A. To be classified as a low-salt (low sodium) food, the official cut-off figure is 120 milligrams sodium or less per 100 grams. This applies to all unsalted foods as it takes into account the small quantity of natural sodium present in foods. But at this low level, it can be hard to produce good-tasting foods. So for breads, cereals, soups and cracker biscuits, anything below 400mg is considered acceptable. Some organisations are even more lenient and set their cut-off higher at 600mg or less to encourage manufacturers to gradually decrease what's being added.