The amount of Vegetables that contain 150 μg of Iodine (11 - 20)

• 

  7 μg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, raw)
  × 21.4
• 

  1 μg

  (per 25 g edible portion)

  Tossa jute (stems and leaves, raw)
  × 150
• 

  6 μg

  (per 150 g edible portion)

  Tomatoes Canned products (juice)
  × 25
• 

  1 μg

  (per 25 g edible portion)

  Cherry tomato (fruit, raw)
  × 150
• 

  5 μg

  (per 273 g edible portion)

  Bamboo shoot (shoots, raw)
  × 30
• 

  2 μg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, raw)
  × 75
• 

  7 μg

  (per 250 g edible portion)

  Spinach (leaves, raw)
  × 21.4
• 

  36 μg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, boiled)
  × 4.2
• 

  31 μg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, raw)
  × 4.8
• 

  32 μg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, raw)
  × 4.7