Iodine Content of Vegetables
(31 - 40)
1 μg
(per 140 g edible portion)
Lily bulb (bulb, raw)
-
(per 10 g edible portion)
Alfalfa sprout (raw)
-
(per 20 g edible portion)
Myoga (spike, raw)
2 μg
(per 250 g edible portion)
Spinach (leaves, boiled)
20 μg
(per 2100 g edible portion)
Chinese cabbage (head, raw)
1 μg
(per 100 g edible portion)
Chinese chive (leaves, raw)
2 μg
(per 200 g edible portion)
Bitter gourd (fruit, raw)
2 μg
(per 180 g edible portion)
Turnip rape (flower buds and stems, raw)
1 μg
(per 130 g edible portion)
Chicory (spears, raw)
2 μg
(per 200 g edible portion)
Onion (bulb, raw)
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