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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Salt is a natural preservative and has an indefinite shelf life if kept dry and free from contaminants.
The red color comes from Alaea, a volcanic Hawaiian clay that is rich in iron oxide.
Yes, but because it is often coarse and contains minerals, it may not dissolve as evenly as table salt; it is better used as a topping.
It is unrefined and contains trace minerals, but it is still primarily sodium chloride and should be consumed in moderation.
Himalayan pink salt or a high-quality grey sea salt (Sel Gris) are the best substitutes due to their mineral content.
Look for salt that is harvested in Hawaii and uses authentic Alaea clay rather than artificial coloring.
There is no need to freeze salt; it is stable at room temperature indefinitely.
It has a mellower, earthier flavor profile compared to the sharp saltiness of highly refined table salt.
hawaiian sea salt is a versatile ingredient found in cuisines around the world. With its calories per 100g and valuable grams of protein, it's a nutritious addition to many dishes.
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