The amount of Vegetables that contain 20 μg of Vitamin B7 (Biotin) (11 - 20)

• 

  0.3 μg

  (per 5 g edible portion)

  Green pea (raw)
  × 66.7
• 

  1.5 μg

  (per 30 g edible portion)

  Okra (pods, raw)
  × 13.3
• 

  0.6 μg

  (per 10 g edible portion)

  Green pea (frozen)
  × 33.3
• 

  0.6 μg

  (per 10 g edible portion)

  Kaiware-daikon (young stems and leaves, raw)
  × 33.3
• 

  9.1 μg

  (per 220 g edible portion)

  Horseradish (rhizome, raw)
  × 2.2
• 

  6.5 μg

  (per 240 g edible portion)

  Sweet corn (immature kernels, raw)
  × 3.1
• 

  0.5 μg

  (per 10 g edible portion)

  Kiriboshi-daikon
  × 40
• 

  0.1 μg

  (per 1 g edible portion)

  Perilla (leaves, raw)
  × 200
• 

  0.2 μg

  (per 5 g edible portion)

  Sayaendo (immature pods, raw)
  × 100
• 

  0.4 μg

  (per 10 g edible portion)

  Alfalfa sprout (raw)
  × 50