<!--O Saltsal isestá presentpresente inna mostmaioría dos [[foodalimento]]s, butaínda inque naturallynos occurringalimentos foodstuffsnaturais suchcoma as meats[[carne]]s, vegetables[[vexetal|vexetais]] andou fruit,[[froita]]s itdase isen presentcantidades inmoi very small quantitiespequenas. ItAdoita isengadirse oftenós addedalimentos tomanufacturados, processedcoma foods (such asos [[canning|canned foodsenlatado]]s ande especiallyespecialmente os [[salting (food)salgadura|salted foodssalgados]],[[pickling|picklede foods]], andos ''[[snack food]]s or other [[convenience food]]s)'', whererealizando itunha functionsfunción as both ade [[preservativeconservante]] ande aengadindo [[flavorsabor]]ing. [[Dairy salt]] is used in the preparation of butter and cheese products.<ref>{{cite book |last=Pieters |first=A. J. |last2=Flint |first2=D. |last3=Garriott |first3=E. B. |last4=Wickson |first4=E. J. |last5=Lamson-Scribner |first5=F. |last6=Brackett |first6=G. B. |last7=Atwater |first7=H. W. |last8=Alvord |first8=H. E. |last9=Withcombe |first9=J. |last10=Howard |first10=L. O. |title=Experiment Station Work |publisher=[[United States Department of Agriculture|U.S. Department of Agriculture]] |series=Bread and the Principles of Bread Making |year=1899 |url=https://books.google.com/books?id=l85CAQAAMAAJ&pg=RA5-PA28 |accessdate=November 17, 2015 |pages=28–30}}</ref> BeforeAntes theda adventchegada ofda electrically powered[[refrixeración]] [[refrigerationelectricidade|eléctrica]], saltingo was[[salgado]] oneera ofun thedos mainprincipais methodsmétodos ofde [[foodconservación preservation]]dos alimentos. Thus,Desta forma os peixes ''[[herring]]'' containsconteñen 67 mg sodiumde persodio por cada 100 g, whilementres que o ''[[kipper]]'', itsa súa preservedforma formconservada, containscontén 990 mg. Similarly,Da mesma forma a carne de [[porkporco]] typicallyadoita containsconter uns 63 mg whilementres que o [[bacontouciño]] containscontén 1,4801480 mg, ande as [[potatopataca]]ess containconteñen 7 mg butmentres [[potatoque crisp]]sas ''chips'' conteñen 800 mg perpor cada 100 g.<ref name=HMSO /> TheAs mainprincipais sourcesfontes ofde saltsal inna the dietdieta, apartá frommarxe directdo usepropio ofuso sodiumdirecto chloridedo sal, areadoitan breadser andos cerealprodutos products,do meat[[pan]] productse and[[cereal|cerais]], milkprodutos andcárnicos dairye productsderivados do [[leite]].<ref name=HMSO>{{cite book |title=Manual of Nutrition |last=Buss |first=David |last2=Robertson |first2=Jean |year=1973 |publisher=Her Majesty's Stationery Office |isbn=0112411126 |pages=37–38}}</ref>
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In many East Asian cultures, salt is not traditionally used as a condiment.<ref>{{cite web |url=http://community.seattletimes.nwsource.com/archive/?date=20010729&slug=pfish29 |work=The Seattle Times |title=The Salt of Southeast Asia |accessdate=7 July 2011 |year=2001}}</ref> In its place, condiments such as [[soy sauce]], [[fish sauce]] and [[oyster sauce]] tend to have a high sodium content and fill a similar role to table salt in western cultures. They are most often used for cooking rather than as table condiments.<ref>{{cite web |url=http://www.diet.com/g/asian-diet |title=Asian diet |publisher=Diet.com |accessdate=7 July 2013}}</ref> -->
