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In this paper we describe an experimental study of determination of sodium chloride in processed foods set at market in Kagoshima City. Sodium contents were determined by several methods for 63 kinds of processed foods. Experimental values of sodium chlorides obtained by high-frequency plasma method, electro micro waves, and sodium chloride meter were 87.3%, 82.1% and 77.8% respectively as compared with those obtained by atomic absorption spectrometry. Special attention should be paid to the scattering of the accuracy of the measurement according to a kind and character of food staffs. Remarkable differences were not recognized in salt contents of processed foods in usual market in comparison with the values calculated from the Standard Tables of Food Composition in Japan, fourth edition supplemented