It was in mine, for a while. Like with the salt, the iodine levels in seaweed are generally so high that only a tiny amount is necessary. In some dishes I couldn’t taste it at all, and in others it would add a subtle seafood quality to the dish. It’s often a key ingredient in mock seafoods.

If you’re somebody who is extremely committed to the ‘whole’ in whole foods, it’s the defacto choice. Otherwise it’s just nice to have more options.