Riga vs Salt

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Riga (; Latvian: Rīga [ˈriːɡa] (listen), Livonian: Rīgõ) is the capital of Latvia and is home to 627,487 inhabitants (2020), which is a third of Latvia's population. Being significantly larger than other cities of Latvia, Riga is the country's primate city. It is also the largest city in the three Baltic states and is home to one tenth of the three Baltic states' combined population. The city lies on the Gulf of Riga at the mouth of the Daugava river where it meets the Baltic Sea. Riga's territory covers 307.17 km2 (118.60 sq mi) and lies 1–10 m (3 ft 3 in–32 ft 10 in) above sea level, on a flat and sandy plain.Riga was founded in 1201 and is a former Hanseatic League member. Riga's historical centre is a UNESCO World Heritage Site, noted for its Art Nouveau/Jugendstil architecture and 19th century wooden architecture.

Riga was the European Capital of Culture in 2014, along with Umeå in Sweden. Riga hosted the 2006 NATO Summit, the Eurovision Song Contest 2003, the 2006 IIHF Men's World Ice Hockey Championships and the 2013 World Women's Curling Championship. It is home to the European Union's office of European Regulators for Electronic Communications (BEREC). In 2017, it was named the European Region of Gastronomy. In 2016, Riga received over 1.4 million visitors. The city is served by Riga International Airport, the largest and busiest airport in the Baltic states. Riga is a member of Eurocities, the Union of the Baltic Cities (UBC) and Union of Capitals of the European Union (UCEU).

Source: Wikipedia

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Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater, where it is the main mineral constituent. The open ocean has about 35 grams (1.2 oz) of solids per liter of sea water, a salinity of 3.5%. Salt is essential for life in general, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and salting is an important method of food preservation. Some of the earliest evidence of salt processing dates to around 6,000 BC, when people living in the area of present-day Romania boiled spring water to extract salts; a salt-works in China dates to approximately the same period. Salt was also prized by the ancient Hebrews, the Greeks, the Romans, the Byzantines, the Hittites, Egyptians, and the Indians. Salt became an important article of trade and was transported by boat across the Mediterranean Sea, along specially built salt roads, and across the Sahara on camel caravans. The scarcity and universal need for salt have led nations to go to war over it and use it to raise tax revenues. Salt is used in religious ceremonies and has other cultural and traditional significance.

Salt is processed from salt mines, and by the evaporation of seawater (sea salt) and mineral-rich spring water in shallow pools. Its major industrial products are caustic soda and chlorine; salt is used in many industrial processes including the manufacture of polyvinyl chloride, plastics, paper pulp and many other products. Of the annual global production of around two hundred million tonnes of salt, about 6% is used for human consumption. Other uses include water conditioning processes, de-icing highways, and agricultural use. Edible salt is sold in forms such as sea salt and table salt which usually contains an anti-caking agent and may be iodised to prevent iodine deficiency. As well as its use in cooking and at the table, salt is present in many processed foods. Sodium is an essential nutrient for human health via its role as an electrolyte and osmotic solute. Excessive salt consumption may increase the risk of cardiovascular diseases, such as hypertension, in children and adults. Such health effects of salt have long been studied. Accordingly, numerous world health associations and experts in developed countries recommend reducing consumption of popular salty foods. The World Health Organization recommends that adults should consume less than 2,000 mg of sodium, equivalent to 5 grams of salt per day.

Source: Wikipedia