According to national standards, the content of sodium chloride in low sodium salt is 60%-80%, and the content of potassium chloride is 10%-35%. Compared with salt, the content of sodium is lower and the content of potassium is higher. The human body needs more calcium. The recommended standard in the United States is 65,438+000 mg per day for adults. According to the calcium content in calcium salt, people only get dozens of milligrams of calcium from calcium salt, which is basically negligible to meet the calcium demand of human body.
Parents should put as little salt as possible when cooking, and use less seasonings with high salt content such as soy sauce, monosodium glutamate, chicken essence and bean paste. You can make more use of the delicious taste of food itself, such as mushrooms, dried seaweed, seaweed and so on. You can also use vinegar, lemon juice, pepper, star anise, onion, ginger and garlic instead of salt or soy sauce. In addition, parents should put salt before cooking, so that the salt will adhere to the surface of the ingredients, and there is not much salt adsorbed inside the ingredients. This dish is not salty but not light.
Types of salt
1 can be divided into sea salt, lake salt and well salt according to the source of raw materials. Sea salt is made by introducing seawater into saltworks, insolating, evaporating and crystallizing. Lake salt is salt made from salt lake water and dried in a salt pan. The salt mined underground is mineral salt.
2. According to whether it is purified or not, it can be divided into crude salt and refined salt. After purification, the crude salt becomes refined salt with few impurities and small particles, which is also called refined salt. There are many impurities and large particles, which are not purified and are called raw salt.
3. According to whether iodine is added, it can be divided into iodized salt and non-iodized salt. In China, iodized salt has been popularized since the mid-1990s, and potassium iodate, potassium iodide or seaweed iodine is added to salt, among which seaweed iodine is well absorbed.
4. According to whether potassium chloride is added, it can be divided into low sodium salt and common salt. Potassium ions can produce a certain salty taste. When it is added to salt, less sodium can be ingested under the premise of obtaining the same salinity. The content of sodium chloride in table salt is generally ≥98%, the low sodium salt contains 65%~90% of sodium chloride, and the other 10%~35% is potassium chloride, which has the function of "reducing salt without reducing salt".
The above contents refer to Baidu Encyclopedia-Salt.