Label literacy
How to Read a Mineral Water Analysis Label
The mineral analysis on the back of a bottle is a short chemistry report. Once you know what each row means, you can compare any two mineral waters in seconds.
TDS (Total Dissolved Solids)
The sum of everything dissolved in the water, measured in mg/L. Under 250 mg/L is light or spring-style; 250–1,000 mg/L is moderate mineral; above 1,500 mg/L is high mineral. TDS is the single most useful number on the label.
Calcium (Ca²⁺)
One of the two main mineral nutrients from water. 80+ mg/L is meaningful nutritional contribution; the highest brands exceed 300 mg/L.
Magnesium (Mg²⁺)
The other main mineral nutrient. 20+ mg/L is meaningful; 50+ mg/L is high. Magnesium is the harder of the two to get from a typical Western diet.
Sodium (Na⁺)
Most bottled waters are below 50 mg/L, which qualifies as low-sodium under FDA rules. Some high-mineral waters (Vichy Catalan, Borjomi) exceed 1,000 mg/L — relevant for low-sodium diets.
Bicarbonate (HCO₃⁻)
Acts as a natural buffer that softens the perceived acidity of carbonated water. High-bicarbonate waters (Gerolsteiner ~1,800 mg/L) feel smoother despite low measured pH.
Sulfate (SO₄²⁻)
Contributes a slightly bitter, dry taste. Very high sulfate waters can have a mild laxative effect.
Nitrates (NO₃⁻)
Should be low — under 10 mg/L is excellent. Several brands (Aqua Carpatica, Mountain Valley) advertise zero or near-zero nitrates.
pH
Acidity/alkalinity. Most still waters sit between 7 and 8; sparkling mineral waters often read 5–6 because dissolved CO2 lowers pH (the bicarbonate buffer compensates).
Frequently asked questions
Why are sparkling mineral waters acidic?
Dissolved CO2 forms carbonic acid, which lowers pH. High bicarbonate content buffers this so the water still tastes smooth.
Is high TDS bad?
Not at all — high TDS in mineral water just means more dissolved minerals. The taste becomes more pronounced.
Instant PDF. Every major brand ranked by pH, minerals, source and taste.
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