Edible salt is iodized salt made by adding a certain amount of iodine agent into refined salt, broken washing salt and sun-dried salt. Iodine in salt can only exert its biological activity in human body after it is converted into iodine ion. Iodide is very unstable in nature, and it is easy to decompose and volatilize and fail. Therefore, the following points should be noted when using and storing:

1, sealed and saved. Iodized salt is easily oxidized and decomposed under the influence of heat, light and wind, so it should be stored in a color sealed container with a cover. Store in a dry and cool place to avoid exposure to sunlight and moisture absorption in the air. Eat while buying, don't buy too much at a time and store it for a long time.

2. Avoid high-temperature stir-frying. Iodized salt will decompose into elemental iodine and volatilize at high temperature, so don't use salt to "explode the pot" when cooking. Adding salt when cooking can reduce the loss of iodine.