The amount of Vegetables that contain 4 μg of Vitamin B7 (Biotin) (21 - 30)

• 

  6.3 μg

  (per 150 g edible portion)

  Tomatoes Canned products (juice)
  × 0.6
• 

  0.5 μg

  (per 12 g edible portion)

  Sweet pepper (fruit, raw)
  × 8
• 

  0.9 μg

  (per 25 g edible portion)

  Parsley (leaves, raw)
  × 4.4
• 

  0.1 μg

  (per 4 g edible portion)

  Watercress (stems and leaves, raw)
  × 40
• 

  0.6 μg

  (per 15 g edible portion)

  Kidney bean, Sayaingen (immature pods, raw)
  × 6.7
• 

  0.4 μg

  (per 12 g edible portion)

  Sweet pepper (fruit, sauted)
  × 10
• 

  0.9 μg

  (per 25 g edible portion)

  Cherry tomato (fruit, raw)
  × 4.4
• 

  2 μg

  (per 80 g edible portion)

  Wasabi (rhizome, raw)
  × 2
• 

  5.1 μg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, raw)
  × 0.8
• 

  7.6 μg

  (per 250 g edible portion)

  Spinach (leaves, boiled)
  × 0.5