Vitamin B9 (Folate) Content of Foods
(411 - 420)
4 μg
(per 12 g edible portion)
Sweet pepper (fruit, raw)
7 μg
(per 20 g edible portion)
Kidney bean (whole, dried, boiled)
15 μg
(per 45 g edible portion)
Croissants
12 μg
(per 36 g edible portion)
Raisin bread
63 μg
(per 190 g edible portion)
French bread
5 μg
(per 15 g edible portion)
Natural cheese (cheddar)
19 μg
(per 60 g edible portion)
Hen's egg (tamagoyaki, dashimakitamago)
3 μg
(per 10 g edible portion)
Kezuri-konbu
70 μg
(per 400 g edible portion)
Melon (greenhouse culture, raw)
57 μg
(per 295 g edible portion)
Valencia (juice sacs, raw)
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