The amount of Vegetables that contain 209 μg of Iodine (1 - 10)

• 

  2 μg

  (per 10 g edible portion)

  Kiriboshi-daikon
  × 105
• 

  1 μg

  (per 10 g edible portion)

  Kaiware-daikon (young stems and leaves, raw)
  × 209
• 

  15 μg

  (per 205 g edible portion)

  East Indian lotus root (rhizome, raw)
  × 13.9
• 

  17 μg

  (per 257 g edible portion)

  Leaf lettuce (leaves, raw)
  × 12.3
• 

  2 μg

  (per 25 g edible portion)

  Parsley (leaves, raw)
  × 105
• 

  88 μg

  (per 1800 g edible portion)

  Wax gourd (fruit, raw)
  × 2.4
• 

  12 μg

  (per 200 g edible portion)

  Kyona (leaves, raw)
  × 17.4
• 

  8 μg

  (per 140 g edible portion)

  Turnip (leaves, raw)
  × 26.1
• 

  1 μg

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (fukujin-zuke)
  × 209
• 

  22 μg

  (per 580 g edible portion)

  Oriental pickling melon (fruit, raw)
  × 9.5