The amount of Vegetables that contain 45 μg of Iodine
(11 - 20)
7 μg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
×
6.4
1 μg
(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
×
45
6 μg
(per 150 g edible portion)
Tomatoes Canned products (juice)
×
7.5
1 μg
(per 25 g edible portion)
Cherry tomato (fruit, raw)
×
45
5 μg
(per 273 g edible portion)
Bamboo shoot (shoots, raw)
×
9
2 μg
(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
×
22.5
7 μg
(per 250 g edible portion)
Spinach (leaves, raw)
×
6.4
36 μg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)
×
1.3
31 μg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, raw)
×
1.5
32 μg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
×
1.4
<
1
2
3
4
>
