The amount of Vegetables that contain 23 μg of Molybdenum (21 - 30)

• 

  17 μg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, raw)
  × 1.4
• 

  14 μg

  (per 160 g edible portion)

  Eggplant (fruit, raw)
  × 1.6
• 

  14 μg

  (per 160 g edible portion)

  Komatsuna (leaves, raw)
  × 1.6
• 

  2 μg

  (per 20 g edible portion)

  Myoga (spike, raw)
  × 11.5
• 

  12 μg

  (per 200 g edible portion)

  Bitter gourd (fruit, raw)
  × 1.9
• 

  10 μg

  (per 160 g edible portion)

  Qing gin cai (leaves, raw)
  × 2.3
• 

  20 μg

  (per 285 g edible portion)

  Cucumber, Pickle (nukamiso-zuke)
  × 1.2
• 

  118 μg

  (per 2100 g edible portion)

  Chinese cabbage (head, raw)
  × 0.2
• 

  11 μg

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, raw)
  × 2.1
• 

  7 μg

  (per 240 g edible portion)

  Sweet corn (immature kernels, raw)
  × 3.3