Iodine Content of Foods
(51 - 60)
10 μg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
16 μg
(per 90 g edible portion)
Horse mackerel (baked)
293 μg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
13 μg
(per 50 g edible portion)
Yaki-onigiri
648 μg
(per 4500 g edible portion)
Yellowtail (mature, raw)
14 μg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, raw)
39 μg
(per 170 g edible portion)
Mackerel (baked)
-
(per 1 g edible portion)
Parsley (dried)
20 μg
(per 130 g edible portion)
Pacific saury (baked)
48 μg
(per 220 g edible portion)
Mackerel (boiled)
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