Iodine contents of various foods processed using iodized salt

Various food product groups like bakery products, potatoes, pasta and rice, dairy products, meat and fish products and fermented vegetables were processed using iodized salt. The iodine content of these products was measured via ICP-MS after an alkaline NH3-extraction. This dataset contains the iodine contents of the food products as well as the description of the extraction method, the ICP-MS measurement parameters as well as additional product information and the quantity of added iodized salt. The data was generated in the course of a larger project, which investigated the influence of processing methods on the iodine content.