Iodine Content of Foods
(Initial T) (11 - 16)
1 μg
(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
2200 μg
(per 20 g edible portion)
Tsukudani
7 μg
(per 47 g edible portion)
Turban shell (raw)
8 μg
(per 140 g edible portion)
Turnip (leaves, raw)
0 μg
(per 130 g edible portion)
Turnip (root, without skin, raw)
2 μg
(per 180 g edible portion)
Turnip rape (flower buds and stems, raw)
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