Common Name (Genus & species)

State

Averge Iodine Content (μg/g)

Range of Iodine Content (μg/g)

Amount required to meet Iodine RDA (g)

Sodium per serving to meet Iodine RDA (mg)

Refer-ences

Seaweeds

Kombu, Kelp (Laminaria sp.)

Dry

2886

1350 to 5850

0.05

0.9

2,3,4, 5,7

Oarweed (Laminaria longicruis)

Dry

1490

746 to 1862

0.10

3

Sea Palm (Postelsia palmaeformis)

Dry

871

0.17

3

Arame (Eisenia bicyclis)

Dry

773

586 to 969

0.19

0.3

2,3,4, 5,7

Knotted Wrack (Ascophyllum nodosum)

Dry

646

0.23

3

Fried Egg Weed (Callophyllis laciniata)

Dry

628

0.24

4

Hijiki, Sea Grass (Hizikia fusiforme)

Dry

502

391 to 638

0.30

0.4

2,3,4, 5,7

Bladderwrack (Fucus vesiculosis)

Dry

276

0.54

3

Wakame (Undaria pinnatifida)

Dry

114

41 to 311

1.3

39

2,3,4, 5,7

Dulse (Palmaria palmata)

Dry

65.3

44.1 to 112.5

2.3

3.0

2,3,4, 5,7

Nori (Porphyra tenera)

Dry

18.8

4.3 to 20.5

8.0

59

2,3,5,7

Laver (Porphyra laciniata / umbilicalis)

Wet

5.0

3.8 to 6.8

30.0

216

4,8

Other food groups

Cheese

Fresh

0.99

0.06 to 7.08

152

1015

6

Eggs

Fresh

0.60

0.24 to 2.48

250

350

6

Cows Milk

Fresh liquid

0.30

0.07 to 1.00

500

275

6

Fish

Fresh / cooked

0.11 to 2.5

1,2

Nuts

Fresh

0.09 to 0.21

2

Cereals +

Proc-essed

0.05 to 0.28

1

Meats +

Fresh / cooked

0.05 to 0.58

1,2

Vegetables

Fresh / cooked

0.02 to 0.28

1