Each: Sea Salt

Sea salt is a type of salt produced by evaporating seawater. Unlike table salt, it is typically less processed and retains trace minerals from the water, which can contribute to variations in flavor and texture. Its composition is primarily sodium chloride, similar to other forms of salt.

Sea salt is widely used as a flavoring agent to enhance the taste of a broad range of foods, from savory dishes to baked goods and snacks. It also functions as a preservative, helping to extend the shelf life of many products by inhibiting microbial growth. Manufacturers add it to items like pickles, olives, dressings, and various processed foods.

Sodium chloride, the main component of sea salt, is recognized as Generally Recognized As Safe (GRAS) by the U.S. Food and Drug Administration (FDA). High intake of sodium is linked to increased blood pressure in some individuals. The FDA's Daily Value for sodium is 2,300 mg. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated sodium chloride and did not set a numeric acceptable daily intake (ADI not specified) as it is an essential nutrient. The European Food Safety Authority (EFSA) has also evaluated it.