Vitamin B9 (Folate) Content of Foods
(271 - 280)
6 μg
(per 10 g edible portion)
Alfalfa sprout (raw)
87 μg
(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
50 μg
(per 150 g edible portion)
Nebuka-negi (leaves, blanched, raw)
73 μg
(per 130 g edible portion)
Turnip (root, without skin, boiled)
3 μg
(per 5 g edible portion)
Sayaendo (immature pods, boiled)
24 μg
(per 73 g edible portion)
Esharotto (bulb, raw)
10 μg
(per 18 g edible portion)
Soybean-koji miso
75 μg
(per 155 g edible portion)
Yellow sweet pepper (fruit, raw)
43 μg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, boiled)
3 μg
(per 5 g edible portion)
Hazel nut (oil-roasted and salted)
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