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Cooking is chemistry. You want to add salt before and during cooking, generally not after.
Chemistry is what I hoped someone would chime in on. The human needs access to the salt. So the question becomes which form has better nutrient uptake? Also does heat alter the compound substantially in the presence of various food chemistries?
I’m pretty unclear about what you’re asking. So I’ll do my best to answer them as I read it.
Humans need salt. As far as I know, there is not chemical reaction in our cooking that transforming the molecules in salt (Na+ and Cl- for table salt).
With that said, I believe OP was answering of when to add salt for flavor maximization.
Since salt doesn’t transform the process of cooking, nutrient absorption is the same. Microwaving doesn’t alter food despite it being radiation. Microwaves heat your food by vibrating the water molecules.
Generally, you want to salt ss early in the process as tasting is possible. Allowing it to cook into the food makes it more effective, and you’ll usually end up using less overall.
