Iodine food sources, for example , Mackerel 150g 255 mcg, mcg Sardines, canned in oil 150g 35 mcg

Info sources:

http://www.jctonic.com/include/minerals/iodine.htm

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.

Bacon

150g 18 mcg

Cod

150g 165 mcg

Kidney

150g 23 mcg

Milk

560g 86 mcg

Potato chips

265g 13 mcg

Trout

150g 24 mcg

Beer

560g 45 mcg

Eggs

70g 37 mcg

Kipper

150g 107 mcg

Mussels

150g 180 mcg

Prawns

150g 42 mcg

Tuna

150g 21 mcg

Cheese

40g 18 mcg

Fish fingers

75g 75 mcg

Liver

150g 22 mcg

Pilchards in tomato sauce

100g 64 mcg

Sardines, canned in oil

150g 35 mcg

Whiting

150g 100 mcg

Cockles

50g 80 mcg

Herring

150g 48 mcg

Mackerel 

150g 255 mcg

Plaice 

150g 42 mcg

Scampi

150g 62 mcg

Yogurt

150g 95 mcg

Sodium 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.

Info sources:

http://www.jctonic.com/include/minerals/iodine.htm