Iodine Content of Vegetables
(41 - 50)
1 μg
(per 120 g edible portion)
Celery (petiole, raw)
-
(per 15 g edible portion)
Ginger (pickles, sweetened)
-
(per 20 g edible portion)
Arrowhead (tuber, raw)
3 μg
(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
1 μg
(per 120 g edible portion)
Cucumber (fruit, raw)
-
(per 10 g edible portion)
Green pea (frozen)
1 μg
(per 95 g edible portion)
Asparagus (shoots, raw)
Tr
(per 410 g edible portion)
Japanese butterbur (petiole, raw)
Tr
(per 30 g edible portion)
Green sweet pepper (fruit, sauted)
Tr
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
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