Vitamin B9 (Folate) Content of Vegetables
(111 - 120)
207 μg
(per 420 g edible portion)
Leek (bulb and leaves, raw)
38 μg
(per 50 g edible portion)
Ki-nira (leaves, raw)
4 μg
(per 5 g edible portion)
Green pea (raw)
40 μg
(per 265 g edible portion)
Artichoke (flower bud, boiled)
720 μg
(per 960 g edible portion)
Pumpkin, Japan (fruit, boiled)
30 μg
(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
7 μg
(per 10 g edible portion)
Field horsetail (fertile shoot, boiled)
42 μg
(per 60 g edible portion)
Shandong cai (leaves, boiled)
96 μg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root with skin)
193 μg
(per 270 g edible portion)
Head lettuce, crisp type (head, raw)
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