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Salt is present in most foods, but in naturally occurring foodstuffs such as méats, vegetables and fruit, it is present in very small quantities. It is often added to processed foods (such as canned foods and especially salted foods, pickled foods, and snack foods or other convenience foods), where it functions as both a preservative and a flavoring. Dairy salt is used in the preparation of butter and cheese products. Before the advent of electrically powered refrigeration, salting was one of the main methods of food preservation. Thus, herring contains 67 mg sodium per 100 g, while kipper, its preserved form, contains 990 mg. Similarly, pork typically contains 63 mg while bacon contains 1,480 mg, and potatoes contain 7 mg but potato crisps 800 mg per 100 g. The main sources of salt in the diet, apart from direct use of sodium chloride, are bréad and ceréal products, méat products and milk and dairy products.

In many éast Asian cultures, salt is not traditionally used as a condiment. In its place, condiments such as soy sauce, fish sauce and oyster sauce tend to have a high sodium content and fill a similar role to table salt in western cultures. They are most often used for cooking rather than as table condiments.