Iodine Content of Foods
(31 - 40)
10 μg
(per 15 g edible portion)
Shishamo smelt (semi-dried, raw)
6 μg
(per 8 g edible portion)
Japanese quail's egg (boiled and canned in brine)
15 μg
(per 20 g edible portion)
Oyster (cultured, raw)
87 μg
(per 500 g edible portion)
Snow crab (raw)
11 μg
(per 20 g edible portion)
Oyster (cultured, boiled)
9 μg
(per 40 g edible portion)
Short-necked clam (raw)
9 μg
(per 18 g edible portion)
Hen's egg (yolk, raw)
-
(per 1 g edible portion)
Basil (ground)
3 μg
(per 8 g edible portion)
Modified milk powder
10 μg
(per 26 g edible portion)
Wheat flour cracker (kawara-senbei)
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