The state stipulates that the content of sodium chloride in well salt and mineral salt shall not be less than 95%. Salt contains barium salt, chloride, magnesium, lead, arsenic, zinc, sulfate and other impurities. The state stipulates that the barium content shall not exceed 20mg/kg. Nowadays, most of the edible salt is fine salt, because an anticoagulant called potassium ferrocyanide is added to the edible salt, which inhibits the caking of the edible salt.
Although the additives of edible salt are within the scope of national standards, many people are still willing to choose salt with less additives when buying. Edible salt, like rice flour, grain and oil, is graded. According to the national standard of edible salt in China, * * * is divided into three grades, namely, excellent grade, first grade and second grade. Secondary edible salt has low whiteness, uneven particles and even dust. Therefore, when buying, try to choose excellent and first-class edible salt.
Matters needing attention in the use of salt
First, buy less and eat in time.
Buy a small amount, and then buy it after eating to prevent iodine from sublimating. Because potassium iodate will decompose and volatilize under the conditions of heat, light, wind and humidity.
Second, avoid high temperature.
Avoid putting iodized salt at high temperature when cooking soup. The edible rate of iodized salt in cooking and frying is only 10%, and the intermediate edible rate is 60%. The edible rate of iodized salt during cooking is 90%; The edible rate of cold iodized salt can reach 100%.
Third, avoid prolonged exposure to containers.
Iodized salt is easy to volatilize if it is exposed to sunlight and air for a long time. It is best to put it in a colored glass bottle and seal it tightly with the back cover.
Baidu encyclopedia-edible salt