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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Non-iodized salt is essential for several bodily functions, including maintaining fluid balance, nerve transmission, and muscle function. However, like all salts, it is high in sodium, and excessive intake can contribute to high blood pressure and other health issues. It should be consumed in moderation as part of a balanced diet.
Non-iodized salt is crucial for maintaining proper fluid balance and hydration in the body. It plays a vital role in nerve impulse transmission and muscle function, aids in the regulation of blood volume and blood pressure, and helps with the absorption of certain nutrients in the small intestine.
Per 100g, non-iodized salt contains 0 calories, 0g protein, 0g carbohydrates, and 0g fat. Its primary component is sodium chloride, which is a mineral and does not provide macronutrients.
Yes, non-iodized salt is both vegan and gluten-free. It is a naturally occurring mineral compound and does not contain any animal products or gluten-containing ingredients.
Yes, diabetics can use non-iodized salt. Salt itself does not directly impact blood sugar levels. However, all individuals, including diabetics, should monitor their overall sodium intake to manage blood pressure and cardiovascular health.
Non-iodized salt is widely used for general seasoning in cooking and baking. It is particularly favored for pickling, brining, and fermenting, as the absence of iodine can prevent discoloration and off-flavors in preserved foods.
non-iodized 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.
Explore more ingredients in the spice category with complete nutrition information.
View all spice →Discover 4 recipes featuring non-iodized salt with step-by-step instructions.
Browse recipes →The primary difference is the presence of iodine. Iodized salt has small amounts of potassium iodide or sodium iodide added to help prevent iodine deficiency, which can lead to thyroid issues. Non-iodized salt does not contain this added iodine.
Non-iodized salt should be stored in a cool, dry place in an airtight container. This prevents moisture absorption, which can cause the salt to clump, and protects it from absorbing odors from other foods.
No, non-iodized salt does not expire. As a stable mineral compound, it has an indefinite shelf life. While it won't spoil, it can absorb moisture and clump over time, but this does not affect its safety or effectiveness.
Not necessarily, but many kosher salts and sea salts are non-iodized. 'Non-iodized' refers to the absence of added iodine, while 'kosher salt' describes its crystal structure (larger, flaky) and 'sea salt' indicates its origin from evaporated seawater, often containing trace minerals.