Vitamin B9 (Folate) Content of Foods
(141 - 150)
10 μg
(per 10 g edible portion)
Peanut (oil-roasted and salted)
40 μg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
10 μg
(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
114 μg
(per 240 g edible portion)
Sweet corn (immature kernels, raw)
310 μg
(per 660 g edible portion)
Cauliflower (inflorescence, raw)
6 μg
(per 6 g edible portion)
Sesame seed (dried)
76 μg
(per 90 g edible portion)
Oyster mushroom (raw)
129 μg
(per 140 g edible portion)
Lily bulb (bulb, boiled)
177 μg
(per 200 g edible portion)
Hinona (root with tops, raw)
47 μg
(per 55 g edible portion)
Garlic (bulb, raw)
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