Vitamin B7 (Biotin) Content of Vegetables
(21 - 30)
6.3 μg
(per 150 g edible portion)
Tomatoes Canned products (juice)
0.5 μg
(per 12 g edible portion)
Sweet pepper (fruit, raw)
0.9 μg
(per 25 g edible portion)
Parsley (leaves, raw)
0.1 μg
(per 4 g edible portion)
Watercress (stems and leaves, raw)
0.6 μg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
0.4 μg
(per 12 g edible portion)
Sweet pepper (fruit, sauted)
0.9 μg
(per 25 g edible portion)
Cherry tomato (fruit, raw)
2 μg
(per 80 g edible portion)
Wasabi (rhizome, raw)
5.1 μg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
7.6 μg
(per 250 g edible portion)
Spinach (leaves, boiled)
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