amounts |
|---|---|
| Regular A | 800mg |
| A reduced by 25% | 600mg |
| Different B | 300mg |
FDA: sodium labeling requirements
Then write your actual use
These are invented values. Twice as much B gives 600mg. For sauces, record product, reference quantity, sodium and the amount you plan to add. This worksheet does not set a personal medical sodium limit.
A worked example
If two sauces use different reference quantities, normalize them first. Then calculate your recipe amount. That prevents choosing A solely because the front says reduced.
Common questions
Does unsalted mean zero sodium?
No Salt Added alone does not establish that.
What if the label lists salt in grams?
Use the related calculator to align salt and sodium units.