IODINE CONTENT of the most comercial seaweeds.
The brown seaweed contain more minerals and iodine than the red and greens.
The green species only about 10% compared with the brown type seaweeds.
For the red species half the amounts of the brown like kelp and rockweed.
Icelandic kelp, 8000ppm, Norwegian kelp 6000ppm, Atlantic kelp 2500-4000ppm,
Pacific kelps 1000-1800ppm, Fucus spp. 200-500ppm, Wakame 50-150ppm, Sargassum 35ppm,
and Nori 15 ppm. These are all approximate and will vary considerably by season, location, age,
and harvest practices.
The Japanese and other Asians usually rinse and soak their Kombu and other seaweeds in
freshwater for 10-30 minutes prior to using in miso broth and other cooking ,
which removes about 60% of the iodine (Hazutosi).
The soaking or prolonged rinsing of high-iodine content seaweeds may reduce the risks for
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