The amount of Vegetables that contain 73 μg of Iodine
(11 - 20)
7 μg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
×
10.4
1 μg
(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
×
73
6 μg
(per 150 g edible portion)
Tomatoes Canned products (juice)
×
12.2
1 μg
(per 25 g edible portion)
Cherry tomato (fruit, raw)
×
73
5 μg
(per 273 g edible portion)
Bamboo shoot (shoots, raw)
×
14.6
2 μg
(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
×
36.5
7 μg
(per 250 g edible portion)
Spinach (leaves, raw)
×
10.4
36 μg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)
×
2
31 μg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, raw)
×
2.4
32 μg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
×
2.3
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