The salt we usually eat is mainly rock salt, and the other is sea salt obtained by drying seawater or salty lake water. Sea salt is often labeled as healthy and the price is much more expensive than rock salt. At present, for salt, the biggest health problem is too much sodium intake, which leads to more and more serious problems such as hypertension. One of the flaunts of sea salt is that it contains less sodium than rock salt, so it is healthy.

In fact, sea salt and rock salt contain basically the same sodium by weight, so sea salt is not healthier than rock salt. Even if there is a so-called low sodium salt, it is unlikely to reduce our sodium intake, because the sodium we consume is not mainly by adding salt to our own cooking, at least 75% comes from various processed foods, eating out and other ways that we can't control. Reducing sodium intake is not about choosing which salt, but about eating out less, using less processed food and adding less salt when cooking.

Rock salt must be refined because there are too many impurities. Most of the sea salt is not refined, and it looks larger. Sea salt also contains certain minerals, which makes sea salt taste better, but it is not so obvious. Because of its large particles, it is not completely dissolved in the cooking process, so it will eat small pieces of salt when eating. Many people like this taste, which is the value of sea salt.

Rock salt is edible after safe processing according to national standards, according to GB/T 546 1-20 16 edible salt standard. This standard specifies the terms, requirements, test methods, inspection rules, judgment rules, packaging, labeling, transportation and storage of edible salt. This standard is applicable to edible salt made from seawater, underground brine, salt lake brine, sea salt, rock salt or lake salt. This standard does not apply to salt products produced by other raw materials, especially by-products such as chemical industry and light industry, nor does this standard apply to low-sodium salt products.