The amount of Cereals that contain 40 μg of Vitamin B9 (Folate) (91 - 100)

• 

  3 μg

  (per 75 g edible portion)

  Rice vermicelli (raw)
  × 13.3
• 

  3 μg

  (per 68 g edible portion)

  Kiritanpo
  × 13.3
• 

  6 μg

  (per 150 g edible portion)

  Rice, Paddy rice gruels (brown rice)
  × 6.7
• 

  4 μg

  (per 94 g edible portion)

  Fu, Gluten products (steamed tubular type)
  × 10
• 

  8 μg

  (per 200 g edible portion)

  Macaroni and Spaghetti (dry form, boiled)
  × 5
• 

  6 μg

  (per 150 g edible portion)

  Steamed Chinese noodles
  × 6.7
• 

  3 μg

  (per 100 g edible portion)

  Onigiri
  × 13.3
• 

  5 μg

  (per 150 g edible portion)

  Rice, Cooked paddy rice (well-milled rice)
  × 8
• 

  3 μg

  (per 100 g edible portion)

  Dried Okinawa noodles (dry form, boiled)
  × 13.3
• 

  6 μg

  (per 200 g edible portion)

  Chinese noodles (wet form, boiled)
  × 6.7