Molybdenum Content of Vegetables
(21 - 30)
2 μg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
17 μg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
14 μg
(per 160 g edible portion)
Eggplant (fruit, raw)
14 μg
(per 160 g edible portion)
Komatsuna (leaves, raw)
2 μg
(per 20 g edible portion)
Myoga (spike, raw)
12 μg
(per 200 g edible portion)
Bitter gourd (fruit, raw)
10 μg
(per 160 g edible portion)
Qing gin cai (leaves, raw)
20 μg
(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
118 μg
(per 2100 g edible portion)
Chinese cabbage (head, raw)
11 μg
(per 180 g edible portion)
Turnip rape (flower buds and stems, raw)
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