Vitamin B9 (Folate) Content of Vegetables
(131 - 140)
6 μg
(per 10 g edible portion)
Basil (leaves, raw)
286 μg
(per 420 g edible portion)
Leek (bulb and leaves, boiled)
73 μg
(per 120 g edible portion)
Red sweet pepper (fruit, raw)
132 μg
(per 215 g edible portion)
Edible burdock (root, raw)
17 μg
(per 25 g edible portion)
Tossa jute (stems and leaves, boiled)
7 μg
(per 10 g edible portion)
Sweet corn (immature kernels, frozen)
90 μg
(per 160 g edible portion)
Qing gin cai (leaves, raw)
65 μg
(per 140 g edible portion)
Turnip (leaves, boiled)
37 μg
(per 60 g edible portion)
Ta cai (leaves, raw)
15 μg
(per 25 g edible portion)
Ito-mitsuba (leaves, raw)
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