Algae Low in Iodine (per 100 g edible portion)

• Tengusa (agar jelly)
  
  21 μg
• Green caviar (raw)
  
  80 μg
• Okinawa-mozuku (salted, desalted)
  
  140 μg
• Tengusa (tokoroten)
  
  240 μg
• Wakame Fruit-bearing leave (raw)
  
  390 μg
• Tosaka-nori (red, salted, desalted)
  
  630 μg
• Wakame Blanched and salted (desalted)
  
  780 μg
• Purple laver (dried)
  
  1400 μg
• Wakame (raw)
  
  1600 μg
• Wakame, Dried product (dried, soaked in water)
  
  1900 μg
• Purple laver (toasted)
  
  2100 μg
• Green laver (dried)
  
  2800 μg
• Wakame (cut and dried)
  
  8500 μg
• Tsukudani
  
  11000 μg
• Hijiki (boiled and dried)
  
  47000 μg
• Naga-konbu (dried)
  
  210000 μg
• Kizami-konbu
  
  230000 μg
• Ma-konbu (dried)
  
  240000 μg