Table 2 Sources of sodium and iodine

Herbs, spices, seasonings & stock cubes

19.3 (12.4–38.6)

32,544

21.6 (14.2–39.8)

2693

 Salt

18.9 (12.1–38.4)

37,303

21.6 (14.2–39.8)

3162

   Salt, table, iodised

13.9 (9.0–26.9)

38,168

21.5 (14.1–39.8)

4400

   Salt, table, non-iodised

3.3 (0.0–11.5)

38,178

0.0 (0.0–0.1)

20

Regular breads & bread rolls

18.3 (13.3–25.0)

445

34.4 (23.6–44.5)

62

 White breads

0.9 (0.1–2.3)

459

1.4 (0.2–3.5)

56

 Wholemeal breads

15.5 (10.4–21.1)

443

29.1 (17.9–37.6)

62

 Mixed grain breads

1.9 (0.2–6.2)

459

3.9 (0.3–15.3)

70

Processed meats

8.9 (5.9–15.0)

779

0.8 (0.5–1.7)

6

 Canned meat

5.5 (2.6–11.3)

643

0.7 (0.4–1.5)

6

 Bacon

1.2 (0.6–2.9)

1289

0.0 (0.0–0.0)

1

 Ham

1.0 (0.3–3.8)

1257

0.1 (0.0–0.3)

8

Dried & preserved fruit

4.5 (1.5–9.3)

5642

0.0 (0.0–0.1)

4

 Plum, salted

4.5 (1.5–9.3)

8400

0.0 (0.0–0.1)

4

Mixed dishes where cereal is the major ingredient

4.1 (2.6–8.5)

451

1.9 (0.6–5.1)

16

 Savoury pasta/noodle & sauce dishes

1.2 (0.1–4.4)

582

1.2 (0.1–4.0)

42

 Sandwiches & filled rolls

1.4 (0.9–2.8)

342

0.1 (0.1–0.3)

3

Pastries

4.0 (2.4–8.9)

500

0.7 (0.3–1.7)

6

 Savoury pastry products, pies, rolls & envelopes

3.5 (2.3–8.1)

490

0.6 (0.3–1.5)

6

Gravies & savoury sauces

3.5 (2.3–8.5)

1611

0.1 (0.0–0.2)

4

 Savoury sauces, not tomato based, commercial

1.6 (0.5–6.2)

3159

0.0 (0.0–0.1)

5

 Savoury sauces, tomato based, commercial

1.0 (0.5–2.0)

756

0.1 (0.0–0.1)

4

Dairy milk (cow, sheep & goat)

3.4 (2.3–7.3)

170

18.6 (12.3–30.8)

70

 Milk, powder, cow, dry

3.0 (1.9–7.0)

311

15.6 (10.1–28.8)

121

 Milk, cow, fluid

0.4 (0.2–0.9)

37

2.9 (1.3–8.1)

22

Pasta and pasta products (without sauce)

3.0 (1.7–4.6)

619

0.1 (0.1–0.2)

2

 Instant noodles and noodle products, wheat based

3.0 (1.7–4.6)

676

0.1 (0.0–0.1)

1

Soft drinks, & flavoured mineral waters

2.2 (1.6–3.5)

15

3.4 (2.5–5.1)

2

Eggs

1.2 (0.9–1.9)

150

6.0 (4.0–9.0)

57