Iodine Content of Vegetables
(Initial C)
0 μg
(per 1700 g edible portion)
Cabbage (head, boiled)
0 μg
(per 1700 g edible portion)
Cabbage (head, raw)
0 μg
(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
Tr
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
0 μg
(per 660 g edible portion)
Cauliflower (inflorescence, raw)
1 μg
(per 120 g edible portion)
Celery (petiole, raw)
1 μg
(per 25 g edible portion)
Cherry tomato (fruit, raw)
1 μg
(per 130 g edible portion)
Chicory (spears, raw)
20 μg
(per 2100 g edible portion)
Chinese cabbage (head, raw)
1 μg
(per 100 g edible portion)
Chinese chive (leaves, raw)
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