What is it about?

This research sought to evaluate the properties of vegetable salt from salicornia ramosissima (a.ka. green salt or samphire salt). This new food product can be used as an alternative to kitchen salt. In addition, we simulated different storage conditions through accelerated shelf life tests to optimize its shelf life and marketing.

Featured Image

Why is it important?

Our research shows that vegetable salt can be an excellent substitute for kitchen salt in food preparation or even used in nature in salads and other fresh dishes. In addition, it has nutritional properties to health benefits, such as low sodium content, good mineral content, proteins, and fibers.


When we got together to analyze the results of this work, we had the opportunity to discuss how important it would be to popularize this product. Considering that excessive sodium consumption, mainly through salt consumption, has impacted the health of thousands of people worldwide, this study shows us that green salt could be an alternative to re-educate consumers' palates.

Alexandre Lima
Universidade do Algarve

Read the Original

This page is a summary of: Shelf‐life study of a Salicornia ramosissima vegetable salt: An alternative to kitchen salt, Journal of Food Process Engineering, August 2022, Wiley,
DOI: 10.1111/jfpe.14154.
You can read the full text:



The following have contributed to this page