r hen a recipe calls for salt, which one will you use? Most recipes call for table salt. How does table salt compare with other types of salt for nutrition and culinary uses?

  • Iodized salt: table salt with iodine added. The human body needs just small amounts of iodine. By adding it to salt, people get enough iodine-even when they go easy on salt. An important nutrient, iodine helps prevent goiter, which is a thyroid gland condition.
  • Kosher salt: coarse grain salt that adds a crunchy texture to some dishes and some drinks, such as margaritas. Kosher salt is also used to prepare meat by religious Jews. "Kosher salt" may have anticaking additives.

Tip: V4 teaspoon of kosher salt has somewhat less sodium than V4 teaspoon of table salt. That's because kosher salt has a coarser grain, so less fits in the spoon. For the same saltiness in a cooked dish, you need the same amount by weight—and that has the same amount of sodium, kosher or not.

  • Lite salt: salt that is "50-50": half sodium chloride (regular salt) and half potassium chloride. It has less sodium than table salt, but it's not sodium-free.
  • Pickling salt: fine-grained salt used to make brines for sauerkraut or pickles. Unlike table salt, it has no iodine or anticaking additives. Additives would make the brine cloudy or would settle to the bottom.
  • Popcorn salt: very finely granulated salt that sticks well to popcorn, fries, and chips
  • Rock salt: large, chunky crystals of salt used in a crank-style ice cream maker or as a "bed" for
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