Vitamin B9 (Folate) Content of Foods
(581 - 590)
43 μg
(per 260 g edible portion)
Kaki, Japanese persimmon (nonastringent, raw)
4 μg
(per 20 g edible portion)
Eggplant Pickle (karashi-zuke)
5 μg
(per 25 g edible portion)
Sweet corn, Canned product (whole kernel style)
10 μg
(per 57 g edible portion)
Potatoe (tuber, boiled)
14 μg
(per 75 g edible portion)
Rice, Paddy rice grain (well-milled rice with embryo, raw)
4 μg
(per 20 g edible portion)
Rice, Paddy rice grain (half-milled rice, raw)
3 μg
(per 15 g edible portion)
Wheat flour (hard flour, second grade)
26 μg
(per 150 g edible portion)
Mentsuyu (straight)
2 μg
(per 50 g edible portion)
Freshwater clam (raw)
18 μg
(per 150 g edible portion)
Pacific saury (raw)
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