The amount of Foods that contain 470 μg of Vitamin B9 (Folate) (211 - 220)

• 

  7 μg

  (per 10 g edible portion)

  Japanese anchovy (niboshi)
  × 67.1
• 

  7 μg

  (per 10 g edible portion)

  Field horsetail (fertile shoot, boiled)
  × 67.1
• 

  42 μg

  (per 60 g edible portion)

  Shandong cai (leaves, boiled)
  × 11.2
• 

  96 μg

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root with skin)
  × 4.9
• 

  8 μg

  (per 15 g edible portion)

  Japanese chestnut (raw)
  × 58.8
• 

  193 μg

  (per 270 g edible portion)

  Head lettuce, crisp type (head, raw)
  × 2.4
• 

  19 μg

  (per 30 g edible portion)

  Ha-ninjin (leaves, raw)
  × 24.7
• 

  3 μg

  (per 5 g edible portion)

  Chrysanthemum (petals, raw)
  × 157
• 

  3 μg

  (per 5 g edible portion)

  Sayaendo (immature pods, raw)
  × 157
• 

  7 μg

  (per 10 g edible portion)

  Pine nut (roasted)
  × 67.1