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The 11 pages that link to Sodium nitrite, each with the reason it gives.

• Curing (food preservation)Related: It suppresses dangerous bacteria and helps produce cured meat’s pink color.

• HydroxocobalaminCompared with: Unlike hydroxocobalamin, it can impair oxygen delivery and is unsuitable in some smoke-inhalation cases.

• Nitrous acidBroader topic: Acidification of sodium nitrite provides a practical route to nitrous acid in situ.

• Sodium benzoateCompared with: It preserves foods through different chemistry and is associated with different safety considerations.

• Cyanide antidoteRelated: Methemoglobin binds cyanide, though the resulting loss of oxygen-carrying capacity limits its use.

• DiazotizationRelated: It is commonly combined with mineral acid to generate nitrous acid in situ.

• Sodium nitrateCompared with: It is chemically related to sodium nitrate but has different uses and toxicological properties.

• Corned beefRelated: It gives many corned beef recipes their pink color and adds protection against botulism.

• Amyl nitriteCompared with: It can provide the same cyanide-binding strategy without using a volatile inhaled alkyl nitrite.

• Turkey baconRelated: Some formulations use it to create cured-meat qualities.

• Ammonium nitriteCompared with: It shares the nitrite anion but lacks ammonium’s reducing nitrogen.