Vitamin B9 (Folate) Content of Foods
(291 - 300)
5 μg
(per 10 g edible portion)
Japanese sand lance (niboshi)
28 μg
(per 80 g edible portion)
Wasabi (rhizome, raw)
7 μg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
10 μg
(per 20 g edible portion)
Antarctic krill (raw)
49 μg
(per 100 g edible portion)
Hard clam (tsukudani)
54 μg
(per 130 g edible portion)
Turnip (root, without skin, raw)
64 μg
(per 130 g edible portion)
Turnip (root, with skin, boiled)
3 μg
(per 9 g edible portion)
Ginkgo nut (raw)
39 μg
(per 80 g edible portion)
Tempeh
57 μg
(per 130 g edible portion)
Sweet potatoe (tuberous root, raw)
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