Iodine content in bread, milk and the retention of inherent iodine in commonly used Indian recipes

► Iodine content in recipes prepared without iodized salt was very low. ► Positive fallout of universal salt iodization observed in bread and milk. ► Retention of iodine from iodized salt and inherent iodine was similar. ► Iodized salt is the most important source of iodine for the Indian population.