Iodine Content of Foods
(Initial J)
4 μg
(per 18 g edible portion)
Japanese anchovy (raw)
0 μg
(per 10 g edible portion)
Japanese angelica-tree (spears, raw)
0 μg
(per 20 g edible portion)
Japanese barnyard millet (milled grain, raw)
Tr
(per 410 g edible portion)
Japanese butterbur (petiole, raw)
0 μg
(per 15 g edible portion)
Japanese chestnut (raw)
4 μg
(per 110 g edible portion)
Japanese common squid (baked)
5 μg
(per 125 g edible portion)
Japanese common squid (boiled)
4 μg
(per 190 g edible portion)
Japanese common squid (raw)
146 μg
(per 190 g edible portion)
Japanese eel (kabayaki)
0 μg
(per 350 g edible portion)
Japanese pear (raw)
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