Generally speaking, there is no difference between raw salt and cooked salt, but in some cases, salt may need to be treated before it can be eaten.

Salt usually refers to the processed salt with sodium chloride as the main component obtained from seawater, underground rock (mineral) salt deposits and natural brine (salty) water. But in some cases, if left in the air for a long time, salt may contain some impurities or pathogenic microorganisms, which will be killed at high temperature, so it needs to be heated before eating. In addition, with the increasingly serious pollution of modern environment, some untreated salts may contain heavy metals, which may be harmful to human health if eaten for a long time.

Therefore, in order to ensure food safety and health, it is recommended to choose cooked salt produced by regular manufacturers, and avoid adding too much salt when cooking, so as not to increase the burden on the kidneys. At the same time, if you eat raw salt directly, it may cause irritation to gastrointestinal mucosa, leading to gastrointestinal diseases such as gastric ulcer, so it is generally not recommended to eat raw salt directly.