Foods containing iodine should be supplemented in time, such as kelp and laver (kelp and laver can be soaked, chopped and stewed). Pay special attention to eating iodized salt. Adding iodized salt after cooking can reduce the volatilization loss of iodine.

Cereals: 80g- 100g rice, pasta (dried noodles, steamed bread, bread), miscellaneous grains (corn, etc.). ).

Meat: lean pork, beef and mutton, poultry, pig liver, chicken liver and pig blood, 50g.

Fish: fish, shrimp, shrimp skin, 50g.

Eggs: eggs, duck eggs, quail eggs, 50g.

Beans: soybean milk, tofu and bean products, 20g-60g.

Milk: milk, 225-450ml.

Vegetables: tomato, spinach, celery, cabbage, carrot, radish, cauliflower, 50g.

Fruit: apples, oranges, bananas and watermelons, 50g.

Others: kelp, fungus, mushrooms, mushrooms.