Sodium is a natural ingredient in raw animal products. Food companies may also add a great deal of sodium to these products for flavor and to increase the product's freshness. A diet too high in sodium has a strong link to coronary heart disease; thus, the American Heart Association suggests consuming as little sodium as possible. Fried, canned and dried meat products are always higher in sodium than other varieties. In addition, the more fat a particular meat contains, the more salt it generally has as well.
Beef
A 3-oz. serving of cooked, extra lean ground beef contains about 60 mg of sodium. A similar serving of top sirloin beef contains slightly less -- 56 mg. When prepared in stews or when dried, such as in jerky, beef products contain much more sodium. A 1-cup serving of canned beef stew contains about 947 mg of sodium, while a 1-oz. serving of dried beef provides 984 mg of this mineral.
Pork
Pork products are typically lower in sodium than is red meat. A 3-oz. cooked pork chop contains about 51 mg of sodium, while a 3-oz. serving of pork roast contains just 40 mg. As with beef, pork contains much more sodium when cured and dried. A 3-oz. serving of cured ham can contain as much as 1,128 mg of sodium. A slice of cooked bacon contains just over 100 mg of sodium, while cooked, Canadian-style bacon contains about 360 mg per slice.
Poultry
Chicken has similar sodium content as beef, with a 3-oz. chicken breast containing about 64 mg of this mineral. One drumstick, weighing about half as much as a chicken breast serving, contains 42 mg of sodium. Fried chicken is much higher in sodium, with about 157 mg per wing. Dark turkey meat contains 66 mg of sodium per 3-oz. serving, while light turkey meat contains slightly less -- 54 mg.
Fish
Sodium content in fish varies a great deal, depending on the species and variety. Sockeye salmon and halibut each contain just under 60 mg of sodium per 3-oz. serving. Shellfish, such as clams and mollusks, contain about 48 mg of sodium per 3-oz. serving. Canned fish products are particularly high in sodium. Canned tuna contains about 320 mg of sodium per 3-oz. serving, while the same amount of canned salmon contains 471 mg.
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