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2. Himalayan salt - Wikipedia

   en.wikipedia.org/wiki/Himalayan_salt

   Nutritionally, Himalayan salt is similar to common table salt. [12] [15] A study of pink salts in Australia showed Himalayan salt to contain higher levels of a range of trace elements compared to table salt, but that the levels were too low for nutritional significance without an "exceedingly high intake", at which point any nutritional benefit ...

3. Many think pink Himalayan salt is the 'healthiest' salt. Are ...

   www.aol.com/many-think-pink-himalayan-salt...

   Pink Himalayan salt has also become a consumer favorite because of its purported health benefits – it gets its hue from added minerals like calcium, magnesium, potassium and iron.

4. Wait, What's the Difference Between Sea Salt and Himalayan Salt?

   www.aol.com/wait-whats-difference-between-sea...

   Yes, there are distinctions in nutrition between Himalayan salt vs. sea salt. "The difference between sea salt and Himalayan salt, nutritionally, is that most of the time, depending on the source ...

5. 6 Different Kinds of Salt and How to Use Them - AOL

   www.aol.com/6-different-kinds-salt-them...

   Black salt gets its color from high-temperature kiln heating of pink Himalayan salt. It has a distinctive strong, pungent flavor reminiscent of eggs, making it a popular choice in dishes like tofu ...

6. List of edible salts - Wikipedia

   en.wikipedia.org/wiki/List_of_edible_salts

   One of the largest producers of salt in the world, producing evaporated sea salt. Himalayan salt (coarse) Himalayan salt: The Himalayas Rock A rock salt with a pink color, mined in Pakistan. 1528Food Fruits Cuisine Bulacan Philippines 40 Ilocano Asin Ilocos region mostly in Pangasinan, Philippines Sea Evaporated in salt ponds and hand harvested.

7. Curing salt - Wikipedia

   en.wikipedia.org/wiki/Curing_salt

   Also called Pink curing salt #2. It contains 6.25% sodium nitrite, 4% sodium nitrate, and 89.75% table salt. [4] The sodium nitrate found in Prague powder #2 gradually breaks down over time into sodium nitrite, and by the time a dry cured sausage is ready to be eaten, no sodium nitrate should be left. [3]