Iodine Content of Foods
(Initial Y)
13 μg
(per 50 g edible portion)
Yaki-onigiri
Tr
(per 285 g edible portion)
Yatsugashira (corm, boiled)
2 μg
(per 285 g edible portion)
Yatsugashira (corm, raw)
0 μg
(per 3 g edible portion)
Yeast (baker's yeast, dried)
29 μg
(per 210 g edible portion)
Yellowfin tuna (raw)
648 μg
(per 4500 g edible portion)
Yellowtail (mature, raw)
79 μg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
15 μg
(per 150 g edible portion)
Yogurt (liquid type)
13 μg
(per 90 g edible portion)
Yogurt (skimmed, sweetened)
15 μg
(per 90 g edible portion)
Yogurt (whole milk, unsweetened)
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