The amount of Vegetables that contain 150 μg of Iodine (21 - 30)

• 

  1 μg

  (per 50 g edible portion)

  Mung bean sprout (raw)
  × 150
• 

  4 μg

  (per 200 g edible portion)

  Takana, broad leaf mustard (leaves, raw)
  × 37.5
• 

  3 μg

  (per 160 g edible portion)

  Komatsuna (leaves, raw)
  × 50
• 

  4 μg

  (per 215 g edible portion)

  Edible burdock (root, raw)
  × 37.5
• 

  1 μg

  (per 25 g edible portion)

  Kanpyo (raw)
  × 150
• 

  1 μg

  (per 80 g edible portion)

  Edamame (frozen)
  × 150
• 

  1 μg

  (per 80 g edible portion)

  Wasabi (rhizome, raw)
  × 150
• 

  3 μg

  (per 270 g edible portion)

  Head lettuce, crisp type (head, raw)
  × 50
• 

  1 μg

  (per 140 g edible portion)

  Lily bulb (bulb, raw)
  × 150
• 

  2 μg

  (per 250 g edible portion)

  Spinach (leaves, boiled)
  × 75