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Variability of Iodine Content in Common Commercially Available Edible Seaweeds
Dietary seaweeds, common in Asia and in Asian restaurants, have become established as part of popular international cuisine. To understand the possibility for iodine-induced thyroid dysfunction better, we collected samples of the most common dietary seaweeds available from commercial sources in the United States, as well as harvester-provided samples from Canada, Tasmania, and Namibia. Altogether, 12 different species of seaweeds were analyzed for iodine content, and found to range from 16 g/gdoi:10.1089/1050725042451293 fatcat:bxielm46f5g6reykwf7tnix3cy