Molybdenum Content of Vegetables
(51 - 60)
2 μg
(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
1 μg
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
32 μg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
51 μg
(per 1700 g edible portion)
Cabbage (head, boiled)
1 μg
(per 80 g edible portion)
Wasabi (rhizome, raw)
5 μg
(per 410 g edible portion)
Japanese butterbur (petiole, raw)
2 μg
(per 150 g edible portion)
Nebuka-negi (leaves, blanched, raw)
4 μg
(per 220 g edible portion)
Tomato (fruit, raw)
3 μg
(per 273 g edible portion)
Bamboo shoot (shoots, raw)
24 μg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)
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