Iodine Content of Vegetables
(Initial K)
1 μg
(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
1 μg
(per 25 g edible portion)
Kanpyo (raw)
0 μg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
2 μg
(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
2 μg
(per 10 g edible portion)
Kiriboshi-daikon
3 μg
(per 160 g edible portion)
Komatsuna (leaves, raw)
12 μg
(per 200 g edible portion)
Kyona (leaves, raw)
