The amount of Vegetables that contain 20 μg of Molybdenum (31 - 40)

• 

  1 μg

  (per 10 g edible portion)

  Kaiware-daikon (young stems and leaves, raw)
  × 20
• 

  7 μg

  (per 127 g edible portion)

  Zucchini (fruit, raw)
  × 2.9
• 

  5 μg

  (per 110 g edible portion)

  Ginger (rhizome, raw)
  × 4
• 

  12 μg

  (per 257 g edible portion)

  Leaf lettuce (leaves, raw)
  × 1.7
• 

  11 μg

  (per 250 g edible portion)

  Spinach (leaves, raw)
  × 1.8
• 

  49 μg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, raw)
  × 0.4
• 

  10 μg

  (per 250 g edible portion)

  Spinach (leaves, boiled)
  × 2
• 

  1 μg

  (per 30 g edible portion)

  Green sweet pepper (fruit, sauted)
  × 20
• 

  6 μg

  (per 150 g edible portion)

  Tomatoes Canned products (juice)
  × 3.3
• 

  1 μg

  (per 25 g edible portion)

  Cherry tomato (fruit, raw)
  × 20