Non-iodized salt is especially suitable for friends in coastal areas. Because seafood and other seafood contain a lot of iodine, friends in coastal areas often eat this kind of food, and the demand for iodine can already be met, so there is no need to eat iodized salt. Iodized salt contains a lot of iodine, which is necessary for our body. Moreover, this iodized salt is especially suitable for people with iodine deficiency.
Because the middle market in non-iodized salt is small in scale, mostly producing in ten tons, with relatively high energy consumption, labor, consumables and processing losses, and relatively small demand, non-iodized salt is usually more expensive than iodized salt. Whether to buy non-iodized salt or iodized salt depends on the region and its own situation.
Shelf life of non-iodized salt
The main component of edible salt is sodium chloride, and its properties are very stable. However, most of the edible salt on the market is iodized salt, which will lead to the decrease of iodine content for a long time and affect the effect of iodine supplementation, so most of them are marked with a shelf life of three years.
Non-iodized salt, as a kind of pure salt without additives, theoretically has no shelf life, as long as it is free from moisture and pollution. However, in practice, non-iodized salt sold in the market is required to indicate the shelf life. Generally, the shelf life of most non-iodized salt is five years.
Although in theory, non-iodized salt belongs to pure salt, but sodium chloride is very stable, basically no expired deterioration, does not affect eating; However, considering health factors, it is still not recommended to eat expired non-iodized salt. After all, non-iodized salt is not expensive. If it expires, discard it in time and buy a new bag.
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