Vitamin B9 (Folate) Content of Foods
(661 - 670)
5 μg
(per 39 g edible portion)
Daikon, Japanese radish, Pickle (bettara-zuke)
57 μg
(per 430 g edible portion)
Zuiki (fresh zuiki, raw)
7 μg
(per 85 g edible portion)
Ha-shoga (rhizome, raw)
3 μg
(per 18 g edible portion)
Zha cai (pickles)
4 μg
(per 25 g edible portion)
Okara (modern product)
63 μg
(per 450 g edible portion)
Soybean, Tofu (okinawa-tofu)
3 μg
(per 20 g edible portion)
Kidney bean (koshi-an)
3 μg
(per 20 g edible portion)
Japanese barnyard millet (milled grain, raw)
2 μg
(per 15 g edible portion)
Shiratamako
2 μg
(per 15 g edible portion)
Wheat flour (soft flour, second grade)
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