Does sea cucumber contain high iodine? What are the foods with the highest iodine content?

The iodine content in sea cucumbers is very low, not as high as that in kelp. In fact, the plant with the highest iodine content in the deep sea is kelp. Kelp can provide sufficient electrical elements to the human body, and it can also help raise the body's temperature and improve blood recovery. Among marine plants, including many vegetables, the iodine content is high. Some meats have a lower iodine content.

The iodine content of sea cucumbers is extremely low, even lower than the iodine content in a bag of kelp .

In addition to active substances such as protein, calcium, potassium, zinc, iron, selenium, and manganese, other active ingredients in sea cucumbers include sea cucumber acidic mucopolysaccharides composed of aminohexose, uronic acid, and fucose. It also contains 18 kinds of amino acids and does not contain cholesterol. Because sea cucumbers are warm in nature, they have the effects of nourishing the kidney and essence, nourishing yin and strengthening yang, replenishing blood and moistening dryness, regulating menstruation and relieving fatigue, nourishing the fetus and facilitating delivery. It can improve men's endocrine capacity, improve women's metabolism, promote the secretion of sex hormones, and improve sexual function.

Seawater contains the richest and most stable iodine, with an iodine concentration of 50 μg/L to 60 μg/L, and is known as the "iodine warehouse". Due to evaporation, part of the iodine in seawater enters the air, so about 400,000 tons of iodine enters the atmosphere every year. This iodine then falls to the land in the form of rain (snow) water. This is the cycle of iodine in nature.

Organisms obtain iodine from nature, and the concentration of iodine after concentration is higher than that in the natural environment. Therefore, after concentration, the iodine content of plants is higher than that of soil; animals contain higher iodine than plants; and the iodine content of seafood is higher than that of terrestrial products.

Marine life is high in iodine. Foods with the highest iodine content are seafood, such as kelp, laver, fresh hairtail, dried clams, dried clams, scallops, mussels, sea cucumbers, jellyfish, lobster, etc.; kelp has the highest iodine content, reaching more than 240 mg/kg in dried kelp; followed by shellfish and fresh marine fish (about 800 micrograms/kg). However, the iodine content in salt is extremely small. The more refined the salt, the less iodine it contains. The iodine content in sea salt is about 20 micrograms per kilogram. If each person consumes 10 grams of salt per day, they can only get 2 micrograms of iodine, which is far from meeting the needs of preventing iodine deficiency.

Among terrestrial foods, eggs and milk have the highest iodine content (40 μg/kg to 90 μg/kg), followed by meat. The iodine content in freshwater fish is lower than that in meat. The iodine content in plants is the lowest, especially fruits and vegetables.

80%-90% of the iodine in the human body comes from food, 10%-20% is obtained through drinking water, and 5% of iodine comes from the air. Therefore, iodine in food is the main source of iodine for the human body. Iodide in food can only be absorbed after being reduced to iodide ions, while iodine combined with amino acids can be absorbed directly. Calcium, fluoride and magnesium in the gastrointestinal tract hinder the absorption of iodine, which is particularly evident under conditions of iodine deficiency. When the human body lacks protein and calories, it will hinder the gastrointestinal absorption of iodine. Small amounts of iodine can also be absorbed through the respiratory tract and skin.