Salt, table
Salt, table is a herb/spice, providing very few calories (0 kcal per 100g). It is an excellent source of Sodium, providing 38700.0 mg (2580% of the Daily Value) per 100g serving. Herbs and spices contain concentrated bioactive compounds and micronutrients. While consumed in small quantities, many provide meaningful amounts of antioxidants and phytochemicals. Our database tracks 88 nutrients for this food, plus insulin index, environmental footprint data.
Top Nutrients
Data for 88 of 150 tracked nutrients
Nutrient Fingerprint
How this food scores across key nutrient categories, as a percentage of the daily recommended value per 100 g. Based on USDA DRIs for adults.
Complete Nutrient Profile
Macronutrients 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Water Foundation | 0.42 | g | — | 0% |
| Calories Foundation | 0 | kcal | — | — |
| Energy (kJ) SR | 0 | kj | — | — |
| Protein AFCD | 0 | g | — | — |
| Total Fat AFCD | 0 | g | — | — |
| Carbohydrate AFCD | 0 | g | — | — |
| Fiber AFCD | 0 | g | — | — |
| Total Sugars AFCD | 0 | g | — | — |
| Starch AFCD | 0 | g | — | — |
| Ash Foundation | 99.0 | g | — | — |
Minerals 11
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Calcium Foundation | 50.0 | mg | — | 5% |
| Iron Foundation | 0 | mg | — | — |
| Magnesium Foundation | 0 | mg | — | — |
| Phosphorus Foundation | 0 | mg | — | — |
| Potassium Foundation | 2.0 | mg | — | 0% |
| Sodium Foundation | 38,700 | mg | — | 2580% |
| Zinc Foundation | 0 | mg | — | — |
| Copper Foundation | 0 | mg | — | — |
| Manganese Foundation | 0.03 | mg | — | 1% |
| Selenium AFCD | 1.9 | µg | — | 4% |
| Fluoride SR | 2.0 | µg | — | 0% |
Vitamins 26
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Vitamin A (RAE) AFCD | 0 | µg | — | — |
| Vitamin A (IU) SR | 0 | IU | — | — |
| Retinol AFCD | 0 | µg | — | — |
| Beta-Carotene AFCD | 0 | µg | — | — |
| Alpha-Carotene SR | 0 | µg | — | — |
| Beta-Cryptoxanthin SR | 0 | µg | — | — |
| Lycopene SR | 0 | µg | — | — |
| Lutein + Zeaxanthin SR | 0 | µg | — | — |
| Vitamin C AFCD | 0 | mg | — | — |
| Vitamin D SR | 0 | µg | — | — |
| Vitamin D (IU) AFCD | 0 | IU | — | — |
| Vitamin D2 AFCD | 0 | µg | — | — |
| Vitamin D3 AFCD | 0 | µg | — | — |
| Vitamin E AFCD | 0 | mg | — | — |
| Vitamin K1 SR | 0 | µg | — | — |
| Thiamin (B1) AFCD | 0 | mg | — | — |
| Riboflavin (B2) AFCD | 0 | mg | — | — |
| Niacin (B3) AFCD | 0 | mg | — | — |
| Pantothenic Acid (B5) SR | 0 | mg | — | — |
| Vitamin B6 AFCD | 0 | mg | — | — |
| Folate AFCD | 0 | µg | — | — |
| Folic Acid SR | 0 | µg | — | — |
| Folate (food) AFCD | 0 | µg | — | — |
| Folate (DFE) AFCD | 0 | µg | — | — |
| Vitamin B12 AFCD | 0 | µg | — | — |
| Choline SR | 0 | mg | — | — |
Fatty Acids 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Saturated Fat AFCD | 0 | g | — | — |
| Monounsaturated Fat AFCD | 0 | g | — | — |
| Polyunsaturated Fat AFCD | 0 | g | — | — |
| Trans Fat AFCD | 0 | g | — | — |
| Cholesterol AFCD | 0 | mg | — | — |
| Phytosterols SR | 0 | mg | — | — |
| Omega-3 ALA AFCD | 0 | g | — | — |
| Omega-3 EPA AFCD | 0 | g | — | — |
| Omega-3 DPA AFCD | 0 | g | — | — |
| Omega-3 DHA AFCD | 0 | g | — | — |
Individual Fatty Acids 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Butyric Acid (4:0) SR | 0 | g | — | — |
| Caproic Acid (6:0) SR | 0 | g | — | — |
| Caprylic Acid (8:0) SR | 0 | g | — | — |
| Capric Acid (10:0) AFCD | 0 | g | — | — |
| Lauric Acid (12:0) SR | 0 | g | — | — |
| Myristic Acid (14:0) SR | 0 | g | — | — |
| Palmitic Acid (16:0) SR | 0 | g | — | — |
| Stearic Acid (18:0) SR | 0 | g | — | — |
| Linoleic Acid (18:2) AFCD | 0 | g | — | — |
| Linolenic Acid (18:3) SR | 0 | g | — | — |
Amino Acids 18
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Tryptophan AFCD | 0 | g | — | — |
| Threonine SR | 0 | g | — | — |
| Isoleucine SR | 0 | g | — | — |
| Leucine SR | 0 | g | — | — |
| Lysine SR | 0 | g | — | — |
| Methionine SR | 0 | g | — | — |
| Cystine SR | 0 | g | — | — |
| Phenylalanine SR | 0 | g | — | — |
| Tyrosine SR | 0 | g | — | — |
| Valine SR | 0 | g | — | — |
| Arginine SR | 0 | g | — | — |
| Histidine SR | 0 | g | — | — |
| Alanine SR | 0 | g | — | — |
| Aspartic Acid SR | 0 | g | — | — |
| Glutamic Acid SR | 0 | g | — | — |
| Glycine SR | 0 | g | — | — |
| Proline SR | 0 | g | — | — |
| Serine SR | 0 | g | — | — |
Insulin Response
The Insulin Index (II) measures the actual insulin response to food on a scale where white bread = 100. Unlike the Glycemic Index (which only measures blood sugar), the II captures the full hormonal response — including the effect of protein and fat on insulin secretion. This is why high-protein foods like meat and dairy can have significant insulin scores despite having low or zero GI values.
Source: Holt et al. 1997; Bao et al. 2016; Bell 2014
Environmental Impact
Environmental footprint per kilogram of food produced. Data represents the global average for the “Other Vegetables” category.
- Global averages: These figures are production-weighted averages from a meta-analysis of ~38,700 farms across 119 countries (Poore & Nemecek, 2018). Actual impact varies enormously by farming method, geography, and supply chain.
- System boundary: Cradle-to-retail only — does not include consumer transport, home cooking energy, or food waste.
- Soil carbon not included: This data does not account for soil carbon sequestration. Some argue that well-managed regenerative grazing partially offsets ruminant emissions; however, full lifecycle accounting — including methane, land-use change, and the opportunity cost of using land for grazing vs. reforestation — typically makes the net footprint of ruminant meat higher, not lower. This is especially relevant in temperate grassland regions like Ireland.
- Not gospel: This data is informational and illustrative. It is useful for understanding relative magnitudes, but should not be treated as precise measurements for any individual product or farm.
Source: Poore & Nemecek (2018), Science 360(6392). Meta-analysis of ~38,700 farms, 119 countries, 46 product categories.
Global Supply: Spices
Top 10 countries by per capita supply of the “Spices” food group (kcal/capita/day, 2023). This is food group–level data from FAO Food Balance Sheets, not specific to this individual food.
Global Supply Trend (1961–2023)
+117%Source: FAO Food Balance Sheets (2023). Supply = production + imports − exports − waste, converted to kcal/capita/day.
Related Foods in Spices and Herbs
Frequently Asked Questions
How many calories are in Salt, table?
Salt, table contains 0 kcal per 100 grams, making it a very low-calorie food. The energy comes from 0g of protein (0% of calories), 0g of fat (0%), and 0g of carbohydrates (0%).
What is Salt, table most nutritious for?
The standout nutrient in Salt, table is Sodium, providing 38,700 mg per 100g (2580% of the Daily Value). It is also a notable source of Calcium (5% DV). Our database tracks 88 individual nutrients for this food, allowing detailed comparison across vitamins, minerals, amino acids, and fatty acids.
Is Salt, table high in protein?
At 0g per 100 grams, Salt, table is not a significant source of protein. Pair with protein-rich foods like legumes, meat, fish, or dairy to meet daily protein needs.
How much fiber is in Salt, table?
Salt, table contains no dietary fiber. This is typical for this type of food. Pair with plant-based foods to ensure adequate fiber intake.
What is the insulin index of Salt, table?
Salt, table has a low insulin response (II: 0) (estimated from macronutrient composition) on the insulin index scale (white bread = 100). This means it triggers relatively little insulin secretion, which may be relevant for those managing insulin sensitivity or following low-insulin dietary strategies. Note that the insulin index can differ substantially from the glycemic index — dairy products and high-protein foods often have higher insulin responses than their GI would suggest.