Vegetables Low in Iodine (61st - 80th) (per 100 g edible portion)

• Kanpyo (raw)
  
  2 μg
• Watercress (stems and leaves, raw)
  
  2 μg
• Edible burdock (root, raw)
  
  2 μg
• Komatsuna (leaves, raw)
  
  2 μg
• Daikon, Japanese radish, Pickle (shiooshidaikon-zuke)
  
  2 μg
• Takana, broad leaf mustard (leaves, raw)
  
  2 μg
• Mung bean sprout (raw)
  
  2 μg
• Daikon, Japanese radish (root with skin, raw)
  
  3 μg
• Daikon, Japanese radish (root without skin, raw)
  
  3 μg
• Daikon, Japanese radish (root without skin, boiled)
  
  3 μg
• Spinach (leaves, raw)
  
  3 μg
• Kiri-mitsuba (leaves, raw)
  
  3 μg
• Bamboo shoot (shoots, raw)
  
  4 μg
• Cherry tomato (fruit, raw)
  
  4 μg
• Tomatoes Canned products (juice)
  
  4 μg
• Tossa jute (stems and leaves, raw)
  
  4 μg
• Garland chrysanthemum (leaves, raw)
  
  5 μg
• Oriental pickling melon (fruit, raw)
  
  5 μg
• Daikon, Japanese radish, Pickle (fukujin-zuke)
  
  5 μg
• Turnip (leaves, raw)
  
  6 μg