How does the iodine concentration in Aonori compare to brown seaweeds like kombu?
Generally much lower
When evaluating the safety profile regarding iodine intake, Aonori (green laver) presents a more favorable profile compared to several other common sea vegetables. Specifically, Aonori typically exhibits iodine concentrations that are considerably lower than those found in dark brown seaweeds such as kombu or wakame. While all seaweeds contain iodine, which is vital for thyroid hormone production, some varieties like kombu are notorious for containing levels that can easily surpass the established tolerable upper limit (TUL) for adults, which is set at 1100 μg/d. Because Aonori’s iodine levels are naturally reduced relative to these higher accumulators, it is considered somewhat safer for regular, moderate consumption, although vigilance is still warranted.
