What is mineral content in bottled water?
The mineral content of bottled water is the sum of the inorganic compounds dissolved in it as the water moves through rock. The dominant minerals are calcium, magnesium, sodium, potassium, bicarbonate, sulfate and chloride. Their combined concentration is reported as TDS (Total Dissolved Solids) in milligrams per liter.
Two waters can share the same TDS but have completely different mineral profiles. Vichy Catalan and Gerolsteiner both exceed 2,500 mg/L TDS, but Vichy Catalan is sodium-dominant while Gerolsteiner is calcium and magnesium-dominant. Mineral content is a flavor signature, a nutritional fact and a regulatory category all at once.
How TDS is measured and what the numbers mean
TDS is measured by evaporating a known volume of water and weighing the residue, or estimated via electrical conductivity. EU bottled water labeling uses these bands:
- < 50 mg/L — very low mineral content (Voss, Spa, Aquafina)
- 50–500 mg/L — low mineral content (Evian, Volvic, Fiji, Highland Spring)
- 500–1,500 mg/L — medium mineral content (San Pellegrino, Vittel, Badoit)
- > 1,500 mg/L — high mineral content (Gerolsteiner, Apollinaris, Contrex, Vichy Catalan)
Calcium, magnesium, sodium and bicarbonate explained
Calcium (Ca²⁺) is the biggest contributor to water hardness. It supports bone and tooth health. Contrex, Ferrarelle and Gerolsteiner each deliver more than 300 mg per liter — a meaningful fraction of the adult daily requirement.
Magnesium (Mg²⁺) matters for muscle and nerve function. Apollinaris (130 mg/L), Gerolsteiner (108 mg/L) and Badoit (85 mg/L) are the magnesium leaders.
Sodium (Na⁺) drives saltiness and is the variable most often restricted in clinical diets. Vichy Catalan (1,110 mg/L) and Apollinaris (470 mg/L) are sodium-heavy; Vittel, Mountain Valley and Solan de Cabras stay below 10 mg/L.
Bicarbonate (HCO₃⁻) buffers acidity and gives water a smooth mouthfeel. High-bicarbonate waters like Vichy Catalan, Gerolsteiner and Apollinaris are traditionally associated with digestion.
For a deeper dive into each mineral and its role, see the minerals reference.
Sparkling vs still: how carbonation changes mineral profile
Naturally carbonated water rises from the source already saturated with CO₂. Dissolved CO₂ forms carbonic acid, which dissolves more calcium, magnesium and bicarbonate as the water moves through rock. That is why the world's most mineral-rich commercial waters — Gerolsteiner, Apollinaris, Ferrarelle, Badoit and Vichy Catalan — are all naturally sparkling.
Artificially carbonated waters (Perrier is partially recombined; most US seltzers are fully injected) do not gain minerals from the carbonation process; their mineral content reflects only the source water.
How to choose a bottled water by mineral content
Athletes and active hydration: look for moderate sodium and meaningful magnesium — Gerolsteiner, Vittel and San Pellegrino are common choices for electrolyte replacement.
Low-sodium diets: stay under 20 mg/L of sodium. Solan de Cabras, Vittel, Mountain Valley and Liquid Death are good options. Avoid Vichy Catalan and Apollinaris.
Dietary calcium: Contrex, Ferrarelle and Gerolsteiner are the calcium leaders in this chart.
Infant formula and neutral taste: pick very low TDS waters — Voss, Spa, Smartwater. See the low mineral water guide.
Alkaline seekers: Essentia (pH 9.5), Evamor (pH 8.8) and Icelandic Glacial (pH 8.4) deliver alkaline pH with relatively low mineralization.
To compare brands by where the water comes from rather than its composition, see bottled water sources by brand.
