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Iodine in Eggs

By May Fredenburg

Iodine is a mineral that is essential for the function of the thyroid, which regulates a vast range of bodily processes, including food metabolism and the resulting weight control, the regulation of the heartbeat and the biochemical function of enzymes in the body. Iodine is present in a wide variety of foods, including eggs.

An Eggy Contribution

Iodine is a trace mineral, which means that you only need it in tiny amounts. The recommended daily intake for adult men and women is 150 micrograms. The amount increases to 220 micrograms for pregnant women and 290 micrograms for lactating women. Two large eggs provide 48 micrograms of iodine, or 32 percent of the daily value for adults.

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