See the chart in this article for the standard salt ingredient list:

Sensory indicators:

White, salty, no visible foreign matter, no bitterness or astringency, No odor.

Physical and chemical indicators:

According to GB/T 5009.42.

GB 2721-2003 "Hygienic Standards for Edible Salt" was proposed by the Ministry of Health of the People's Republic of China and the People's Republic of China. The main drafting units are: Beijing Food Hygiene Supervision and Inspection Institute, Salt Production Institute of the Ministry of Light Industry, and Tianjin Food Hygiene Supervision and Inspection Institute.

Table salt:

Table salt refers to sea salt, well salt, mineral salt, lake salt, soil salt, etc. from different sources. Their main component is sodium chloride, and the state stipulates that the sodium chloride content of well salt and mineral salt shall not be less than 95%.

Table salt contains barium salts, chloride, magnesium, lead, arsenic, zinc, sulfate and other impurities. We stipulate that the barium content should not exceed 20mg/kg. Too much magnesium and calcium in table salt can make the salt taste bitter, and too much fluoride can also cause poisoning.

The World Health Organization (WHO) recommends that each person consume less than 6g of salt per day to prevent coronary heart disease and hypertension. my country stipulates that adults' daily intake of 6g of salt can meet the body's sodium needs.

Reference for the above content? Baidu Encyclopedia-Hygienic Standards for Edible Salt