The amount of Vegetables that contain 50 μg of Iodine
(11 - 20)
7 μg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
×
7.1
1 μg
(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
×
50
6 μg
(per 150 g edible portion)
Tomatoes Canned products (juice)
×
8.3
1 μg
(per 25 g edible portion)
Cherry tomato (fruit, raw)
×
50
5 μg
(per 273 g edible portion)
Bamboo shoot (shoots, raw)
×
10
2 μg
(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
×
25
7 μg
(per 250 g edible portion)
Spinach (leaves, raw)
×
7.1
36 μg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)
×
1.4
31 μg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, raw)
×
1.6
32 μg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
×
1.6
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