A pot experiment was conducted to explore a more effective approach to enhancing vegetable uptake of soil iodine, with the ultimate goal of using agricultural fortification as a measure to prevent iodine deficiency disorders in local communities. Two types of iodine fertilizers were added separately to pot soil samples at various dosages. The fortified soil in each of the flower pots was seeded with one of four test crops (pakchoi, celery, pepper, and radish) in an effort to examine the effect of vegetable cultivation. The fate and residual levels of the exogenous iodine in the fortified soil samples were then monitored and quantified. The data showed that the soil iodine contents decreased with time (and hence with plant growth as well). At the second cutting, iodine from the inorganic form (KI) as the exogenous source was reduced to approximately 50% (41.6-61.0%) of the applied dose, whereas that in soil fortified with the seaweed fertilizer was down to approximately 60% (53.9-71.5%). The abilities of the edible portion of the four vegetables in accumulating the soil iodine were as follows: pakchoi > celery > radish > pepper. On the whole, iodine residues were found less in soil cultivated with vegetables. Vegetable cultivation appeared to have enhanced the soil content of the water-soluble form of iodine somewhat, especially in soil fortified with the inorganic forms. There also appeared to be a significant negative correlation between the residual iodine and its dissolution rate in soil. Overall, the results of the present study pointed toward the direction that the seaweed fertilizer tends to be a (more) preferred source of agricultural fortification in promoting human iodine nutrition.