The amount of Vegetables that contain 50 μg of Iodine
(1 - 10)
2 μg
(per 10 g edible portion)
Kiriboshi-daikon
×
25
1 μg
(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
×
50
15 μg
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
×
3.3
17 μg
(per 257 g edible portion)
Leaf lettuce (leaves, raw)
×
2.9
2 μg
(per 25 g edible portion)
Parsley (leaves, raw)
×
25
88 μg
(per 1800 g edible portion)
Wax gourd (fruit, raw)
×
0.6
12 μg
(per 200 g edible portion)
Kyona (leaves, raw)
×
4.2
8 μg
(per 140 g edible portion)
Turnip (leaves, raw)
×
6.3
1 μg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
×
50
22 μg
(per 580 g edible portion)
Oriental pickling melon (fruit, raw)
×
2.3
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