Vitamin B9 (Folate) Content of Foods
(341 - 350)
21 μg
(per 50 g edible portion)
Black gram sprout (raw)
794 μg
(per 2100 g edible portion)
Chinese cabbage (head, boiled)
24 μg
(per 60 g edible portion)
Ta cai (leaves, boiled)
410 μg
(per 1500 g edible portion)
Pumpkin, Western (fruit, raw)
2 μg
(per 5 g edible portion)
Sakura shrimp (boiled)
20 μg
(per 50 g edible portion)
Mung bean sprout (raw)
115 μg
(per 350 g edible portion)
Red chicory (leaves, raw)
16 μg
(per 42 g edible portion)
Red pepper (fruit, raw)
45 μg
(per 130 g edible portion)
Chicory (spears, raw)
8 μg
(per 20 g edible portion)
Oyster (cultured, raw)
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