The amount of Vegetables that contain 4 μg of Vitamin B7 (Biotin)
(71 - 79)
1.1 μg
(per 200 g edible portion)
Onion (bulb, raw)
×
3.6
0.9 μg
(per 200 g edible portion)
Bitter gourd (fruit, raw)
×
4.4
1 μg
(per 200 g edible portion)
Onion (bulb, boiled)
×
4
0.6 μg
(per 190 g edible portion)
Udo (stem, raw)
×
6.7
3.6 μg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)
×
1.1
3.1 μg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, raw)
×
1.3
3.2 μg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
×
1.3
0.5 μg
(per 410 g edible portion)
Japanese butterbur (petiole, raw)
×
8
2.5 μg
(per 1800 g edible portion)
Wax gourd (fruit, raw)
×
1.6
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