Salted foods

Salted Foods are a broad category of food items that have been preserved, flavored, or otherwise enhanced by the addition of salt. Salt, or Sodium chloride, is a mineral that has been used in food preparation and preservation for thousands of years.

History

The use of salt in food preservation dates back to ancient times. The Ancient Egyptians were known to use salt to preserve meat and fish, a practice that was later adopted by the Romans. In the Middle Ages, salt was a valuable commodity, often referred to as "white gold", and was used extensively in the preservation of food.

Types of Salted Foods

There are many types of salted foods, ranging from meats and fish to vegetables and even some fruits. Some of the most common types of salted foods include:

• Salted fish: This is a method of preserving fish that involves drying the fish and then salting it. This method is still used in many cultures around the world today.
• Salted meat: Similar to salted fish, this involves preserving meat by salting and drying it. This method is often used for meats like ham and bacon.
• Pickled vegetables: This involves preserving vegetables in a solution of salt and water, often with the addition of vinegar. This method is used for a wide variety of vegetables, including cucumbers, cabbage, and carrots.

Health Implications

While salted foods can be a part of a balanced diet, excessive consumption of salt can lead to health problems such as hypertension and Heart disease. It is recommended that individuals limit their intake of salt to no more than 2,300 milligrams per day.

See Also

• Food preservation
• Curing
• Smoked food