Salmarincy — sea salt as a food product | salmarincy.com
Iodine ranges in mg/kg, and what the trace-mineral fraction in sea salt actually is.
Iodized table salt typically carries 15-40 milligrams of iodine per kilogram of salt. The iodine is added during manufacture; it is not drawn from the sea during evaporation, which is why the same process that makes sea salt leaves it without iodine.
Sea salts are usually not iodized. A kitchen that seasons only with fleur de sel, Maldon flakes or pink salt therefore delivers no added iodine, and anyone relying on salt for iodine intake needs an iodized product or another source.
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The trace-mineral fraction is whatever sits outside the 97-99 percent sodium chloride. It is small enough to affect colour and texture: pink salt gets its hue from minerals in the Khewra deposit, and fleur de sel keeps moisture that changes the mouthfeel.
At cooking quantities the trace fraction changes taste and crunch, not nutrition. A gram of salt used to season a plate is dominated by sodium chloride regardless of which named salt is in the cellar.
Anti-caking agents are a separate additive found in some table salts so the grains pour freely. They are not present in hand-harvested fleur de sel, which stays slightly damp by nature.
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