HUMAN NUTRITION

Detailed explanation-1: -Seaweed (nori, kelp, kombu, wakame) Fish, shellfish (cod, canned tuna, oysters, shrimp) Table salts labeled “iodized” Dairy (milk, cheese, yogurt) Eggs. Beef liver. Chicken. More items

Detailed explanation-2: -Seafood. Seafoods such as oysters, snapper, tinned salmon and seaweed contain lots of iodine. It’s a good idea to eat seafood 2 to 3 times a week, but be careful not to eat too much fish that contains mercury (such as swordfish and tuna), especially if you are pregnant or breastfeeding.

Detailed explanation-3: -In the marine environment, seaweeds − marine algae, form the major supplier of iodine [9]. The iodine content of seaweed and its chemical form varies with different species but is generally greater in brown seaweeds (kelps) than the green or red varieties [9].