Salt is one of the essential ingredients in cooking. In its absence, food items do not taste good. The importance of salt can only be felt, when it is not present in any item. Different types of salts are sea salt, rock salt, black salt, etc. Not only do they all differ in taste and texture, there are also differences in mineral and sodium content.
Let us take a look at the benefits and side-effects of all the above-mentioned salts:
Regular Table Salt: Table salt is the one people have on regular basis and use to prepare dishes for taste. Production of table salt involves mining and use of vacuum pan evaporators required for extraction at very high temperature.
Benefits: Benefits of table salt come from its two major elements, sodium and chloride.
2. Sea Salt: Sea Salt is produced from sea water. Sea water is sun-dried and canalized in nature.
The only side-effect is that people who suffer from high blood pressure should avoid taking sea salt.
3. Black Salt: Black Salt, a kind of rock salt, which is salty and pungent in smell. It is mainly composed of sodium chloride along with various other components, which give the colour and smell to the salt.
4. Rock Salt or sendha namak: Rock salt is the purest form of salt - unprocessed and raw, devoid of environmental pollutants and chemical components. It contains 84 out of the 92 trace elements required by the body including potassium, iron, calcium, zinc, magnesium, copper and so on.
Now, when you know the pros and cons of all types of salts, you can decide which one suits the needs of your body and which one should you avoid consuming.