Edible Japanese seaweed sold in dried black strips.
- Additionally, an extract of hijiki seaweed with high amounts of minerals and amino acids increases absorption of Toki's nutrients.
- By contrast, ‘because they are both so high in iodine, a half ounce of kombu or three and a half ounces of hijiki should last you about a year.’
- Good sources include sea fish, sea vegetables (kelp, dulse, hijiki, nori and kombu) and iodized salt.
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