Salt in China, classified by processing method, includescoarse saltand fine salt (refined salt), with the following quality differences:

(1) Grain Form: Coarse salt is unprocessed large grains, appearing as granular, whereas fine salt, which has been processed from coarse salt, appears as flake-like and smaller in size.

(2) Taste: Coarse salt contains acidic salt compounds such as magnesium sulfate and magnesium oxide, which upon water hydrolysis, stimulate taste nerves, making the salty flavor of coarse salt appear stronger compared to fine salt.

(3) Flavor: When chlorides of magnesium in coarse salt are heated, they decompose to produce hydrochloric acid gas. This hydrochloric acid can aid in breaking down proteins in food into flavorful amino acids, stimulating olfactory nerves and making the taste of coarse salt more intense than that of fine salt.protein.

(4) Sodium Chloride: The main chemical component of table salt is sodium chloride.Sodium chloride helps maintain osmotic balance in the body. After food is digested into a soluble form, it needs sufficient concentration to penetrate cells and be transported via blood to various tissues for nutrient distribution; thus, the role of sodium chloride is significant.blood.Typically, coarse salt contains 85%~90% sodium chloride, while fine salt has over 96%.

(5) Dissolved Substances: Apart from sodium chloride, salt also contains trace amounts of water, magnesium chloride, magnesium sulfate, potassium chloride, calcium sulfate, and iodine. These compounds are essential for the human body and exist in higher quantities in coarse salt but are removed during fine salt processing.

From these comparisons, it can be seen that consuming coarse salt regularly is more beneficial to health than solely using refined salt in daily life.