Salt
About
Salt is essential to the health of humans and other animals, and it is one of the five basic taste sensations. Salt is used in many cuisines, and it is often found in salt shakers on diners' eating tables for their personal use on food, except in Eastern Asian cultures, where condiments such as soy sauce, fish sauce and oyster sauce tend to have a high sodium content and fill a similar role. Before the advent of electrically powered refrigeration, salting was one of the main methods of food preservation.
Source
Vast Majority comes from evaporating sea water. A lot is also mined from deposits made by evaporated seas and lakes.
Common Recipes
Varieties
Sea Salt
Used for everything, distinct flavour profile based on origin.
Rock Salt
Most widely known is Himalayan Pink Salt, which actually comes from the Khewra Salt Mine in Pakistan, a 19 storey mine that contains over 400km of passages.
Nutritional Information
Based on a 100g portion 1
| name | amount |
|---|---|
| water | 0.42 g |
| energy | 0 kJ |
| ash | 99 g |
| calcium | 50 mg |
| potassium | 2 mg |
| sodium | 38700 mg |
| manganese | 0.032 mg |
| iodine | 5080 µg |
References
-
USDA Fooddata Central Database -- https://fdc.nal.usda.gov ↩
