The choice between iodized or non-iodized salt depends on different specifics.

Eating salt generally includes iodized salt as well as non-iodized salt, iodized salt means that salt contains iodine, which is more suitable for people who usually have insufficient iodine intake, and the area where they are located is an iodine-deficient area, salt iodization should be implemented, such as away from the seashore mountainous areas of the population, there will be insufficient intake of iodine, so it would be better to eat some iodized salt.

Non-iodized salt means that salt does not contain iodine, is more suitable for the usual iodine intake of the population, if the region is not iodine-deficient areas but iodine-rich areas, such as coastal areas, eating kelp, seaweed and other seafood is more, you can consider choosing non-iodized salt. But you must control your iodine intake in general.

Types of salt:

1, original salt

Original salt is a kind of salt that utilizes the natural conditions of the sun, with a compact granular structure and a purity of about 94%. Due to its simple production process and low cost, it is mostly used for pickling salted vegetables and fish and meat. The process of solarization of raw salt is relatively simple, which only requires evaporation of seawater into a saturated salt solution, followed by crystallization and precipitation. Raw salt has larger particles, a grayish color, and higher purity, making it ideal for use in pickled foods.

2, flake salt

Flake salt is a kind of salt with natural pure, loose and quick dissolving characteristics. It has a white color and a clear taste full of the flavor of the sea breeze. Flake salt can be used with grilled or fried foods, melting slightly at high temperatures and biting with a fine crunching sound and light granularity. Due to the special texture and flavor of flake salt, it is perfect for pairing with light-flavored vegetarian dishes such as salads, brussels sprouts and mushrooms. In addition, flake salt can be used in sauces and dressings to add texture and flavor to foods.