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How much sodium and how much chloride are in a teaspoon of salt? 

One level U.S. teaspoonful of granulated evaporated salt contains approximately 6,200 mg sodium chloride, or approximately 2,400 mg sodium. 

The density of granulated evaporated salt varies depending on crystal size, structure, gradation, and degree of compaction.  The reported range of densities is 1,200-1,300 g/L.  Michaels (1991)[i]  uses 1,300-1,315 g/L for Hygrade and Fine salt from Sifto’s Goderich evap plant.  Niman (1979)[ii], and Bandy (1989)[iii] use 1,250 g/L for granulated evaporated salt (loose bulk density = 800 cc/1,000 g).  Niman (1979) gives the density of Alberger as 624 - 750 g/L depending on gradation.  Akzo Salt Inc. (1992)[iv] gives the density of General Purpose granulated evaporated salt as 77 lbs/ft3  (1,233 g/L), and of Granulated Iodized as 75 lb/ft3 (1,201 g/L).  Akzo Salt Inc. gives densities for Alberger Natural Flake Salt as 39-60 lb/ft3 (625-960 g/L), and Tru-Flake Compacted Flake Salt as 59-70 lb/ft3 (945-1,121 g/L) depending on gradation.  The coarse products are generally of lower density. 

Assuming evaporated granulated salt with a density of 1,250 g/L and 1 U.S. teaspoon = 4/93 mL (1 metric teaspoon = 5.0 mL): 

Salt (NaCl):             1,250 g/L = 1,250 mg/mL x 4.93 mL/U.S. tsp. = 6,162 mg/U.S. tsp.
Sodium:             6,162 mg/U.S. tsp. x 0.39337% Na = 2,424 mg/U.S. tsp. 

A simple summary is that about six grams of salt makes a level teaspoonful and just under 2.4 grams is sodium.  This is exactly correct for salt with a density of 1,217 g/L.  Based on a salt density of 1,250 g/L, one level teaspoon contains approximately 6,200 mg NaCl and approximately 2,400 mg sodium.



[i] Michaels, Peter G. 1991. Sifto Canada, Inc. Personal correspondence

[ii] Niman, Clarence E. 1979. Salt is not “just salt”-considerable differences exist. Food Engineering. September.

[iii] Bandy, Jack. 1989. Technical Spotlight, Vol. 90-9. Cargill, Incorporated. February.

[iv]Akzo Salt Inc. 1992. Chemical Week. Pp 455-458. October.


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