Contains 1% Or Less: Salt

Salt, chemically known as sodium chloride, is a mineral compound found naturally in seawater and underground deposits. It is typically harvested through evaporation of seawater or mining of rock salt deposits.

Manufacturers add salt to food primarily for flavor enhancement, as it can make foods taste better and balance other flavors. It also acts as a preservative by drawing out moisture, inhibiting microbial growth, and is used for texture in baked goods and cheeses.

Salt is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). While essential for bodily functions, high sodium intake is linked to increased blood pressure in some individuals. The FDA's Daily Value for sodium is 2,300 milligrams. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated sodium chloride and determined that an acceptable daily intake (ADI) does not need to be specified, meaning it is considered safe at levels typically consumed.