MANY households are not very particular about the type of salts to use for cooking except the iodized which have certain limits. Basically, both sea salt and table salt have the same basic nutritional value. The only difference is their taste, texture and processing.

Sea salt is produced through evaporation of seawater, usually with little processing that’s why there are still some trace of minerals left. These minerals add flavor and color to sea salt, which also comes in a variety of coarseness levels.

Table salt, on the other hand, is mined from underground salt deposits. Table salt is more heavily processed to eliminate trace minerals and usually contains an additive to prevent clumping. Most table salt also has added iodine, an essential nutrient that appears naturally in minute amounts in sea salt.

Both sea salt and table salt contain about the same amount of sodium chloride. The US Food and Drug Administration have a different levels pf requirement compared to the Food Standards Agency of the United Kingdom.

The dietary guidelines in US suggest a person should consume less than 2,300 milligrams of sodium per day. People over 51 years of age, with hypertension, diabetes, or chronic kidney disease (regardless of age) should limit sodium intake to 1,500 milligrams per day.

In UK, they define levels of salt in foods sold by manufacturers. It is considered high if it is more then 1.5 g salt per 100 g (or 0.6 g sodium). Low is 0.3 g salt or less per 100 g (or 0.1 g sodium). If the amount of salt per 100 g is in between these figures, then that is a medium level of salt.”

A person should take salt within the range previously mentioned to stay healthy. However, many get far too much because of processed foods. So regardless of which type of salt you prefer, keep sodium consumption between 1,500 and 2,300 mg of sodium a day.