Vitamin B9 (Folate) Content of Foods
(181 - 190)
4 μg
(per 5 g edible portion)
Sakura shrimp (niboshi)
38 μg
(per 47 g edible portion)
Adductor muscle (raw)
16 μg
(per 20 g edible portion)
Takana, broad leaf mustard (salted pickles)
10 μg
(per 16 g edible portion)
Turnip, Pickle (nukamiso-zuke, leaves)
54 μg
(per 265 g edible portion)
Artichoke (flower bud, raw)
22 μg
(per 30 g edible portion)
Eringii (raw)
499 μg
(per 960 g edible portion)
Pumpkin, Japan (fruit, raw)
12 μg
(per 15 g edible portion)
Mung bean (whole, dried, boiled)
158 μg
(per 200 g edible portion)
Bitter gourd (fruit, sauted)
8 μg
(per 10 g edible portion)
Pine nut (raw)
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