Know what’s on your plate
Salt
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 0 kcal —
- Protein 0 g 0%
- Carbohydrate 0 g 0%
- Fat 0 g 0%
- Saturated fat 0 g 0%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 39300 mg 1709%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0 mg 0%
- Thiamin (B1) 0 mg 0%
- Riboflavin (B2) 0 mg 0%
- Niacin (B3) 0 mg 0%
- Pantothenic acid (B5) 0 mg 0%
- Vitamin B6 0 mg 0%
- Biotin (B7) 0 µg 0%
- Folate (B9) 0 µg 0%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 10 mg 1%
- Iron 0.3 mg 2%
- Magnesium 76 mg 18%
- Phosphorus 1 mg 0%
- Potassium 89 mg 2%
- Zinc 0.1 mg 1%
- Copper 0.08 mg 9%
- Iodine 44 µg 29%
Similar foods
Questions about Salt
When should you add salt while cooking pasta?
Salt the water once it is boiling, then add the pasta; the grains dissolve quickly and season it as it cooks. Drain the pasta before adding salty ingredients such as anchovies, olives or hard cheese.
Can you swap fine salt for flaky salt in a recipe?
Not spoon for spoon: fine grains pack more tightly, while flakes leave more air between them. For baking or any recipe that needs accuracy, weigh the salt; for finishing, crush a pinch of flakes between your fingers.
How do you rescue a soup that is too salty?
Dilute it with unsalted stock or water, or add more unsalted vegetables, beans or grains and simmer until they are cooked. A potato will not selectively soak up salt, so removing one after cooking is no fix.
How should you store salt so it stays free-flowing?
Keep it in a tightly closed, dry container away from steam from the hob or kettle. If it clumps, break it up with a clean, dry spoon; dampness, rather than age, is usually the problem.
Does salt go off?
Pure salt does not spoil, but flavoured or seasoned salts can lose aroma over time. Keep them sealed and dry, and follow any storage advice for added ingredients such as dried herbs.
Can you use sea salt instead of table salt?
Yes, but the crystals may differ in size, so a spoonful can contain a different amount. Use the same weight when you can, or start with less and taste as you cook.
Why do some recipes salt aubergine before cooking it?
Salting cut aubergine can draw out surface moisture; pat it dry before frying so it browns rather than steams. Modern aubergines are often less bitter, so this step is most useful when you want a firmer, less wet result.
Source: CoFID (UK) 17-367 · per 100 g · carbohydrate per EU label, fibre excluded
