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TABLE 4-14 Sodium Content of Beverages

Beverage

RACC (mL)

Average Sodium Content (mg/RACC)

Average Sodium Content (mg/100 g)

Bottled water

240

1.2

0.5

Orange juice

240

7.2

3

Canned fruit drink

240

41

17

Coffee

240

4.8

2

Tomato juice

240

715

298

Diet cola

240

9.6

4

NOTE: g = gram; mg = milligram; mL = milliliter; RACC = reference amount customarily consumed.

SOURCES: 21 CFR 101.12; FDA, 2007.

REFERENCES

Advisory Committee on the Microbiological Safety of Food (ad hoc Group on Vulnerable Groups). 2008. Increased incidence of listeriosis in the UK (draft report).

Ainsworth, P., and A. Plunkett. 2007. Reducing salt in snack products. In Reducing salt in foods: Practical strategies, edited by D. Kilcast and F. Angus. Cambridge, UK: Woodhead. Pp. 296-315.

Barbut, S., N. Tanaka, and A. J. Maurer. 1986. Effects of varying levels of chloride salts on Clostridium botulinum toxin production in turkey frankfurters. Journal of Food Science 51(5):1129-1131.

Baublits, R. T., F. W. Pohlman, A. H. Brown Jr., E. J. Yancey, and Z. B. Johnson. 2006. Impact of muscle type and sodium chloride concentration on the quality, sensory, and instrumental color characteristics of solution enhanced whole-muscle beef. Meat Science 72(4):704-712.

Bautista-Gallego, J., F. N. Arroyo-Lopez, M. C. Duran-Quintana, and A. Garrido-Fernandez. 2008. Individual effects of sodium, potassium, calcium, and magnesium chloride salts on Lactobacillus pentosus and Saccharomyces cerevisiae growth. Journal of Food Protection 71(7):1412-1421.

Bender, D. A. 2006. Benders’ dictionary of nutrition and food technology. 8th ed. Boca Raton, FL: CRC Press.

Betts, G., L. Everis, and R. Betts. 2007. Microbial issues in reducing salt in food products. In Reducing salt in foods: Practical strategies, edited by D. Kilcast and F. Angus. Cambridge, UK: Woodhead. Pp. 174-200.

Bock, M. A. 1991. Minor constituents of cereals. In Handbook of cereal science and technology, edited by K. J. Lorenz and K. Kulp. New York: Marcel Dekker. P. 576.

Bradshaw, M. H., and G. M. Powell. 2002. Sodium in drinking water. Manhattan, KS: Kansas State University Agricultural Experiment Station and Cooperative Extension Service.

Brady, M. 2002. Sodium: Survey of the usage and functionality of salt as an ingredient in UK manufactured food products. British Food Journal 104(2):84-125.

Brashear, G., M. S. Brewer, D. Meisinger, and F. K. McKeith. 2002. Raw material pH, pump level and pump composition on quality characteristics of pork. Journal of Muscle Foods 13(3):189-204.

Bush Brothers and Company. 2009. Enjoying nutrient-rich canned beans with less sodium (fact sheet). Knoxville, TN: Bush Brothers and Company.

Cauvain, S. P. 2003. Bread making: Improving quality. Boca Raton, FL: CRC Press.



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