Salt

Salt is a white crystalline mineral mainly made of sodium chloride. It is one of the most common seasonings used in cooking around the world. Salt enhances flavor, preserves food, and is also used in baking and food processing. It dissolves easily in water and has a sharp, salty taste.

Key features:

• Color: White (can also be pink, black, or gray in natural forms)
• Taste: Salty and sharp
• Texture: Fine or coarse crystals
• Source: Sea water or underground salt mines

Benefits / Functions of Salt

1. Maintains Fluid Balance
   Sodium helps regulate the balance of fluids in the body.
2. Nerve and Muscle Function
   Essential for proper nerve signals and muscle contractions.
3. Improves Taste of Food
   Enhances and balances flavors in cooking.
4. Food Preservation
   Used in pickling and curing to prevent spoilage.
5. Electrolyte Support
   Helps maintain electrolyte balance, especially after sweating.

Important Note

Too much salt can lead to high blood pressure, heart disease, and kidney problems. It is best to use salt in moderation and avoid excessive processed foods that contain hidden sodium.