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The salty taste of salt is one of the basic tastes that human beings can perceive.
Salt is used in many dishes all over the world. It is often put in salt bottles on the table for diners to taste, and it is also one of the additives of many processed foods.
The traditional condiment in many East Asian countries is not salt.
In the traditional culture of these countries, the role of salt is replaced by seasonings such as soy sauce, fish sauce and oyster sauce, which are mainly used for cooking and rarely used as table seasoning.
Salt can provide food with antiseptic and fragrant functions, so it exists in most processed foods (such as canned food, salted food, pickled food and ready-to-eat food). ), but it hardly exists in natural foods such as vegetables and fruits.
Salt for dairy products is used to produce butter and cheese products.
Before the emergence of electric refrigeration technology, the main method of food preservation was pickling.
For example, fresh herring contains 67 mg of sodium per 100 g, while it contains 990mg； of sodium after pickling; Pork contains 63 mg of sodium per 100 g, and bacon contains 63 mg of sodium per1.400 mg; Potatoes contain 7 mg of sodium per100g, but potato chips contain 800 mg of sodium per100g.
Besides sodium chloride, the main sources of salt in the diet are bread and cereal products, meat products and dairy products.
Although people have been able to preserve meat by canning and artificial refrigeration since the 20th century, meat still contains more salt in various foods.
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