Iodine Content of Foods
(Initial K) (1 - 10)
1 μg
(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
0 μg
(per 206 g edible portion)
Kaki, Japanese persimmon (astringency removed, raw)
0 μg
(per 260 g edible portion)
Kaki, Japanese persimmon (nonastringent, raw)
1 μg
(per 25 g edible portion)
Kanpyo (raw)
3 μg
(per 40 g edible portion)
Kasutera
1 μg
(per 100 g edible portion)
Katsuo-bushi extract
0 μg
(per 20 g edible portion)
Kidney bean (whole, dried, boiled)
0 μg
(per 20 g edible portion)
Kidney bean (whole, dried, raw)
0 μg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
-
(per 25 g edible portion)
Kinzanji-miso
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