Vitamin B9 (Folate) Content of Vegetables
(121 - 130)
19 μg
(per 30 g edible portion)
Ha-ninjin (leaves, raw)
3 μg
(per 5 g edible portion)
Chrysanthemum (petals, raw)
3 μg
(per 5 g edible portion)
Sayaendo (immature pods, raw)
122 μg
(per 200 g edible portion)
Bitter gourd (fruit, raw)
1 μg
(per 2 g edible portion)
Perilla (seeds, raw)
61 μg
(per 95 g edible portion)
Head lettuce, butter type (leaves, raw)
85 μg
(per 120 g edible portion)
Red sweet pepper (fruit, sauted)
91 μg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root without skin)
7 μg
(per 10 g edible portion)
Green pea (boiled)
10 μg
(per 15 g edible portion)
Hinona (pickles, sweetened)
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