Iodine sources

Good sources of iodine include vegetables grown in iodine-rich soil, kelp, onions, milk, milk products, salt water fish and seafood. The iodine content of vegetables varies widely with the iodine content of the soil in which they are grown. The table below can be used as a guide.

Iodine sourcesSodium or potassium iodide is added to table salt in many countries including the USA, Switzerland, Australia and New Zealand. Salt used in the processing and refining of foods is not usually iodized. Potassium iodate is used in the baking of some bread.

 

 

Food Amount Iodine (mcg)

Mackerel

150g

255

Mussels

150g

180

Cod

150g

165

Kipper

150g

107

Whiting

150g

100

Yogurt

150g

95

Milk

560g

86

Cockles

50g

80

Fish fingers

75g

75

Pilchards in tomato sauce

100g

64

Scampi

150g

62

Herring

150g

48

Beer

560g

45

Plaice

150g

42

Prawns

150g

42

Eggs

70g

37

Sardines, canned in oil

150g

35

Trout

150g

24

Kidney

150g

23

Liver

150g

22

Tuna

150g

21

Bacon

150g

18

Cheese

40g

18

Potato chips

265g

13

 

 

 
 
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Other Minerals:

Boron
Calcium
Chromium
Cobalt
Copper
Electrolytes
Potassium
Sodium
Chloride
Fluoride
Iodine
Magnesium
Manganese
Molybdenum
Nickel
Phosphorus
Selenium
Silicon
Sulfur
Vanadium
Zinc