Oligomineral water is the EU label for naturally low-mineralisation bottled water — light on the palate, with a dry residue between 50 and 500 mg/L. Here's what the term means, how it relates to "low-TDS" water, and which bottled brands fit the category.
Under EU rules for natural mineral water, the label "oligomineral" (or "low mineral content") is reserved for waters with a dry residue between 50 and 500 mg/L measured at 180 °C. Dry residue is the mass of mineral salts left after the water has been evaporated.
In plain terms, oligomineral water tastes light and neutral. You'll notice less of a salty, bitter or "chalky" character than you get from highly mineralised waters.
| Label | Dry residue (180 °C) | Typical taste |
|---|---|---|
| Very low mineral content | Under 50 mg/L | Almost flavourless |
| Oligomineral / Low mineral content | 50–500 mg/L | Light, neutral |
| Medium mineral content | 500–1,500 mg/L | Distinct mineral character |
| Rich in mineral salts | Over 1,500 mg/L | Pronounced, sometimes salty |
50–500 mg/L. Clean, neutral taste. Easy to drink in volume, friendly to coffee and tea.
Often above 1,500 mg/L. Stronger, sometimes salty or bitter character; higher electrolyte load.
"Low-TDS" is the colloquial English term and is measured with a conductivity meter at lower temperatures. "Oligomineral" is the regulated EU label and is measured as dry residue at 180 °C, so volatile compounds like bicarbonate are driven off during analysis.
The two categories overlap heavily — most oligomineral waters are also low-TDS — but dry-residue numbers tend to be slightly lower than the TDS figure for the same bottle.
All values are sourced from each brand's published mineral analysis and are expressed in mg/L unless noted.
| Brand | Country | Dry residue / TDS | Calcium | Magnesium | Sodium | pH |
|---|---|---|---|---|---|---|
| Luso | Portugal | ~80 | 3 | 0.6 | 4 | 5.8 |
| Volvic | France | ~130 | 12 | 8 | 12 | 7.0 |
| Lanjarón | Spain | ~134 | 32 | 7 | 5 | 7.4 |
| Acqua Panna | Italy | ~138 | 32 | 6.5 | 6.5 | 8.0 |
| Ty Nant | Wales | ~165 | 39 | 13 | 16 | 7.4 |
| Highland Spring | Scotland | ~220 | 35 | 8.5 | 6 | 7.8 |
| Mountain Valley | USA | ~220 | 55 | 5 | 3 | 7.8 |
| Solán de Cabras | Spain | ~257 | 59 | 26 | 3 | 7.5 |
| Buxton | United Kingdom | ~280 | 55 | 19 | 24 | 7.4 |
| Evian | France | ~309 | 80 | 26 | 6.5 | 7.2 |
| Chaudfontaine | Belgium | ~340 | 65 | 20 | 20 | 7.4 |
| Saratoga | USA | ~380 | 85 | 12 | 8 | 7.3 |
This is a taste and use-case question, not a medical one:
This page is informational. We do not make therapeutic claims about oligomineral water.
Oligomineral water is the EU labelling term for bottled water with a dry residue between 50 and 500 mg/L (measured at 180 °C). It's a low-mineralisation natural water — light in taste, with modest amounts of calcium, magnesium and sodium.
Almost. 'Low-TDS' is the everyday English term and is measured at lower temperatures, while 'oligomineral' is the regulated EU label based on dry residue at 180 °C. The two categories overlap heavily, but oligomineral numbers are usually slightly lower because volatile compounds are driven off during analysis.
Common examples include Acqua Panna, Volvic, Lanjarón, Highland Spring, Evian, Solán de Cabras, Mountain Valley, Buxton, Ty Nant, Chaudfontaine and Saratoga. All sit in or near the 50–500 mg/L dry-residue range.
Yes — its neutral taste makes it easy to drink in large volumes, and it works well with food, coffee, tea and espresso where strong mineral character would interfere.
'Very low mineral content' is reserved for waters under 50 mg/L of dry residue (e.g. some glacial and purified waters), while 'oligomineral' covers the 50–500 mg/L band. Above 1,500 mg/L, water is labelled 'rich in mineral salts'.
