Table salt
Summary
This table salt product is a processed culinary ingredient with added anti-caking agents and dextrose, which slightly detracts from its purity. While the addition of potassium iodide is beneficial for iodine intake, the presence of additives like calcium silicate and dextrose indicates a moderate level of processing, which affects the overall score.
At a glance
Key ingredients 4
SaltNeutral
Salt is a basic culinary ingredient used for seasoning and preserving food. It is minimally processed and does not contain additives in its pure form. However, excessive consumption can lead to health issues such as hypertension.
Risks
Excessive intake of salt can lead to high blood pressure and increased risk of cardiovascular diseases.
Benefits
Salt is essential for maintaining fluid balance and nerve function in the body.
Calcium SilicateNeutral
Calcium silicate is used as an anti-caking agent to prevent clumping in salt. It is generally recognized as safe by food safety authorities. It does not contribute any nutritional value to the product.
See more about Calcium Silicate →DextroseNeutral
Dextrose is a simple sugar used in small amounts to stabilize iodized salt. It is a refined carbohydrate with a high glycemic index. In this context, it is used in minimal quantities and does not significantly impact the nutritional profile.
Risks
Excessive consumption of dextrose can lead to spikes in blood sugar levels, but the amount used in salt is negligible.
Potassium IodideNeutral
Potassium iodide is added to salt to provide iodine, an essential nutrient for thyroid function. It is a common fortification to prevent iodine deficiency in populations. The amount used is carefully regulated to ensure safety.
Risks
Excessive iodine intake can lead to thyroid dysfunction, but the regulated amounts in iodized salt are safe for consumption.
Benefits
Provides essential iodine, which is crucial for the production of thyroid hormones and prevention of goiter.
Processing
Processed Culinary Ingredients
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