Pot-Noodles

Originally Posted by greencreeper

Yup - it's the sodium that does the damage though, and many manufacturers try and hide the actual salt content by just giving the sodium content, which will always be less.

actually nutrition labelling is a bit of a grey area, manufacturers don't have to give nutitional info, unless a claim is being made (low fat etc).

If a nutritional table is provided, then it must either be in simple format (just energy, Protein, Carbohydrate & Fat) or in 'Big 8' format (Energy, Protein, Carbohydrate, Carbohydrate of which Sugars, Fat, Fat of which Saturates, Fibre & Sodium).

i.e. it is sodium that must be declared, by law. Any salt figures given are voluntary. However due to increased awareness of salt intake, many retailers are starting to insist information on salt & proportion of the GDA, per serving, is included on the pack.

Just had a nice Pot Noodle for lunch

[Theodoric]

Originally Posted by Scott

Just had a nice Pot Noodle for lunch

Pot noodles? Have they improved over the days when they smelt like burnt rubber?

[Theodoric]

Originally Posted by dellwear

Don't you have to multiply the sodium content by 2.5?
<Snip>

Yes. Atomic weight of sodium = 23 and of chlorine = 35.5, so to convert weight of sodium to weight of sodium chloride, multiply by (23+35.5)/23 = 2.54, or 2.5 near enough.

[Dave Stones]

Originally Posted by Theodoric

Pot noodles? Have they improved over the days when they smelt like burnt rubber?

they taste like it as well now