287
Foods that supply iodine in the body
Human need in this product average of 3 micrograms (µg) per 1 kg of weight per day. At the same time, say doctors if source of iodine would be only natural products rather than medicines, the overdose could not be.
Seaweed
The seaweed is not just a lot of iodine – it contains more biologically active substances that help the iodine to learn, you might say, gives it on a platter. In 100 grams of kelp contain from 500 micrograms of iodine.
Fish and seafood
The highest concentration of iodine in sea fish, fish oil and seafood – approximately 80-400 µg 100 g –flounder – 190 mcg, side, 200 mcg, raw oyster – 60 mcg, shrimp fried – 11 mcg. Cooked freshwater fish contains 74 mcg of iodine per 100 g.
Iodized salt
1 gram of iodized salt contains about 40 mcg of iodine. But we must remember that during prolonged storage or heat treatment of food is a significant part of the iodine (from 20% to 60%) is lost as iodine – volatile compound. And if the fresh product 80 – 90% according to the manufacturer, the expiry date it may not be at all.
Vegetables and fruits
The iodine content in the green is highly dependent on its quantity in the soil. In mountainous areas, the iodine content in food products can be 10-100 times less than the average. On average, mushrooms contain about 18 µg of iodine per 100 g, greens – 6-15 µg, broccoli – 15 mg, potatoes – 4 mcg, spinach – 10-12 mg.
источник:gippokratlechit.com
Source: /users/1077
Seaweed
The seaweed is not just a lot of iodine – it contains more biologically active substances that help the iodine to learn, you might say, gives it on a platter. In 100 grams of kelp contain from 500 micrograms of iodine.
Fish and seafood
The highest concentration of iodine in sea fish, fish oil and seafood – approximately 80-400 µg 100 g –flounder – 190 mcg, side, 200 mcg, raw oyster – 60 mcg, shrimp fried – 11 mcg. Cooked freshwater fish contains 74 mcg of iodine per 100 g.
Iodized salt
1 gram of iodized salt contains about 40 mcg of iodine. But we must remember that during prolonged storage or heat treatment of food is a significant part of the iodine (from 20% to 60%) is lost as iodine – volatile compound. And if the fresh product 80 – 90% according to the manufacturer, the expiry date it may not be at all.
Vegetables and fruits
The iodine content in the green is highly dependent on its quantity in the soil. In mountainous areas, the iodine content in food products can be 10-100 times less than the average. On average, mushrooms contain about 18 µg of iodine per 100 g, greens – 6-15 µg, broccoli – 15 mg, potatoes – 4 mcg, spinach – 10-12 mg.
источник:gippokratlechit.com
Source: /users/1077
