Calories in Natures Promise Bacon uncured, hickory smoked

WeightWatchers Points are estimated by carbohydrates, fats, protein and fiber in product. They are not an affirmation of better quality or nutritional value of the product or its manufacturer. Only way to count for dieters. Less points are better.
Read more at Weight watchers diet review

Salt (NaCl) is not excactly sodium (Na).
It is not right to use these terms as synonyms.
The FDA recommended limit of sodium is 2,300 mg per day (or even less - about 1500 mg while one is on low sodium diets).
This is much less than the weight of salt.
(5,750 mg per day or 3,750 mg for low sodium diet) and not so convenient to calculate.
Know how much sodium is in your salt - without a calculator:
1/4 tsp salt = 600 mg sodium
1/2 tsp salt = 1200 mg sodium
3/4 tsp salt = 1800 mg sodium
1 tsp salt = 2300 mg sodium

This product contains one or more of the following: - Sodium nitrite - Sodium nitrate - celery powder Sodium nitrite and its closely related sodium nitrate are food preservatives used primarily in prepared meat and fish such as ham, bacon, hot dogs, corned beef (spam), luncheon meats, and smoked fish. They help the meat look nice and red instead of grayish. Unfortunately, when cooked or broken down in the stomach, nitrites form nitrosamines (also called N-Nitroso Compound), which can cause cancer in young children and pregnant women. Sources: ----------- S C Larsson, A Wolk - Red and processed meat consumption and risk of pancreatic cancer: meta-analysis of prospective studies Br J Cancer. 2012; 106(3): 603–607. Risch HA, Jain M, Choi NW, Fodor JG, Pfeiffer CJ, Howe GR, Harrison LW, Craib KJ, Miller AB. - Dietary factors and the incidence of cancer of the stomach. Am J Epidemiol. 1985;122(6):947-59. Ji BT, Chow WH, Gridley G, Mclaughlin JK, Dai Q, Wacholder S, Hatch MC, Gao YT, Fraumeni JF Jr. - Dietary factors and the risk of pancreatic cancer: a case-control study in Shanghai China. Cancer Epidemiol Biomarkers Prev. 1995;4(8):885-93. Nöthlings U, Wilkens LR, Murphy SP, Hankin JH, Henderson BE, Kolonel LN. - Meat and fat intake as risk factors for pancreatic cancer: the multiethnic cohort study. J Natl Cancer Inst. 2005;97(19):1458-65. Aschebrook-Kilfoy B, Cross AJ, Stolzenberg-Solomon RZ, Schatzkin A, Hollenbeck AR, Sinha R, Ward MH. - Pancreatic cancer and exposure to dietary nitrate and nitrite in the NIH-AARP Diet and Health Study. Am J Epidemiol. 2011;174(3):305-15. Preston-Martin S, Pogoda JM, Mueller BA, Holly EA, Lijinsky W, Davis RL. - Maternal consumption of cured meats and vitamins in relation to pediatric brain tumors. Cancer Epidemiol Biomarkers Prev. 1996;5(8):599-605. Knekt P, Järvinen R, Dich J, Hakulinen T. Knekt P, Jarvinen R, Dich J, Hakulinen T. - Risk of colorectal and other gastro-intestinal cancers after exposure to nitrate, nitrite and N-nitroso compounds: a follow-up study. Int J Cancer. 1999;80:852–856. Zhu Y, Wang PP, Zhao J, Green R, Sun Z, Roebothan B, Squires J, Buehler S, Dicks E, Zhao J, Cotterchio M, Campbell PT, Jain M, Parfrey PS, Mclaughlin JR. - Dietary N-nitroso compounds and risk of colorectal cancer: a case-control study in Newfoundland and Labrador and Ontario, Canada. Br J Nutr. 2014;111(6):1109-17.