Vitamin B9 (Folate) Content of Cereals
(71 - 80)
1 μg
(per 15 g edible portion)
Corn (corn grits)
12 μg
(per 150 g edible portion)
Buckwheat noodles (wet form, boiled)
7 μg
(per 90 g edible portion)
Dried Okinawa noodles (dry form, raw)
8 μg
(per 100 g edible portion)
Chinese noodles (wet form, raw)
14 μg
(per 180 g edible portion)
Somen and Hiyamugi (dry form, raw)
1 μg
(per 15 g edible portion)
Premixed flour (for tenpura)
1 μg
(per 15 g edible portion)
Wheat flour (medium flour, first grade)
4 μg
(per 60 g edible portion)
Rice cake
2 μg
(per 30 g edible portion)
Fu, Gluten products (steamed type)
3 μg
(per 47 g edible portion)
Foxtail millet (glutinous cake)
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