I lower it on food labels!
It can be confusing when the goal is to eat healthy, however, when we read food labels, we sometimes ask "What does all the jargon mean?" Here are the main label statements used in the food packages, and what they mean:
Saturated Fat- * Without saturated fat: less than 1/2 gram of saturated fat in one serving; Trans fat levels should not exceed 1 percent of total fat. ** Low in saturated fat: 1 gram of saturated fat or less in one serving and 15 percent or less in calories from saturated fat. For a meal or main course (such as a frozen dinner): 1 gram of saturated fat or less in 100 grams of food and less than 10 percent of the calories in saturated fat. Cholesterol: * no cholesterol: less than 2 milligrams (mg) of cholesterol in one serving; The saturated fat content should be 2 grams or less in one serving. ** Low in cholesterol: 20 mg of cholesterol or less in one serving; The saturated fat content should be 2 grams or less in one serving. For a meal or main course: 20 mg of cholesterol or less in 100 grams of food, with a saturated fat content of less than 2 grams in 100 grams of food. Fat- * Fat-free: less than 1/2 gram of fat in one serving. ** Low in fat: 3 grams of total fat or less in one serving. For a meal or main course: 3 grams of total fat or less on 100 grams of food and no more than 30 percent of calories from fat. Fat-free percentage: a food with this claim must also comply with the low-fat claim. Calories- * No calories: Less than 5 calories in one serving. ** Low in calories: 40 calories or less in one serving. Sodium- * Sodium free: less than 5 mg of sodium per serving. ** Low in sodium: 140 mg of sodium or less in one serving. For a meal or main course: 140 mg of sodium or less in 100 grams of food. Very low in sodium: 35 mg of sodium or less in one serving.
* Words that mean the same thing as free: "no", "zero", "no", "trivial source of", "insignificant source of" and "insignificant source of diet". ** Words that mean the same thing so low: "contains a small amount of" and "low source of".
Light: a product has been changed to have half the fat or one third less calories than the normal product; or sodium in a low-calorie, low-fat meal has been reduced by 50 percent; or a meal or main course is low in fat or low in calories. "Light" can also be used to describe things like the color or texture of a food, as long as the label explains it: for example, "light brown sugar"Or" light and fluffy. " Reduced / Less / Low / Less – A food (such as a low-fat hot dog or a cookie with less sodium) has at least 25 percent less of something like calories, fat, saturated fat, cholesterol, or sodium than food regular or a similar food with which it is compared. Lean and Extra Lean: two terms, "lean" and "extra lean", are used to describe the fat content of meat, poultry, fish and seafood. Read: less than 10 grams of fat, 4.5 grams or less of saturated fat and less than 95 mg of cholesterol per serving. Extra lean: less than 5 grams of fat, less than 2 grams of saturated fat and less than 95 mg of cholesterol per serving.
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