Iodine Content of Vegetables
(Initial D)
32 μg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
36 μg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)
31 μg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, raw)
1 μg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
