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U.S. Department of Health and Human Services

Nutrition and Your Health:
Dietary Guidelines for Americans

U.S. Department of Agriculture

PART E: TRANSLATING THE SCIENCE INTO DIETARY GUIDANCE

Table E-24. Alternative Flavorings for Salt and Uses for These Flavorings

Food Alternative Flavoring
Lean Meats Bay leaves, caraway seeds, chives, mustard, lemon juice, garlic, curry powder, onion, paprika, parsley, sage, thyme, allspice, turmeric
Veal
Thyme, mace, curry powder, nutmeg
Lamb
Basil, curry powder, dill, mace
Lean pork
Thyme, savory, rosemary, sage
Poultry (chicken)
Rosemary, nutmeg, mustard, lemon juice, ginger, dill, curry powder, bay leaves
Lean ground meats
Allspice, basil, mustard, savory
Lean meat loaf
Rosemary, nutmeg
Stews
Allspice, bay leaves, onion, sage, caraway seeds, basil
Soups
Thyme, savory, parsley, paprika, onion, basil, chives, curry powder, dill, garlic, bay leaves
Breads
Caraway seeds, nutmeg (toast), sage (biscuits), rosemary (stuffing), cinnamon, mace
Salads
Basil, dry mustard, savory, caraway seeds, chives, cider vinegar, garlic, lemon juice, dill, paprika, parsley, pimiento, onion, thyme
Fruit
Almond extract, ginger, cinnamon (especially apples), nutmeg, peppermint extract, mace, allspice (especially in peaches, applesauce, and cranberry sauce)
Vegetables
Lemon juice, chives, dill, cider vinegar, pimiento, parsley, dry mustard, garlic, mace, onion, paprika
Tomatoes
Allspice, bay leaves, curry powder, garlic, dill, thyme, savory, sage
Potatoes
Nutmeg, mace, garlic, dill, rosemary
Onions
Thyme, sage
Green beans, lima beans, or peaas
Savory, sage, rosemary, thyme
Pie crust
Nutmeg, cinnamon
Puddings
Peppermint extract, almond extract, nutmeg
Mayonnaise
Curry powder, dry mustard
Sauces
Basil, turmeric, rosemary, thyme, chives, cider vinegar, paprika, parsley, dry mustard

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Table of Contents

A. Executive Summary

B. Introduction

C. Methodology

D. Science Base
  •  
  • Section 1. Aiming To Meet Nutrient Intake Recommendations
     
  •  
  • Text
     
  •  
  • Tables
  •  
  • Section 2. Energy
  •  
  • Section 3. Discretionary Calories
  •  
  • Section 4. Fats
  •  
  • Section 5. Carbohydrates
  •  
  • Section 6. Selected Food Groups
  •  
  • Section 7. Fluid and Electrolytes
  •  
  • Section 8. Ethanol
  •  
  • Section 9. Food Safety
  •  
  • Section 10. Major Conclusions

    E.  Translating the Science into Dietary Guidance
        
  • Text
  •  
  • Tables and Figures
  • F.  Research Recommendations

    G. Appendices
  •  
  • Glossary
  •  
  • Description of USDA Analyses
  •  
  • Summary Tables from Systematic Review
  •  
  • IOM Tables
    (Institute of Medicine tables referenced in the 2005 Dietary Guidelines Advisory Committee Report are available at http://www.nap.edu)
  •  
  • History of Dietary Guidelines
  •  
  • Summary of Recommendations
  •  
  • Biographical Sketches of DGAC Members
  •  
  • Acknowledgements

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