Vitamin B9 (Folate) Content of Foods
(Initial A) (51 - 60)
56 μg
(per 28 g edible portion)
Asatsuki (leaves, boiled)
56 μg
(per 28 g edible portion)
Asatsuki (leaves, raw)
30 μg
(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
39 μg
(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
3 μg
(per 20 g edible portion)
Asparagus (canned in brine)
171 μg
(per 95 g edible portion)
Asparagus (shoots, boiled)
144 μg
(per 95 g edible portion)
Asparagus (shoots, raw)
11 μg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
7 μg
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
8 μg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
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