The amount of Cereals that contain 150 μg of Vitamin B9 (Folate) (71 - 80)

• 

  1 μg

  (per 15 g edible portion)

  Corn (corn grits)
  × 150
• 

  12 μg

  (per 150 g edible portion)

  Buckwheat noodles (wet form, boiled)
  × 12.5
• 

  7 μg

  (per 90 g edible portion)

  Dried Okinawa noodles (dry form, raw)
  × 21.4
• 

  8 μg

  (per 100 g edible portion)

  Chinese noodles (wet form, raw)
  × 18.8
• 

  14 μg

  (per 180 g edible portion)

  Somen and Hiyamugi (dry form, raw)
  × 10.7
• 

  1 μg

  (per 15 g edible portion)

  Premixed flour (for tenpura)
  × 150
• 

  1 μg

  (per 15 g edible portion)

  Wheat flour (medium flour, first grade)
  × 150
• 

  4 μg

  (per 60 g edible portion)

  Rice cake
  × 37.5
• 

  2 μg

  (per 30 g edible portion)

  Fu, Gluten products (steamed type)
  × 75
• 

  3 μg

  (per 47 g edible portion)

  Foxtail millet (glutinous cake)
  × 50