Adding salt too early during cooking can result in a milder flavor
Government and health experts have long been advocating for a reduction in cooking salt to prevent high blood pressure. However, many people are accustomed to a strong salty taste and find food bland with less salt. In fact, you can achieve "less salt, more flavor" by improving your cooking techniques; simply add salt just before the dish is finished cooking.
If salt is added too early, the sodium, which has an osmotic effect, penetrates the ingredients. By the time the dish is cooked, there is not enough salt left on the surface, making the dish seem under-seasoned and prompting you to add more salt, thereby increasing your salt intake. Furthermore, adding salt too early also affects the texture of the dish; vegetables will appear wilted and unappetizing, while meat becomes tougher and harder to tenderize.