The amount of Vegetables that contain 35 μg of Iodine (31 - 40)

• 

  20 μg

  (per 2100 g edible portion)

  Chinese cabbage (head, raw)
  × 1.8
• 

  1 μg

  (per 100 g edible portion)

  Chinese chive (leaves, raw)
  × 35
• 

  2 μg

  (per 200 g edible portion)

  Bitter gourd (fruit, raw)
  × 17.5
• 

  2 μg

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, raw)
  × 17.5
• 

  1 μg

  (per 130 g edible portion)

  Chicory (spears, raw)
  × 35
• 

  2 μg

  (per 200 g edible portion)

  Onion (bulb, raw)
  × 17.5
• 

  1 μg

  (per 120 g edible portion)

  Celery (petiole, raw)
  × 35
• 

  3 μg

  (per 285 g edible portion)

  Cucumber, Pickle (nukamiso-zuke)
  × 11.7
• 

  1 μg

  (per 120 g edible portion)

  Cucumber (fruit, raw)
  × 35
• 

  1 μg

  (per 95 g edible portion)

  Asparagus (shoots, raw)
  × 35