Vitamin B9 (Folate) Content of Cereals
(41 - 50)
3 μg
(per 20 g edible portion)
Job's tears (milled grain, raw)
1 μg
(per 5 g edible portion)
Fu, Gluten products (baked type, kanze-fu)
3 μg
(per 20 g edible portion)
Rice, Paddy rice grain (under-milled rice, raw)
15 μg
(per 97 g edible portion)
Japanese style instant cup noodles (dried by frying)
18 μg
(per 120 g edible portion)
Okinawa noodles (wet form, raw)
2 μg
(per 15 g edible portion)
Wheat flour (hard flour, first grade)
3 μg
(per 20 g edible portion)
Japanese barnyard millet (milled grain, raw)
2 μg
(per 15 g edible portion)
Shiratamako
2 μg
(per 15 g edible portion)
Wheat flour (soft flour, second grade)
3 μg
(per 20 g edible portion)
Macaroni and Spaghetti (dry form, raw)
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