However, in daily cooking, the salt with larger particles dissolves slowly. When the salinity reaches the same level, more salt is added, which is not conducive to controlling blood pressure. On the contrary, salt with small particles is easy to disperse evenly, which is more suitable.

Granular salt, especially coarse salt, is suitable for pickling food.

Extended data:

Salt is mainly divided into four categories: sea salt, lake salt, well salt and rock salt (mineral salt). Sea salt is made by introducing seawater into saltworks, insolating, evaporating and crystallizing. Lake salt is directly extracted from salt lake, or salt lake brine is dried in salt field. Well salt is made from underground natural brine.

Once, due to geological movement, seawater became salt water on land. Rock salt is formed by long-term evaporation and crystallization of salt-bearing substances. They are buried deep underground100 ~ 3000m, and can only be made by drilling wells, injecting water, dissolving and extracting. These salt raw materials will become different kinds and names of products after the following different treatments.

It can be divided into crude salt and refined salt according to whether it is purified or not. After purification, the crude salt becomes refined salt with few impurities and small particles, also known as "refined salt"; What is not purified is the crude salt with many impurities and large particles. The so-called "impurities" are mainly minerals, which is why coarse salt contains more magnesium, potassium and calcium than fine salt.

These minerals can be obtained from diet and supplemented by crude salt, which is neither necessary nor effective. For example, the popular "rose salt" on the market belongs to the original salt, which comes from unpurified rock salt, with large particles and pink color because of retaining minerals such as iron.

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