The amount of Algae that contain 160 μg of Iodine (11 - 17)

• 

  156 μg

  (per 20 g edible portion)

  Wakame Blanched and salted (desalted)
  × 1
• 

  63 μg

  (per 10 g edible portion)

  Tosaka-nori (red, salted, desalted)
  × 2.5
• 

  195 μg

  (per 50 g edible portion)

  Wakame Fruit-bearing leave (raw)
  × 0.8
• 

  480 μg

  (per 200 g edible portion)

  Tengusa (tokoroten)
  × 0.3
• 

  105 μg

  (per 75 g edible portion)

  Okinawa-mozuku (salted, desalted)
  × 1.5
• 

  4 μg

  (per 5 g edible portion)

  Green caviar (raw)
  × 40
• 

  21 μg

  (per 100 g edible portion)

  Tengusa (agar jelly)
  × 7.6