The amount of Vegetables that contain 4 μg of Vitamin B7 (Biotin) (61 - 70)

• 

  3.4 μg

  (per 285 g edible portion)

  Cucumber, Pickle (nukamiso-zuke)
  × 1.2
• 

  20.4 μg

  (per 1700 g edible portion)

  Cabbage (head, boiled)
  × 0.2
• 

  0.2 μg

  (per 20 g edible portion)

  Myoga (spike, raw)
  × 20
• 

  1.2 μg

  (per 130 g edible portion)

  Chicory (spears, raw)
  × 3.3
• 

  0.2 μg

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (fukujin-zuke)
  × 20
• 

  1.1 μg

  (per 130 g edible portion)

  Turnip (root, without skin, raw)
  × 3.6
• 

  0.7 μg

  (per 150 g edible portion)

  Nebuka-negi (leaves, blanched, raw)
  × 5.7
• 

  2.2 μg

  (per 275 g edible portion)

  Bamboo shoot (canned in water)
  × 1.8
• 

  1.1 μg

  (per 273 g edible portion)

  Bamboo shoot (shoots, raw)
  × 3.6
• 

  0.6 μg

  (per 110 g edible portion)

  Ginger (rhizome, raw)
  × 6.7