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Most forms of kelp have 500-1500 ppm (parts per million) of iodine; nori has 15 ppm. Toasting doesn't affect seaweed's iodine content, so eat it in whatever form you like best, but don't depend only on nori to boost your iodine levels.
Iodine. Iodine is the heaviest member in a family of chemical elements called halogens. The halogen group includes fluorine, chlorine, bromine, astatine, and iodine. Halogens readily combine with other elements to form salts. At room temperature, iodine is a shiny, dark black, nonmetallic, crystalline solid. Good food sources of iodine are fish and shellfish from the sea, as well as other seaweeds. Milk and eggs, vegetables and fruit contain small amounts of iodine.