Iodine Content of Foods
(Initial J) (11 - 16)
1 μg
(per 2 g edible portion)
Japanese pepper (ground)
21 μg
(per 152 g edible portion)
Japanese pilchard (raw)
6 μg
(per 8 g edible portion)
Japanese quail's egg (boiled and canned in brine)
15 μg
(per 13 g edible portion)
Japanese quail's egg (whole, raw)
0 μg
(per 10 g edible portion)
Jerusalem-artichoke (tuber, raw)
-
(per 10 g edible portion)
Joshin powder
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