this post was submitted on 23 May 2025
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It was in mine, for a while. Like with the salt, the iodine levels in seaweed are generally so high that only a tiny amount is necessary. In some dishes I couldn't taste it at all, and in others it would add a subtle seafood quality to the dish. It's often a key ingredient in mock seafoods.
If you're somebody who is extremely committed to the 'whole' in whole foods, it's the defacto choice. Otherwise it's just nice to have more options.
That's good to know at least.