Vitamin B9 (Folate) Content of Foods
(Initial K) (1 - 10)
3 μg
(per 70 g edible portion)
Kabosu (juice, fresh)
10 μg
(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
35 μg
(per 206 g edible portion)
Kaki, Japanese persimmon (astringency removed, raw)
10 μg
(per 30 g edible portion)
Kaki, Japanese persimmon (dried)
43 μg
(per 260 g edible portion)
Kaki, Japanese persimmon (nonastringent, raw)
1 μg
(per 5 g edible portion)
Kamairi-cha (infusion)
Tr
(per 50 g edible portion)
Kanoko
2 μg
(per 25 g edible portion)
Kanpyo (boiled)
25 μg
(per 25 g edible portion)
Kanpyo (raw)
8 μg
(per 30 g edible portion)
Karinto (brown sugar)
<
1
…
7
>
