Salt has a lot of functions:

It preserves food. When we salt food or vegetables, we actually use an old method of food preservation. It was widely used before fridges were invented. Salt prevents germs from growing because it sucks the moisture out of food.
It enhances texture. When making yeast bread, the amount of salt influences the rate of fermentation and gluten formation, both of which affect the final texture.
It improves taste. In small amounts, salt enhances the sweetness and can neutralize bitterness — for example, broccoli and olives get less bitter.
It’s a source of nutrients. Pure salt is 40% sodium and 60% chlorine. We need these elements to live. The salt that contains iodine prevents thyroid disorders.

There are many kinds of salt, and some of them are good for certain foods, like the following.

Table salt is great for pastries.
Kosher salt is universal and can be added to any food.
Sea salt is used as an accent but not the main source of salt in a meal. There are many kinds of sea salt and they have different tastes, so the amount of such salt in a recipe is not reliable.

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