Iodine Content of Foods
(Initial T)
4 μg
(per 200 g edible portion)
Takana, broad leaf mustard (leaves, raw)
0 μg
(per 250 g edible portion)
Tangor (juice sacs, raw)
1 μg
(per 80 g edible portion)
Tempeh
21 μg
(per 100 g edible portion)
Tengusa (agar jelly)
480 μg
(per 200 g edible portion)
Tengusa (tokoroten)
Tr
(per 220 g edible portion)
Tomato (fruit, raw)
-
(per 18 g edible portion)
Tomato ketchup
0 μg
(per 16 g edible portion)
Tomato puree
6 μg
(per 150 g edible portion)
Tomatoes Canned products (juice)
63 μg
(per 10 g edible portion)
Tosaka-nori (red, salted, desalted)
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