Perhaps we can associate the sea salt higher quality ingredients, more of a natural product or a lower sodium choice. But the sea salt is really all different, than the normal iodized table salt?
Sea salt from the salt water and is a product that is not set then the evaporated water. Table salt from rock salt. The main difference between table salt and sea salt is a salt of the sea has a higher content of mineral oils and the inside of the anti-caking agents, such as table salt. Sea salt is treated with less and have more texture. In addition, sea salt granules are a little more table salt to soft and fine granules. Of course, the table salt is enriched with iodine, which is essential to the health of the thyroid. Sea salt iodine quantities may vary, but it is generally low. Sea salt nutrition facts are almost identical to table salt. Both salts are the exact content of approximately 2300 mg/teaspoon of sodium, of the same. One teaspoon is most should be in the day. If you have high blood pressure, it would be particularly important to watch sodium intake. There is a new recommendations and studies on sodium intake should be limited to 1600 mg for hypertension. Many chefs prefer sea salt, a little taste of the difference in cooking. Sea salt contains several distinct taste of mineral oils. When cooking, take longer to dissolve the salt in sea food. Some even say that they use less salt, when you add sea salt in their food because pellets are larger and they taste the salt, the better. This is only possible for the benefit of the health of sea salt.
Generally speaking, it is better not to add extra salt to food, since so many in our food these days is, plenty of salt.
View the original article here