Iodine Content of Foods
(41 - 50)
7 μg
(per 17 g edible portion)
Hen's egg (yolk, boiled)
4 μg
(per 18 g edible portion)
Japanese anchovy (raw)
23 μg
(per 130 g edible portion)
Gizzard shad (raw)
23 μg
(per 68 g edible portion)
Pidan
1 μg
(per 2 g edible portion)
Japanese pepper (ground)
8 μg
(per 65 g edible portion)
Sandfish (raw)
64 μg
(per 200 g edible portion)
Soybean, Ganmodoki
6 μg
(per 18 g edible portion)
Soybean-koji miso
3 μg
(per 9 g edible portion)
Pond smelt (raw)
21 μg
(per 152 g edible portion)
Japanese pilchard (raw)
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