IODINE CONTENT OF PRESERVED SEA FOODS 

 Table 2. — Iodine content of fish meal 



443 



Table 3. — Iodine content of sea foods 



0—250 Most fresh-water fish and such agricultural products as butter, eggs, com, 



I milk, beefsteak, apple, and wheat. 



' The figures in this column are taken from the previous report on the subject. 



DISCUSSION 



The results obtained from the analyses in this and the previous 

 paper indicate, in general, that fresh and preserved sea foods are 

 much richer in iodine than are land products or fresh-water fishes. 

 In view of the variations in composition among individuals of the 

 same species, especially seasonal variation and differences in methods 

 of preservation, these investigations will admit of only general con- 

 clusions and are indicative only in comparisons of individual analyses. 



