Iodine content in foods available in some districts of Chiang Mai Province, Thailand
1995
Silprasert, A. | Leelapat, P. | Woranuj, S. | Suwannarach, C. | Kumrin, T. | Nimsakul, S. | Likit-ekaraj, V. | Preunglampoo, S. (Chiang Mai Univ., Chiang Mai 50200 (Thailand). Research Inst. for Health Science)
Ninety-one items of foods were collected from twenty-five subdistricts in five districts in Chiang Mai province. All food samples were analyzed for iodine content by using Moxon's method. The coefficient of variation of the method was 8.3 percent and the recovery varied from 94.7 to 104.4 percent. The results showed that the iodine content was low in fruits (0.22 to 2.13 ug/100 g wet weight), and it was high in cooked seafoods (33.44 to 59.1 ug/100 g wet weight)
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