Salt is sodium chloride — about 40% sodium by weight. Labels list sodium in milligrams; to get the salt you'd recognise in a spoon, multiply by 2.5. High sodium intake is the single most-documented dietary factor in high blood pressure.
1,000 mg sodium on the label = 2.5 g of salt eaten.
Sodium arrives from more than salt: MSG (E621), baking soda (E500), sodium benzoate (E211) and disodium phosphate all contribute, and each hides under its own name in the ingredient list.
Instant noodles typically put most of their sodium in the tastemaker sachet — the noodle cake alone reads deceptively low if a label splits them.
Namkeen and bhujia labels often state a 30 g serving; a shared 200 g pack rarely survives an evening.
Sodium per 100 g/ml is a weighted input to the negative load, on the same fixed per-100 basis as everything else.