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Salt in food

  • 23-05-2009 3:25pm
    #1
    Reyman
    Registered Users, Registered Users 2 Posts: 1,297 ✭✭✭


    Just developing a recent thread, I checked my local Tesco for their peanuts against the Tayto dry roasted variety.
    Tesco ordinary peanuts 0.3gm sodium per 100 gms
    Tayto dry roasted peanuts 1.4gms sodium per 100 gms

    450% of the Tesco figure.

    Motto: read the labels of your food and always assume they want you to buy junk


Comments

  • #2
    MagicMarker
    Banned (with Prison Access) Posts: 32,865 ✭✭✭✭MagicMarker


    Erm, well, if looking for healthy foods Tayto would not be my first call.


  • #3
    rubadub
    Registered Users, Registered Users 2 Posts: 32,386 ✭✭✭✭rubadub


    Dry roasted usually do have more salt, and it sticks to them more. Salt is sodium x 2.5. So the tayo ones are 3.5% salt.


  • #4
    EileenG
    Registered Users, Registered Users 2 Posts: 5,775 ✭✭✭EileenG


    As I frequently tell people, the biggest problem with salt is not what you put on your eggs, it's in all the salt in processed food. Just far a laugh, take a look at the salt content of bread or cornflakes. And bear in mind that most people eat at least a double portion of cornflakes at a time.


  • #5
    legend365
    Closed Accounts Posts: 460 ✭✭legend365


    bread is ridiculous


  • #6
    Reyman
    Registered Users, Registered Users 2 Posts: 1,297 ✭✭✭Reyman


    EileenG wrote: »
    As I frequently tell people, the biggest problem with salt is not what you put on your eggs, it's in all the salt in processed food. Just far a laugh, take a look at the salt content of bread or cornflakes. And bear in mind that most people eat at least a double portion of cornflakes at a time.

    I thought the salt content of bread had come down a lot in recent years, following an agreement among the breadmakers (except for Aldi/Lidl) Is it not around 0.3gms sodium/100gms now?


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  • #7
    EileenG
    Registered Users, Registered Users 2 Posts: 5,775 ✭✭✭EileenG


    Taste it. Seems a lot higher than that to me.


  • #8
    nesf
    Registered Users, Registered Users 2 Posts: 27,644 ✭✭✭✭nesf


    legend365 wrote: »
    bread is ridiculous

    Not really, from a baking point of view in traditional bread making salt tightens the gluten network and improves the volume of the loaf (i.e. it's not just added for taste). Also in a sourdough the salt helps limit the activity of souring bacteria which unchecked would damage the gluten networks in the bread.

    Not that the mass produced crap like sliced pans are anything like traditional bread or anything.


  • #9
    Reyman
    Registered Users, Registered Users 2 Posts: 1,297 ✭✭✭Reyman


    There's an interesting FSAI chart on bread salt content in the attached. It's a little out of date but the figures are pretty similar today. Concentrate on page 2 and .....stay away from "soda bread"

    www.fsai.ie/uploadedFiles/News_Centre/Newsletters/Newsletters_Listing/FINAL(19).pdf


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