TABLE 4-5Typical Sodium Content of Commonly Consumed Grains

GrainSodium Content (mg/100 g dry weight)
Wheat4.6
Oats8.6
Rice3.1–6.9
Barley11.8
Rye3.1

NOTE: g = gram; mg = milligram.

SOURCE: Bock, 1991.

From: 4, Preservation and Physical Property Roles of Sodium in Foods

Cover of Strategies to Reduce Sodium Intake in the United States
Strategies to Reduce Sodium Intake in the United States.
Institute of Medicine (US) Committee on Strategies to Reduce Sodium Intake; Henney JE, Taylor CL, Boon CS, editors.
Washington (DC): National Academies Press (US); 2010.
Copyright © 2010, National Academy of Sciences.

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