Annex I
Annex I. Iodine content in food samples
Food group / Food item
n
Iodine level (ȝg/kg)*1
Mean [Range]
Median
460,000 [840-2,900,000]
38,000
Seaweeds
18
Kelp
3 2,600,000 [2,000,000-2,900,000]
Other seaweeds
3
94,000 [8,900-220,000]
3
73,000 [44,000-99,000]
3
34,000 [26,000-38,000]
3
16,000 [6,400-28,000]
3
1,100 [840-1,600]
24
3,900 [4-36,000]
3
30,000 [26,000-36,000]
3
120 [56-240]
18
110 [4-440]
2
230 [130-330]
3
220 [96-440]
3
130 [91-170]
1
130 [130]
3
57 [34-73]
3
21 [10-39]
3
8 [4-15]
39
970 [32-6,100]
490
12
1,200 [230-6,100]
490
3
3,400 [660-6,100]
3
440 [350-490]
3
470 [350-630]
3
360 [230-490]
27
880 [32-4,200]
3
3,100 [2,400-4,200]
3
830 [320-1,400]
3
700 [280-970]
3
82 [32-150]
3
1,400 [1,000-1,800]
3
1,100 [590-2,100]
3
530 [380-790]
3
95 [76-121]
3
65 [57-74]
Laver
Seaweed (prepackaged)
Nori sheet (for sushi)
(
)
*3
Agar agar
Condiments & sauces
ƒ Iodised table salt
*3
ƒ Non-iodised table salt
ƒ Others
94
82
White sauce
Oyster sauce
"
Fish Sauce
!
%
Hollandaise sauce
#
&
'
$
'
Curry sauce
Soy sauce
(
)
+
*
-
Tomato paste
'
,
0
/
Crustaceans and Molluscs
ƒ Crustaceans
1
2
3
.
5
6
7
8
4
Dried shrimp
9
:
;
Prawn
9
;
<
Blue crab
<
Three-spotted crab
ƒ Molluscs
7
?
Oyster
A
Dried scallop
Scallop
Mussel
D
/
C
F
B
C
E
G
H
Razor clam
Cuttlefish
Squid
>
8
Dried oyster
Clam
=
@
K
J
E
I
!
!
33
590
Annex I
Food group / Food item
n
Egg & egg products
ƒ Chicken egg yolk
ƒ Whole eggs
(
O
L
P
M
Lime preserved egg
Salted duck egg
T
R
(
O
S
P
ƒ Milk
12
490 [82-2,300]
260
3
1,200 [200-2,300]
9
250 [82-430]
3
290 [82-430]
3
230 [190-250]
3
230 [130-310]
40
340 [40-2,000]
240
17
420 [55-2,000]
280
3
1,300 [730-2,000]
3
430 [300-580]
3
340 [260-420]
2
250 [220-280]
3
91 [56-130]
3
79 [55-120]
9
420 [160-1,400]
3
790 [430-1,400]
3
250 [170-350]
3
210 [160-240]
14
180 [40-300]
3
290 [280-300]
3
190 [40-290]
2
180 [68-300]
3
140 [57-220]
3
91 [40-150]
78
190 [4-830]
130
54
170 [50-600]
130
3
360 [310-420]
3
350 [290-430]
3
280 [120-600]
3
270 [240-290]
3
230 [170-280]
)
Q
U
O
O
Milk & milk products including Frozen
Z
W
[
\
]
^
X
V
Median
N
Chicken egg (whole)
confections
Mean [Range]
)
Q
Y
Cow milk (skimmed, dried)
b
`
Condensed milk
c
a
Cow milk (whole fat, dried)
b
P
c
a
b
d
Evaporated milk
b
e
Cow milk (fluid, •3.25% milk fat)
(
b
a
f
g
•3.25%)
h
i
a
Cow milk (fluid, skimmed, ”0.3% milk
fat)
(
b
`
a
ƒ Cheese
250
V
_
P
Iodine level (ȝg/kg)*1
j
g
h
”0.3%)
i
a
k
240
o
Parmesan cheese
n
l
p
m
o
Cheddar cheese
r
p
q
t
u
o
Mozzarella cheese
ƒ Others
p
s
Yoghurt
v
w
%
y
x
Sour cream
Popsicle (contain milk)
z
{
(
b
|
190
)
~
}
f
z

Ice-cream
Whipping cream (• 35% milk fat)

€
x
(
Fish
g
h
i
a
•35%)
‚
ƒ Seawater fish
„
ƒ
Golden thread
Horsehead
Cod
‰
…
‡
†
n
ˆ
!
Mackerel
Š
!
Œ
Capelin
‹
!
34
Annex I
Food group / Food item
n
Iodine level (ȝg/kg)*1
Mean [Range]
Canned sardines
Bigeye
Sole

ˆ
Ž
*2


3
190 [100-340]
3
180 [150-200]
3
150 [120-220]
3
130 [130]
3
130 [130]
3
120 [100-160]
3
120 [84-150]
3
110 [94-140]
3
110 [91-130]
3
98 [74-120]
3
94 [77-110]
3
92 [86-100]
3
90 [50-120]
9
12 [4-30]
3
23 [16-30]
3
8 [5-9]
3
4 [4-5]
15
360 [11-830]
3
640 [450-830]
3
490 [360-710]
3
370 [250-530]
3
300 [100-680]
3
14 [11-17]
12
86 [28-140]
3
120 [100-140]
3
110 [94-130]
3
63 [28-87]
3
50 [48-52]
12
42 [ND-480]
3
160 [3-480]
3
3 [3]
3
2 [ND-3]
3
1 [ND-2]
12
13 [3-68]
3
29 [5-68]
!
R
Ž
‘
Median
;
Yellow croaker
Rabbit fish
–
’
Bombay-duck
Hairtail
™
Filefish
!
“
•
Pompano
’
”
˜
—
!
”
Ž
Canned tuna
ˆ
š
*2
›

!
–
Pomfret
!
œ
Mangrove snapper
†
•
Yellowfin seabream
ƒ Freshwater fish
„

’
…
ž
9
;
Freshwater grouper
Big head
!
!
Grass carp
ƒ Others
Ÿ
ˆ
!
Salted fish
T
!
360
'
Fish roe/caviar
E
/
E
!
;
!
¡
/
Dried fish maw
Fish ball/fish cake
!
˜
!
/
O
!
¢
Fish meat paste/minced dace
£
!
/
¤
¥
!
¦
©
Sashimi & sushi
*2
ª
§
¨
«
Tuna sashimi (Maguro)
«
Shrimp sashimi
š
91
¬
›
!
¬
9
«
Salmon sashimi (Sake)
=
­
!
«
¯
Octopus sashimi (Tako)
¬
®
¬
!
²
Meat and Poultry
Ham
±
°
´
³
Pork (lean)
µ
Chicken meat
Beef (lean)
( )
¦
f
¶
R
¦
( )
¦
¶
3
Cereals & grains products
¹
Instant noodles
3
3
W
X
·
·
*2
¸
35
6
Annex I
Food group / Food item
n
Iodine level (ȝg/kg)*1
Mean [Range]
¹
White bread
Median
º
3
13 [7-17]
3
7 [5-12]
3
3 [3-4]
12
8 [ND-28]
3
25 [21-28]
3
6 [4-7]
3
1 [ND-2]
3
1 [ND]
12
6 [ND-13]
3
10 [8-13]
3
9 [6-13]
3
3 [ND-4]
3
1 [ND]
271
31,000 [ND-2,900,000]
»
Rice noodles/vermicelli
/
c
:
:
¼
White rice (cooked)
Legumes and Vegetables
½
¿
¾
3
Chinese flowering cabbage
À
Green string beans (with pod)
Á
Â
F
;
Broccoli
Ã
$
European lettuce (heading)
Å
Non-alcoholic beverages
Æ
Ã
*
Ç
È
X
Ä
5
Ê
Tap water
Ë
É
Soybean milk
Á
Ì
Ï
Bottled mineral/ spring water
Bottled distilled water
Total
Ë
Í
Î
Ò
Í
Î
Ð
Ë
Ñ
130
*1 n = Number of samples analysed. Median was not provided for n ”3. ND: not
detected.
*2 Excluding sauce and seasonings.
*3 Food items with no consumption data in the Food Consumption Survey.
36