Vitamin B9 (Folate) Content of Cereals
(91 - 100)
3 μg
(per 75 g edible portion)
Rice vermicelli (raw)
3 μg
(per 68 g edible portion)
Kiritanpo
6 μg
(per 150 g edible portion)
Rice, Paddy rice gruels (brown rice)
4 μg
(per 94 g edible portion)
Fu, Gluten products (steamed tubular type)
8 μg
(per 200 g edible portion)
Macaroni and Spaghetti (dry form, boiled)
6 μg
(per 150 g edible portion)
Steamed Chinese noodles
3 μg
(per 100 g edible portion)
Onigiri
5 μg
(per 150 g edible portion)
Rice, Cooked paddy rice (well-milled rice)
3 μg
(per 100 g edible portion)
Dried Okinawa noodles (dry form, boiled)
6 μg
(per 200 g edible portion)
Chinese noodles (wet form, boiled)
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