The amount of Vegetables that contain 20 μg of Molybdenum (41 - 50)

• 

  50 μg

  (per 1800 g edible portion)

  Wax gourd (fruit, raw)
  × 0.4
• 

  7 μg

  (per 200 g edible portion)

  Takana, broad leaf mustard (leaves, raw)
  × 2.9
• 

  1 μg

  (per 20 g edible portion)

  Arrowhead (tuber, raw)
  × 20
• 

  5 μg

  (per 120 g edible portion)

  Cucumber (fruit, raw)
  × 4
• 

  58 μg

  (per 1700 g edible portion)

  Cabbage (head, raw)
  × 0.3
• 

  13 μg

  (per 660 g edible portion)

  Cauliflower (inflorescence, raw)
  × 1.5
• 

  1 μg

  (per 30 g edible portion)

  Okra (pods, raw)
  × 20
• 

  2 μg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, raw)
  × 10
• 

  1 μg

  (per 30 g edible portion)

  Green sweet pepper (fruit, raw)
  × 20
• 

  32 μg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, raw)
  × 0.6