English Abstract The sodium and potassium content has been determined in
108 samples of bread reflecting the Dutch bread consumption in 1989.
Quality assurance of the survey was implemented by duplicate determinations
and analysis of standard reference materials. On average, bread contains
5.47 mg/g of sodium and 2.31 mg/g of potassium (N=108). Raisin bread
excluded, bread hardly differs in sodium content. Of 7 breads assayed, the
sodium chloride content marginally violates the Dutch legal limit for bread
of 2.5% on dry weight basis. Bread consumption contributes on average 24-
35% to the daily sodium intake ; the corresponding figure for potassium is
9-13%. Potassium levels of bread are type related with higher potassium
levels for brown and rye bread than for white bread. With an average value
of 3.91 mg/g, raisin bread is highest in potassium
content.