Vitamin B9 (Folate) Content of Foods
(221 - 230)
122 μg
(per 200 g edible portion)
Bitter gourd (fruit, raw)
1 μg
(per 2 g edible portion)
Perilla (seeds, raw)
64 μg
(per 90 g edible portion)
Oyster mushroom (boiled)
61 μg
(per 95 g edible portion)
Head lettuce, butter type (leaves, raw)
85 μg
(per 120 g edible portion)
Red sweet pepper (fruit, sauted)
71 μg
(per 100 g edible portion)
Rice-koji
11 μg
(per 15 g edible portion)
Potato chip (regular)
91 μg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root without skin)
7 μg
(per 10 g edible portion)
Green pea (boiled)
10 μg
(per 15 g edible portion)
Hinona (pickles, sweetened)
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