Iodine Content of Foods
(11 - 20)
42 μg
(per 3 g edible portion)
Purple laver (dried)
156 μg
(per 20 g edible portion)
Wakame Blanched and salted (desalted)
63 μg
(per 10 g edible portion)
Tosaka-nori (red, salted, desalted)
195 μg
(per 50 g edible portion)
Wakame Fruit-bearing leave (raw)
740 μg
(per 200 g edible portion)
Curry (beef, retort-pouched)
315 μg
(per 90 g edible portion)
Pacific cod (raw)
39 μg
(per 15 g edible portion)
Potato chip (regular)
480 μg
(per 200 g edible portion)
Tengusa (tokoroten)
97 μg
(per 120 g edible portion)
Abalone (raw)
15 μg
(per 13 g edible portion)
Japanese quail's egg (whole, raw)
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