I have been cooking using Himalayan rock salt due to its health benefits. Himalayan rock salt is also known as pink rock salt because of its distinctive pale pink color.
Himalayan rock salt is comparably more favorable to table salt, which is treated with chemicals and anti-caking agents. As a natural salt, Himalayan rock salt is high in sodium, which is essential for our body to function properly. In addition to regulating blood volume and pressure, sodium helps our nerves transmit information, is used in muscle contractions and is required for numerous heart functions.
I recently found out another type of rock salt, it is crystal-like and bigger in size. I love how natural the pink color is and most importantly, it contains a very high trace of minerals – 84 minerals in total.
Other than natural sodium, Himalayan rock salt has high quantities of phosphorous, calcium, potassium, iron, magnesium, zinc, selenium, copper, bromine, zirconium and iodine. All of these minerals occur naturally, so the mineral content is available in rock salt format as well as with the smaller grains of Himalayan salt.
Due to its larger size, I added whole to soups, stews and sauces where the high heat in liquid lets them dissolve easily.
To keep your sodium consumption in check, measure out the amount of salt you use. A one-quarter teaspoon of salt has 500 milligrams of sodium per serving. The human body needs as little as 500mg of sodium per day or 1/4 teaspoon of Himalayan Crystal Salt. The USDA recommends no more than 2,300mg of sodium per day (based on a 2,000 calorie diet). (source from: https://www.himalayancrystalsalt.com/faq.html)