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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers add salt to foods primarily as a flavor enhancer, making foods taste better. …
What it is
Salt is a mineral composed primarily of sodium chloride (NaCl). It is naturally found in seawater and underground rock formations. It is obtained through mining or by evaporating seawater or other mineral-rich brines.
Why it's used
Manufacturers add salt to foods primarily as a flavor enhancer, making foods taste better. It also acts as a preservative by drawing out moisture, which helps prevent the growth of bacteria and spoilage. Salt is commonly found in processed meats, snacks, baked goods, and canned foods.
Health notes
Salt (sodium chloride) is Generally Recognized As Safe (GRAS) by the FDA. It is an essential nutrient needed for proper nerve and muscle function and maintaining fluid balance. However, consuming too much sodium can contribute to high blood pressure in some individuals. The FDA Daily Value for sodium is 2,300 mg. Both JECFA and EFSA have evaluated salt.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.