Average sodium content of bread (mg sodium per 100 g)

This statistic compares the average sodium content of bread across countries, expressed as milligrams of sodium per 100 grams of bread. Bread is a major “hidden salt” source in many diets because it is eaten frequently and often contains substantial added salt even when it doesn’t taste very salty.

The data are compiled from national packaged-food label databases and food-composition datasets used in WHO/UN-supported salt and sodium reduction monitoring, and aligned to WHO’s sodium benchmark framework for key food categories (including bread). Countries with lower values typically reflect stronger sodium-reformulation programs, category targets for bakers, and/or higher market share of reduced-salt products. Higher values may reflect traditional bread styles, weaker reformulation incentives, or limited monitoring of processed foods.