To rate salts, Yuka relies on four criteria:
1) Nutritional balance (50% of the rating)
Salt should be limited in any case from a nutritional point of view. This criteria is therefore systematically invalid. This is why the best rating for salt is 50/100.
2) The determination of additives (30% of the rating)
The presence of sodium ferrocyanide (E235) drops the rating 6 points - it's an anti-caking agent that we classify as a limited risk. The presence of potassium iodate (E917) drops the rating 30 points - it's an additive that we recommend to avoid.
3) The processing method (10% of the rating)
Unrefined salt gets a 10 point bonus.
4) The extraction method (10% of the rating)
Sea salt gets a 10 point bonus.
These last two criteria are solely qualitative and are not linked to nutritional value or health impact.
