| Condiments | n | labeled sodium value (mg/100g) | Iodine content (mg/100g) | Zone A | Zone B | ||
| n | Medium | n | Medium | ||||
| Vinegar* | 11 | / | 11.3 (1.3 - 41.6) | 6 | 3.6 | 5 | 26.7 |
| Cooking wine* | 5 | / | 3.6 (1.4 - 37.0) | 3 | 1.5 | 2 | 36.0 |
| Oyster sauce | 7 | 4520 (4367 - 5447) | 9.8 (2.9 - 17.9) | 7 | 9.8 | 0 | - |
| Bean paste/fermented soya beans | 5 | 4660 (2340 - 11,000) | 5.1 (0.7 - 60.9) | 3 | 2.1 | 2 | 57.6 |
| Fermented bean curd | 7 | 3490 (3000 - 4130) | 2.1 (0.1 - 3.7) | 7 | 2.1 | 0 | - |
| Chili paste | 5 | 3500 (2541 - 4223) | 105 (8.0 - 278) | 1 | - | 4 | 127 |
| Salad paste | 4 | 798 (618 - 1196) | 2.3 (1.1 - 5.6) | 4 | 2.3 | 0 | - |
| Sauce | 8 | 3994 (1560 - 5333) | 7.9 (2.4 - 202) | 5 | 2.6 | 3 | 198 |
| Chicken essence (flavoring) | 9 | 20,000 (18,000 - 22,020) | 9.5 (4.9 - 1865) | 6 | 7.4 | 3 | 725 |
| Hot pot base | 3 | 5798 (5050 - 6546) | 10.7 (0.3 - 30.8) | 1 | 0.3 | 2 | 20.7 |
| Pickle | 19 | 1841 (520 - 6280) | 4.2 (0.9 - 214) | 16 | 3.4 | 3 | 100 |
| Total | 83 |
|
| 61 |
| 22 |
|