iThei mdcdaelcinfd o c elllllrllll do thlsdtcfdbhfenSources of Iodine
In addition to iodized salt, which is estimated to contain 47.5 mcg of
iodine per gram of salt (or 285 mcg of iodine per teaspoon), other sources
of iodine include seaweed (kelp, nori, kombu, wakame), seafood, dairy
products (due to the use of iodine-sanitizing agents in the dairy industry
as well as iodine-containing feed), grains, and eggs (due to the iodine
content of the hens’ feed).
Plants may also contain iodine; the amount varies based on the iodine
content of the soil or use of iodine-containing fertilizers. Areas close to
the oceans generally have more iodine-rich soils as compared with inland
and mountainous regions. Food importation makes calculating estimates
challenging.
One source of iodine often missed is spirulina, the blue-green algae tout-
ed for its health benefits.
For a full listing of estimated iodine content of various foods, please refer
to the assessment at the end of this chapter.