The amount of Vegetables that contain 20 μg of Molybdenum (11 - 20)

• 

  1 μg

  (per 4 g edible portion)

  Watercress (stems and leaves, raw)
  × 20
• 

  34 μg

  (per 200 g edible portion)

  Kyona (leaves, raw)
  × 0.6
• 

  2 μg

  (per 10 g edible portion)

  Alfalfa sprout (raw)
  × 10
• 

  22 μg

  (per 140 g edible portion)

  Turnip (leaves, raw)
  × 0.9
• 

  3 μg

  (per 25 g edible portion)

  Tossa jute (stems and leaves, raw)
  × 6.7
• 

  8 μg

  (per 55 g edible portion)

  Garlic (bulb, raw)
  × 2.5
• 

  14 μg

  (per 100 g edible portion)

  Chinese chive (leaves, raw)
  × 1.4
• 

  3 μg

  (per 25 g edible portion)

  Kanpyo (raw)
  × 6.7
• 

  17 μg

  (per 290 g edible portion)

  Broccoli (inflorescence, raw)
  × 1.2
• 

  2 μg

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (fukujin-zuke)
  × 10