The amount of Vegetables that contain 110 μg of Iodine
(21 - 30)
1 μg
(per 50 g edible portion)
Mung bean sprout (raw)
×
110
4 μg
(per 200 g edible portion)
Takana, broad leaf mustard (leaves, raw)
×
27.5
3 μg
(per 160 g edible portion)
Komatsuna (leaves, raw)
×
36.7
4 μg
(per 215 g edible portion)
Edible burdock (root, raw)
×
27.5
1 μg
(per 25 g edible portion)
Kanpyo (raw)
×
110
1 μg
(per 80 g edible portion)
Edamame (frozen)
×
110
1 μg
(per 80 g edible portion)
Wasabi (rhizome, raw)
×
110
3 μg
(per 270 g edible portion)
Head lettuce, crisp type (head, raw)
×
36.7
1 μg
(per 140 g edible portion)
Lily bulb (bulb, raw)
×
110
2 μg
(per 250 g edible portion)
Spinach (leaves, boiled)
×
55
<
1
2
3
4
>
