How it's used
Used to season dishes, baked goods, and for preservation.
A mineral used to enhance flavor and preserve food.
Your kitchen
EatMacroPlant remembers the habit, not an exact stock count. Mark it running low when it should return to the next shopping list.
Used to season dishes, baked goods, and for preservation.
Essential for sodium and fluid balance in the right amount, but doesn't affect nutrient absorption - use sparingly to stay within a sensible daily sodium target. Iodised salt is also one of the most reliable iodine sources; sea salt and Himalayan pink salt (this ingredient's own substitutes) typically aren't iodised - see the Salt setting on the Requirements page.
Try it in the kitchen
Batchable banana and peanut baked oats with a soft cake-like middle, cocoa ripple and roasted peanut-pumpkin crunch.
Open recipeThree oversized orange-cacao cookies with a chewy banana-oat centre, crisp edges and a cacao-nib and pumpkin-seed crown, using soy flour for substantial snack-sized protein.
Open recipeThree dense, chewy orange-and-fig panforte wedges with apricot, toasted almonds, pumpkin seeds and a warm fennel-pepper finish.
Open recipeRustic apple-rye breakfast bars with dried figs, oats, wheat germ, a silken-tofu yogurt batter, walnuts, pumpkin seeds and thin apple slices baked into the top.
Open recipeThree pillowy wholemeal steamed buns with a dark adzuki, date, black-sesame and orange centre.
Open recipeA Swiss-inspired overnight Bircher jar with grated apple, a silky tofu-yogurt base, oats, wheat germ, flax, hemp, raspberries, toasted walnuts and pumpkin seeds.
Open recipeNutrition notebook
Calories
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Protein
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Carbs
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Fat
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Small numbers, big impact
Nutrition values are estimates and can vary with variety, brand, cooking method and water content.