Iodized Salt vs. Non-iodized Salt
Amount of Iodine
Iodized Salt Vs. Non-iodized Salt
Salt is the most important component of our daily life and is essential for our health. Iodized salt and non-iodized salt are the two main options that come in our mind while we are talking about salt. Not only are they important for enhancing the taste in savory foods, but they are also important for nutrition. These are two important types of salts that have many differences between them. Iodized salt is a type of salt that contains the element iodine, whereas, non-iodized salt is the salt that is without iodine. Iodized salt is healthier than non-iodized salt because the element iodine present in it is essential for the proper health or working of the thyroid gland. Iodized salt contains 45mcg of iodine in each gram of salt, on the flip side, 2mcg of iodine is present in each gram of non-iodized sea salt. Iodized salt is fine-grained and freely flowing, while non-iodized salts can have a variety of textures. Moreover, iodized salt is relatively inexpensive, while non-iodized salts can vary in costs from cheaper options such as kosher salt to more expensive French sea salt. Iodized salt has less flavor; on the other side, non-iodized salt has said to have more flavor.
What is Iodized Salt?
Iodized salt is also spelled as iodized. It is only table salt with the chemical element iodine added in it. To understand what iodized salt is, let’s first identify what iodine is. Iodine is derived from the Greek word “’ἰοειδής” “ioeidēs” (Means purple or Violet because of the color of iodine vapor), is a natural element with symbol “I” and the atomic number “53”. This is an important nutrient for humans to prevent health problems such as IDD or Iodine Disorder, which said to be the most common cause of preventable brain damage in the world. This mainly affects the most vital bodily functions such as brain and body development, and maintenance of temperature. More specifically, it adds chemicals needed for the thyroid gland to produce certain hormones. So, iodized salt is a very healthier salt and is essential for the proper functioning of the body and prevent us from many diseases like goiter, cretinism, and intellectual disability, etc. RDA or Recommended Dietary Allowance) of iodine for adults is 150 micrograms (µg), or 200-300 micrograms for pregnant women. Regarding taste, according to general thought, iodized salt has a low taste compared to salt that is not iodized. Moreover, Iodized salt is fine-grained and freely flowing.
What is Non-iodized Salt?
Noniodized salt is also known as table salt. It is a commonly used spice and food preservative that is often present at the table during meals to sprinkle food. On the contrary, chemically, non-iodine salt is processed salt containing about 97 to 99 percent sodium chloride (an ionic compound with the chemical formula NaCl). It is produced by purifying the salt which is mined where it was first dissolved in water, purified from other minerals from the solution, and then evaporated again. The same process is used for iodized salt, only with an additional process where iodine is added. It is available in a variety of textures. Noniodized salt is less healthy due to low iodine contents. The only 2mcg of iodine is present in each gram of non-iodized salt. Non-iodized salt is said to have more flavor and can vary in costs from cheaper options such as kosher salt to more expensive French sea salt.