Vitamin B9 (Folate) Content of Vegetables
(91 - 100)
15 μg
(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
144 μg
(per 240 g edible portion)
Sweet corn (immature kernels, boiled)
125 μg
(per 160 g edible portion)
Komatsuna (leaves, boiled)
210 μg
(per 260 g edible portion)
Osaka-shirona (leaves, boiled)
41 μg
(per 50 g edible portion)
Soybean sprout (raw)
35 μg
(per 42 g edible portion)
Fukinoto (inflorescence, boiled)
25 μg
(per 30 g edible portion)
Chinese cabbage (salted pickles)
8 μg
(per 10 g edible portion)
Japanese angelica-tree (spears, boiled)
16 μg
(per 20 g edible portion)
Takana, broad leaf mustard (salted pickles)
10 μg
(per 16 g edible portion)
Turnip, Pickle (nukamiso-zuke, leaves)
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