Iodine Content of Vegetables
(1 - 10)
2 μg
(per 10 g edible portion)
Kiriboshi-daikon
1 μg
(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
15 μg
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
17 μg
(per 257 g edible portion)
Leaf lettuce (leaves, raw)
2 μg
(per 25 g edible portion)
Parsley (leaves, raw)
88 μg
(per 1800 g edible portion)
Wax gourd (fruit, raw)
12 μg
(per 200 g edible portion)
Kyona (leaves, raw)
0 μg
(per 1 g edible portion)
Perilla (leaves, raw)
8 μg
(per 140 g edible portion)
Turnip (leaves, raw)
1 μg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
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