Seaweeds are regarded as a potential functional food that can lower the risk of contracting many diseases because they contain a variety of bioactive compounds. As a rich source of antioxidants, flavonoids, phenolic compounds, and alkaloids that can be used as an alternative food source, seaweeds are of nutritional interest and can be consumed. Iodine malnutrition affects people worldwide, irrespective of age. Children, pregnant women, lactating women, and aged people are more vulnerable to iodine deficiency. To combat this, iodine should be taken in food intake. Seafood i.e., fish, shrimps, and seaweeds contain rich sources of iodine. Among these, seaweeds contain iodine in proportionately large quantities in comparison with many food sources. Brown seaweeds (Phaeophyta) possess relatively higher quantities of iodine when compared to red and green seaweeds. If the seaweeds occupying the marine regimes are utilized properly, the prevailing iodine deficiency diseases can be overcome with no cost.