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, a
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
excess iodine-induced disease.
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