Iodine Content of Foods
(Initial K) (11 - 19)
2 μg
(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
2 μg
(per 10 g edible portion)
Kiriboshi-daikon
0 μg
(per 90 g edible portion)
Kiwifruit (raw)
11500 μg
(per 5 g edible portion)
Kizami-konbu
3 μg
(per 160 g edible portion)
Komatsuna (leaves, raw)
8200 μg
(per 100 g edible portion)
Kombu extract
112 μg
(per 120 g edible portion)
Konjac (block, made from corm)
1 μg
(per 18 g edible portion)
Konjac (fine powder)
12 μg
(per 200 g edible portion)
Kyona (leaves, raw)
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