Whether it's black, pink, gray or red, sea salt certainly stands out, in flavor, color and texture. The irregularly shaped rocks are gleaned from the sea as water evaporates. The result is a coarse, unprocessed salt laced with trace levels of minerals, such as calcium, magnesium, potassium.
Table salt, on the other hand, is harvested from underground salt deposits and then processed to arrive at its fine and uniform texture. Because all minerals have been stripped away and additives have been included to prevent clumping, this is the less healthful choice, right?
Turns out, sea salt isn't any better for you than table salt, and both should be used in moderation. Sea salt and table salt have the same sodium content, which is about 575 milligrams of sodium per quarter teaspoon (the American Heart Association recommends ingesting no more than 1,500 milligrams a day). Both types of salt put you equally at risk for developing high blood pressure, which in turn raises the incidence of heart disease.
But what about the trace amounts of minerals found in sea salt? They don't really give you a nutritional advantage because they are easily found in other common foods, like nuts, legumes, dairy and some fruits and vegetables, like oranges and leafy greens [source: Kannall].
And the iodine added to table salt to help prevent goiters caused by iodine deficiency? It also is found in everything from fish and dairy products to soy sauce and eggs [sources: American Heart Association, American Thyroid Association].