Incredible how salt is a recurring subject here....
I have said this in the past: link: http://www.cheftalk.com/forums/food-...ds-salt-2.html
I think I participated in a discussion like this in the past....
It is important to point out that food grade salt must be 97% Sodium Chloride (NaCl) on a dry basis. This is part of the Codex Alimentarius which is a world standard.
At that level there is not much room for other <minerals> to make a great difference in taste.
Why is mined salt or even sea salt so pure? because Sodium Chloride is the least soluble of all minerals in sea water and forms pure crystals when sea water is evaporated slowly.
If anybody has ever evaporated seawater completely until only a mineral crust remains will know that the <mineral salts> left behind are not palatable (very bitter). Salt manufacturing is done by crystallization from a seawater brine.
Any food grade Salt dissolved in water will taste identical one compare to the other so if you cook by adding salt in water, don't waste your money on fancy stuff.
on the other hand, salt crystals dissolve at different rate depending on their crystalline form. For dry topical applications or semi-moist foods, the type of crystal has a bigger impact on flavour than the region the salt comes from. Although salt is assumed as very soluble in water, the crystal dissolves relatively slowly. On the tongue the lingering crystal/brine flavouring effect is well appreciated.
What does this all mean? All salts are virtually identical in Sodium Chloride content when compared by weight (g, oz, lbs). The different crystalline form of salt from different sources make them more or less dense hence when measured by volume (tsp, cups) every salt will vary on the amount of salt weight hence sodium they give.
quoting Wiki: In one gram of sodium chloride, there are approximately 0.3933 grams (393 mg) of sodium, and 0.6067 grams (607 mg) of chlorine.
link: Sodium chloride - Wikipedia, the free encyclopedia