Table salt and sea salt are two of the most common types of salt, so we'll discuss how they're manufactured and what sets them apart.
Underground salt mines produce table salt. Then, minerals and contaminants are removed. Most table salts are supplemented with iodine and anti-clumping chemicals.
Fine and easily dissolved, table salt has a very smooth texture. Since it has been processed to remove any remaining minerals, the taste is quite pronounced.
Creating sea salt involves evaporating saltwater. It is lightly processed, thus it includes trace levels of calcium, magnesium, iron, and potassium.
Due to the presence of trace minerals, sea salt crystals are larger and have a more complex flavor. They are a wonderful complement to many sorts of meals.
The nutritional value and sodium content of table salt and sea salt are comparable, although their precise compositions differ.
When used as a finishing salt, table salt is fine and dissolves fast, whereas sea salt is rougher and adds crunch.
Sea salt has an infinite shelf life. In contrast, table salt has a shelf life of around five years due to the addition of iodine and anti-caking chemicals.
Table salt is less expensive than sea salt. This is because sea salt is manufactured in smaller quantities and frequently by hand, requiring more labor.
Although sea salt has been promoted as a healthier alternative to table salt, it has the same nutritional value. Both salts contain roughly 40 percent sodium by weight.