Iodine Content of Foods
(221 - 230)
2 μg
(per 200 g edible portion)
Onion (bulb, raw)
1 μg
(per 120 g edible portion)
Celery (petiole, raw)
-
(per 15 g edible portion)
Ginger (pickles, sweetened)
-
(per 20 g edible portion)
Arrowhead (tuber, raw)
3 μg
(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
1 μg
(per 120 g edible portion)
Cucumber (fruit, raw)
-
(per 10 g edible portion)
Green pea (frozen)
1 μg
(per 95 g edible portion)
Asparagus (shoots, raw)
-
(per 10 g edible portion)
Peanut (oil-roasted and salted)
-
(per 33 g edible portion)
Peanut (dried)
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