1, iodized salt
Iodine is an essential trace element for human body. China used to be a country with serious iodine deficiency disorders, so universal iodization of salt began with 1996. 20 12 After the former Ministry of Health revised the Standard for the Use of Food Nutritional Fortifiers, it was no longer allowed to add nutritional fortifiers other than iodine to table salt. Generally speaking, all kinds of people can eat it. In remote mountainous areas lacking seafood, the iodine content in food is relatively low, so it is recommended to eat iodized salt.
2. Non-iodized salt
People living in iodine-rich areas or iodine-deficient areas have got enough iodine from food and drinking water every day, so it is not suitable for eating iodized salt.
3. Low sodium salt
Low sodium salt is a kind of nutrient salt with no salt added. Adding 30% potassium chloride to low sodium salt can reduce the content of sodium chloride to about 70%. Reducing sodium intake can effectively increase potassium intake, but not everyone is suitable for low sodium salt.
4, well mineral salt
The salt processed from underground rock salt ore or underground natural brine is rich in various natural mineral elements, with few impurities, uniform and fine particles and white salt body.
5. Lake salt
Lake salt is a kind of salt which is extracted directly from salt lake brine and dried in salt field. The output is scarce, and it naturally contains nutrients such as calcium, magnesium and potassium.