The amount of Vegetables that contain 20 μg of Molybdenum (51 - 60)

• 

  51 μg

  (per 1700 g edible portion)

  Cabbage (head, boiled)
  × 0.4
• 

  1 μg

  (per 80 g edible portion)

  Wasabi (rhizome, raw)
  × 20
• 

  5 μg

  (per 410 g edible portion)

  Japanese butterbur (petiole, raw)
  × 4
• 

  2 μg

  (per 150 g edible portion)

  Nebuka-negi (leaves, blanched, raw)
  × 10
• 

  4 μg

  (per 220 g edible portion)

  Tomato (fruit, raw)
  × 5
• 

  3 μg

  (per 273 g edible portion)

  Bamboo shoot (shoots, raw)
  × 6.7
• 

  24 μg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, boiled)
  × 0.8
• 

  20 μg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, raw)
  × 1
• 

  2 μg

  (per 120 g edible portion)

  Celery (petiole, raw)
  × 10
• 

  9 μg

  (per 580 g edible portion)

  Oriental pickling melon (fruit, raw)
  × 2.2