Iodine Content of Algae
(11 - 17)
156 μg
(per 20 g edible portion)
Wakame Blanched and salted (desalted)
63 μg
(per 10 g edible portion)
Tosaka-nori (red, salted, desalted)
195 μg
(per 50 g edible portion)
Wakame Fruit-bearing leave (raw)
480 μg
(per 200 g edible portion)
Tengusa (tokoroten)
105 μg
(per 75 g edible portion)
Okinawa-mozuku (salted, desalted)
4 μg
(per 5 g edible portion)
Green caviar (raw)
21 μg
(per 100 g edible portion)
Tengusa (agar jelly)
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