How much salt can a baby have?

We all know that too much salt is bad for us, but how much can a baby have? Most websites and books tell you that babies who begin weaning should not have added salt to their foods but I was really surprised to see that many foods I give my baby contain it. How much is too much?

After some research I have managed to find a group of people who agree on these amounts.

A child less than one should have less than 1g a day (due to the size of their kidneys.)

A 1-3 year old can manage up to 2g.

Armed with this new knowledge I began to look at her bread intake. It’s so easy to give your baby toast for breakfast and a sandwich for lunch. My little girl even shares bread and butter as a snack with her father. But it is really important to know how much salt it contains. On average a slice contains 0.45g of salt per slice (that’s 1/2 of their intake.) But be careful as breads differ.

According to research by The Good to Know website some of the best low salt UK bread loaves are:

  • Cranks Organic bread (from Ocado)
  • Weight watchers
  • Hovis Nimble Wholemeal

When you’re checking the back of the packet it will most likely tell you the salt amount in 100g and a slice can weigh anywhere between 25g and 50g. So I hope your maths skills are on good form otherwise why not just make your own and hold the salt.


(Homemade bread – Cheese and grated apple on toast)

Here’s a great recipe for 50:50 bread:


Prep: 15 mins / Rising time: 1-2 hours


  • Loaf tin or baking tray


  • 250g of white bread flour
  • 250g of wholemeal flour
  • 1X sachet of fast action bread yeast
  • 300ml of warm water
  • 25g of unsalted butter

In a large bowl mix together the white and wholemeal flour.

Rub in the butter.

Stir in the dried yeast.

Stir in the water slowly and mix with your hand to make a dough.

Knead for 10 minutes by hand on a floured surface (this step is important to get the bread to rise.)

Place your dough back into the large bowl with a little splash of olive oil. Cover with cling film and leave in a warm place to double in size. (1-2 hours)

Take the dough and knead it again for 1 minute. Place in a greased loaf tin or on a lined baking tray.

Bake in the oven for 30 minutes at 230C, 450F, gas 7

Take the loaf out and cool before slicing.


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