Iodine Content of Vegetables
(21 - 30)
32 μg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
1 μg
(per 50 g edible portion)
Mung bean sprout (raw)
4 μg
(per 200 g edible portion)
Takana, broad leaf mustard (leaves, raw)
3 μg
(per 160 g edible portion)
Komatsuna (leaves, raw)
4 μg
(per 215 g edible portion)
Edible burdock (root, raw)
0 μg
(per 4 g edible portion)
Watercress (stems and leaves, raw)
1 μg
(per 25 g edible portion)
Kanpyo (raw)
1 μg
(per 80 g edible portion)
Edamame (frozen)
1 μg
(per 80 g edible portion)
Wasabi (rhizome, raw)
3 μg
(per 270 g edible portion)
Head lettuce, crisp type (head, raw)
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