Iodine Content of Vegetables
(61 - 70)
0 μg
(per 290 g edible portion)
Broccoli (inflorescence, raw)
0 μg
(per 150 g edible portion)
Nebuka-negi (leaves, blanched, raw)
0 μg
(per 55 g edible portion)
Garlic (bulb, raw)
0 μg
(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
0 μg
(per 160 g edible portion)
Eggplant (fruit, raw)
0 μg
(per 240 g edible portion)
Sweet corn (immature kernels, raw)
0 μg
(per 10 g edible portion)
Japanese angelica-tree (spears, raw)
0 μg
(per 200 g edible portion)
Onion (bulb, boiled)
0 μg
(per 275 g edible portion)
Bamboo shoot (canned in water)
0 μg
(per 25 g edible portion)
Broad bean (immature beans, raw)
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