Vitamin B9 (Folate) Content of Foods
(211 - 220)
7 μg
(per 10 g edible portion)
Japanese anchovy (niboshi)
7 μg
(per 10 g edible portion)
Field horsetail (fertile shoot, boiled)
42 μg
(per 60 g edible portion)
Shandong cai (leaves, boiled)
96 μg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root with skin)
8 μg
(per 15 g edible portion)
Japanese chestnut (raw)
193 μg
(per 270 g edible portion)
Head lettuce, crisp type (head, raw)
19 μg
(per 30 g edible portion)
Ha-ninjin (leaves, raw)
3 μg
(per 5 g edible portion)
Chrysanthemum (petals, raw)
3 μg
(per 5 g edible portion)
Sayaendo (immature pods, raw)
7 μg
(per 10 g edible portion)
Pine nut (roasted)
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