Table 3.
Comparison of iodine content (µg/100 g) of selected foods using different national food composition databases*
| New Zealand 2006 | Australia 2006 | Australia 2007 | Australia 2010 | UK 2002 | |
|---|---|---|---|---|---|
| Milk | 8.6 | 13.3 | 22.6 | 23.4 | 31.0 |
| Yoghurt | 3.0 | 12.0 | 12.0 | 12.5 | 63.0 |
| Cheese | 5.5 | 17.4 | 17.4 | 24.4 | 39.0 |
| Egg | 51.9 | 21.6 | 36.6 | 47.3 | 53.0 |
| Beef | 1.0 | 1.4 | 3.3 | 2.6 | 14.0 |
| Carrot | 0.3 | 0.0 | 0.5 | 0.0 | 2.0 |
| Tomato | 0.1 | 0.1 | 0.6 | 0.1 | 2.0 |
| Potato | 0.3 | 0.0 | 0.4 | 0.5 | 33.0 |
| Banana | 0.1 | 0.0 | 0.5 | 0.4 | 8.0 |
| Apple | 0.2 | 0.0 | 0.5 | 0.0 | NA |
| Pasta | 1.5 | 2.3 | 2.3 | 3.4 | 36.0 |
| Bread | 0.6 | 1.2 | 2.5 | 48.0 | 6.0 |
NA, Not available. *Foods matched for description, energy content, preparation and method of cooking.