Iodine Content of Vegetables
(71 - 80)
0 μg
(per 110 g edible portion)
Ginger (rhizome, raw)
0 μg
(per 12 g edible portion)
Sweet pepper (fruit, sauted)
0 μg
(per 12 g edible portion)
Sweet pepper (fruit, raw)
0 μg
(per 1700 g edible portion)
Cabbage (head, boiled)
0 μg
(per 1700 g edible portion)
Cabbage (head, raw)
0 μg
(per 660 g edible portion)
Cauliflower (inflorescence, raw)
0 μg
(per 130 g edible portion)
Turnip (root, without skin, raw)
0 μg
(per 5 g edible portion)
Green pea (raw)
0 μg
(per 50 g edible portion)
Edamame (raw)
0 μg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
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