Good question; I was actually looking into this myself this week. Kelp seems to be the best seaweed source. Strawberries have some, but not nearly as much. And as Odidnetne wrote, iodized salt. This chart indicates100-200 micrograms; so I'm looking into seeing how much kelp that is and, hopefully, I can work it out with a few strawberries thrown in. I love seaweed, but kelp isn't my favorite
and it gets nauseating in large amounts too often.
The following are the recommended daily allowances for iodine:
* Infants: 40 - 50 micrograms
- one to three years 70 micrograms
- four to six years 90 micrograms
- seven to 10 years 120 micrograms
- 11+ years 150 micrograms
* pregnant women: 175 micrograms
* lactating women: 200 micrograms
* adult men & women: 100 - 200 micrograms
Because iodine cannot be stored for long times in the body, tiny amounts must be consumed regularly, but food grown in iodine poor soil will not provide sufficient dietary iodine. Most people, however, are able to meet their iodine requirements by eating seafood, seaweed, iodized salts and plants grown in iodine-rich soil.
I just found this from a natural-foods type site:
"Iodine is, undoubtedly, most helpful in many cases, but it should be given in its organic form. All foods containing iodine should be taken liberally. These are lettuce, turnips, carrots, garlic, onions, oats, pineapples, whole rice, tomatoes, watercress, strawberries, guavas, citrus fruits, egg yolks, and sea foods."
If the above is true, I have no worries. I eat tons of lettuce, onions, tomatoes and garlic.
I looked on a few nutritional charts and they don't even list iodine for foods! I hope to find one that does.