Which Type of Salt is The Healthiest? | The Cooking Doc®

Kosher salt is a coarse, flakey salt. When used in cooking, it can add a crunchy texture to dishes and drinks. Compared to refined table salt, pure kosher salt does not typically contain additives like anti-caking agents and iodine. The size of kosher salt crystals is ideal for drawing out moisture, including blood, from meat, which is the koshering process in traditional Jewish law.

Per teaspoon, kosher salt generally has less sodium than 1 teaspoon of table salt. But that’s because kosher salt has a coarser grain, so less salt fits in the spoon.

Sea Salt
Sea salt is produced by evaporating seawater and can be purchased either as fine grains or large crystals. Examples include Black Sea, Celtic, French (fleur de sel), and Hawaiian sea salt.

Sea salt can have trace amounts of minerals like iron, potassium, and zinc, which may offer a different flavor in cooking but no additional health benefits when a normal amount is consumed. Some sea salts may also contain trace amounts of microplastics, but research indicates these amounts are too low to warrant any public health concerns.8

Himalayan Salt (Pink Salt)
Himalayan pink salt is mined in the red rolling hills of the salt range in Khewra, Pakistan at the second largest salt mine in the world. It’s known as a finishing salt because it is generally used at the end of cooking to add flavor and a crunchy texture to a meal. Trace amounts of rust (iron oxide) give this salt its pink color.

Pink salt is also mined in Maras, Peru in the Andes mountains. Andean pink salt is a paler pink than Himalayan salt and has a similar mineral flavor.