Iodine Content of Vegetables
(11 - 20)
22 μg
(per 580 g edible portion)
Oriental pickling melon (fruit, raw)
7 μg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
1 μg
(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
6 μg
(per 150 g edible portion)
Tomatoes Canned products (juice)
1 μg
(per 25 g edible portion)
Cherry tomato (fruit, raw)
5 μg
(per 273 g edible portion)
Bamboo shoot (shoots, raw)
2 μg
(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
7 μg
(per 250 g edible portion)
Spinach (leaves, raw)
36 μg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)
31 μg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, raw)
<
1
2
…
8
>
