Read the Food Label for Sodium!
Download Read the Food Label for Sodium! (98k) handout.
Food labels tell you what you need to know about choosing foods that are lower in sodium. Heres' a food label for packaged noodle soup.
- Amount Per Serving
Label says: Servings per container = 2
The nutrient amounts are for one serving. So, if you eat the whole block of noodles, you are eating two servings , and you need to double the nutrient amounts.
Label says: Sodium = 820mg or 34%
Listed are the amounts of sodium in one serving. These amounts are listed in milligrams (mg).
- Serving Size and Number of Servings
Label says: Serving size = ½ block, servings per container = 2
The serving size is ½ of the block of noodles. The package contains two servings. Remember, the numbers on the label are for one serving, not the whole package.
- Percent Daily Value
Label says: Percent Daily Values are based on a 2,000-calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
The Percent Daily Value helps you compare products and quickly tells you if the food is high or low in sodium. Choose products with the lowest Percent Daily Value for sodium: 5 percent or less is low, and 20 percent or more is high.
The Choice Is Yours—Compare!
Which one would you choose? Low-sodium soup is lower in sodium than packaged soup.
Read the food labels, and choose foods that are lower in sodium to help keep your heart strong.
- Low-Sodium Soup
One serving (1 cup) of low-sodium soup, has 210 mg of sodium and 9 percent of the Daily Value for sodium.
- Packaged Noodle Soup
One serving, ½ block of the packaged noodle soup, has 820 mg of sodium and 34 percent of the Daily Value for sodium. This is nearly four times the amount of sodium in a serving of low-sodium soup.
Back to Session 4
Information on this page is taken from the English print version of “Your Heart, Your Life, A Community Health Worker's Manual.” U.S. Department of Health and Human Services, National Institutes of Health, National Heart Lung and Blood Institute, NIH Publication No. 08-3674, Originally Printed 1999, Revised May 2008.
Last Updated March 2012