Although I mention salt often, I recently received a good question: “What’s the difference between sea salt, kosher salt, and table salt?”
Salt has become very trendy, yet we also receive messages about reducing sodium intake. Confusing, right?
Chemically speaking, there is little difference between these salts. They are all sodium chloride. What differs are their origins and how they are processed.
Sea salt is derived from the evaporation of sea water. Because it is usually unrefined, it contains natural traces of minerals found in sea water. Kosher salt refers to a flake salt. Both are flavorful. Good old table salt comes from salt mines. It is refined and in most cases iodized.
Sea salt is marketed as a healthier alternative and can be a better choice. It has larger granules, and both sea salt and kosher salt contain less salt per pinch than table salt.
Regardless of which salt you use, please note that the current recommendation is to limit daily intake of sodium to no more than 2,300 mg or 1,500 mg for people with hypertension, African Americans and adults 51 or older.
Again, if you eat a lot of processed or packaged food, watch the sodium content. That’s where you’re likely to go way beyond these guidelines.