04. 11. 2016
Store shelves are filled up a variety of food products. Every day a person is faced with a choice: what to buy? The same product is manufactured at the different factories. Each producer praises his goods, he tells about the advantages and necessity of its acquisition. Even selection of a salt may be difficult. Sea or table salt? With or without iodine? Large or small grinding? There are many variants.
What should we choose?
Let’s look at the difference between an ordinary table salt from the sea.
Sea salt is produced by evaporation of sea water. The resulting product is hardly subjected to processing. Table salt is extracted from underground mines. It is carefully cleaned, dried in special ovens. Some substances are added in the table salt, so it does not stick together. Sometimes table salt is iodinated. The sea salt does not need this procedure because it already contains this useful element.
Due to the serious heat treatment and the addition of chemicals, table salt has almost no useful micronutrients. Sea salt, conversely, retains all useful properties (14% of total weight).
During cooking, you should remember that sea salt is saltier. So for giving the flavor to the dish it is necessary to add less sea salt than the table’s one.
Typically, the cost of sea salt greatly exceeds the price for the same amount of the ordinary cooking salt.
The choice is yours. What is better for you: sea or table salt.