Sea salt is often marketed as a healthier alternative to table salt. But is it really healthier?

The simple answer is no. Sea salt and table salt have the same basic nutritional value and the actual differences between these salts are in their processing, texture and taste and not in their chemical makeup.

Made Up Of...

  • Both table salt and sea salt are made up of sodium chloride and by weight, sea salt and table salt contain the same amount of sodium chloride.
  • Table salt is extracted from underground salt deposits. It is more heavily processed to remove minerals and usually contains an additive to prevent clumping. The majority of table salt also has added iodine, an essential nutrient that's lacking in naturally occurring sea salt.
  • Sea salt is produced through evaporation of seawater, usually with little processing and is available in a variety of coarseness levels. Depending on the water source, certain trace minerals and elements remain in the salt and these minerals add colour and flavour to sea salt.

Our bodies only need a tiny amount of salt for healthy functioning. Research shows that most of us get way too much salt and the big culprits here are processed foods.

So, the take-home message is: regardless of the type of salt you prefer, go easy on adding salt to your food. Health organisations recommend that we don’t have more than one teaspoon (6g) of salt per day. Less salt per day is recommended for people aged 51 or older and those with high blood pressure, diabetes or chronic kidney disease.