Vitamin B9 (Folate) Content of Foods
(501 - 510)
3 μg
(per 48 g edible portion)
Hard clam (boiled)
8 μg
(per 35 g edible portion)
Mirinboshi (anchovy)
5 μg
(per 20 g edible portion)
Hitoegusa (tsukudani)
5 μg
(per 20 g edible portion)
Strawberry (jam, heavily sweetened)
6 μg
(per 25 g edible portion)
Ito-mitsuba (leaves, boiled)
27 μg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
38 μg
(per 180 g edible portion)
Red onion (bulb, raw)
17 μg
(per 75 g edible portion)
Soybean, Nama-age
38 μg
(per 165 g edible portion)
Soybean, Tofu (packed-tofu)
5 μg
(per 20 g edible portion)
Kidney bean (uzura-mame)
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