Vitamin B9 (Folate) Content of Foods
(151 - 160)
10 μg
(per 13 g edible portion)
Japanese quail's egg (whole, raw)
9 μg
(per 10 g edible portion)
Walnut (roasted)
44 μg
(per 50 g edible portion)
Strawberry (raw)
180 μg
(per 200 g edible portion)
Kyona (leaves, boiled)
124 μg
(per 162 g edible portion)
Endive (leaves, raw)
9 μg
(per 10 g edible portion)
Anglerfish (liver, raw)
581 μg
(per 660 g edible portion)
Cauliflower (inflorescence, boiled)
26 μg
(per 30 g edible portion)
Osaka-shirona (salted pickles)
15 μg
(per 17 g edible portion)
Sea urchin (neri-uni)
87 μg
(per 100 g edible portion)
Scallop (raw)
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